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The aim of the research is to study effect of citric acid as cross-linking agent on whole cassava starch based edible films. Whole cassava starch was extracted from cassava without peeling which had more starch content and more efficient. Edible film made from 5 g of whole cassava starch, 2 ml gliserol and citric acid (0%, 10%, 20%, 30% w/w starch). Results of ANOVA analysis with 5% significance shows added citric acid could improved thickness and solubility of edible film, and shows degrease of water vapor tranmission rate and elongation. Whole cassava starch based edible film with 10% citric acid show improved tensile streght, but added 20% and 30% citric acid shows reduction tensile streght. In FT-IR analysis, crosslinking reaction in whole cassava starch based edible films recognized at the peak 1725.4 1730.22 cm-1 which demonstrates the existence of an ester group

Study of Characteristics Whole Cassava Starch Based Edible Film With Citric Acid Cross-Linking Modification