PEMBUATAN EDIBLE FILM DARI KULIT KENTANG DENGAN GLISEROL SEBAGAI PLASTICIZER

Abstract

Edible film is a thin layer used to coat food which is made from edible materials. Edible films can be made from hydrocolloid materials that are widely available in nature such as starch. The starch content found in potatoes is around 22%-28%. Starch-based edible films have weaknesses in tensile strength and elasticity properties. These properties can be improved by adding plasticizer additives. The purpose of this study was to determine the effect of glycerol volume variation (0.5 mL, 0.75 mL, 1 mL, 1.25 mL and 1.5 mL) as plasticizer on the characteristics of edible film from potato peel. Potato peel starch of 5 g was mixed with chitosan solution of 1.5 g and glycerol. Then the mixture was stirred, then molded on heat-resistant plastic and heated at 60◦C. The edible film was tested for its characteristics, namely thickness, vapor transmission rate, tensile strength and elongation. The best characteristic is edible film on the addition of glycerol 0.5 mL with film thickness 0.21 mm, water vapor transmission rate 0.1416 g/hr.m2 and elongation 11.81%. The tensile strength value is not in accordance with the Japanese Industrial Standard edible film standard of 3.011 MPa. Keywords: edible film, glycerol, chitosan, potato peel, starch