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Characterization Edible Films of Sago with Glycerol as a Plasticizer
Meivie Lintang (a), Olvie Tandi (a), Payung Layuk (a), Steivie Karouw (a)

(a) North Sulawesi Assessment Institute for Agricultural Technology, Kampus Pertanian Kalasey Street


Abstract

Sago is one of the local food districts of Sangihe archipelago, but its use is still limited to traditional products. Edibel 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 65-70oC, molded and ovened at 60 o C. The results showed that increased glycerol concentrations had a significant effect on the characteristics of edible films obtained. The results of the study obtained the best edible film on glycerol concentration 1.75%, with tensile strength of 3,174 MPa, WVTR 14.911 g/m2/h and elongation of 24.825%.

Keywords: edible film, sago starch, glycerol concentration

Topic: Genetically Modified Foods, Food Safety, and Product Development

Plain Format | Corresponding Author (Meivie Lintang)

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