Open AccessCharacterization edible films of sago with glycerol as a plasticizer
Author(s) -
Meivie Lintang,
Olvie Grietjie Tandi,
Payung Layuk,
Steivie Karouw,
Andi Dirpan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/2/022070
Subject(s) - plasticizer , glycerol , elongation , ultimate tensile strength , starch , materials science , food science , composite material , chemistry , organic chemistry
Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edible film of sago starch is one of the alternative products for increasing the added value of this commodity as well as an environmentally friendly packaging material. The research aims to obtain edible film from sago starch using CMC and glycerol. Edible film processing was carried out by mixing 5% sago starch, and CMC 0.5% w/v and glycerol variation 1; 1.25; 1.5; 1.75; 2; 3.75; (%v/v) at 65-70°C, molded and heated with oven at 60°C. Sago-based edible film can be made with the use of CMC and glycerol as plasticizers in various concentrations. Use of variation glycerol concentrations at CMC concentrations of 0.5% in edible film making significantly influenced properties of sago’s edible film such as thickness, WVTR value, tensile strength, and elongation. The increasing amounts of glycerol concentration tend to increase WVTR values, decrease tensile strength value, and decrease elongation values of sago’s edible film.