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Porang flour is a rich source of glucomannan, while mangosteen peel contains antibacterial and antioxidant compounds. Both of these materials can be combined in making edible films which can be applied for environmentally friendly food packaging. The addition of a plasticizer, such as sorbitol, is expected to provide the elasticity properties of the resulting film. This study aimed to evaluate the edible film properties made from glucomannan with various concentration (3% and 4%), and without the addition of mangosteen peel extract or with the addition of extract of mangosteen peel (1%). The results showed that the edible film with the highest tensile strength was obtained in the edible film made from 4% glucomannan without or with 1% mangosteen peel extract, namely 2.6985 MPa and 2.6697 MPa respectively, while the thicknesses were 0.21 mm and 0.23 mm respectively.

Porang glucomannan based edible film with the addition of mangosteen peel extract