Characteristics of Sago and Pectin Edible Film with the Addition of Chitosan and Its Use in Hard Candy Wrappers Payung Layuk1*, Elisa Winanda2, Meivie Lintang1, Amos Lukas1, Sitti Ramlah1, La Onu La Ola3
1Research Organization for Agriculture, National Research and Innovation Agency (BRIN)
PUSPIPTEK SERPONG
2Research Organization for Food Technology, National Research and Innovation Agency (BRIN)
Jl. Jogja-Wonosari Km. 31.5 Gading Playen Gunung Kidul, Yogyakarta 55861
3Faculty of Agriculture, University of Halu Oleo, Kendari
*Corresponding author: playuk21[at]gmail.com
Abstract
Biodegradable packaging is currently indispensable to reducing the use of plastics. The edible film is a type of food packaging that is safe, biodegradable, and environmentally friendly. This study aims to determine the characteristics of edible films of sago and pectin with different concentrations of chitosan. Comparison of sago and pectin (2: 1) with 0.2%, 0.4%, 0.6%, and 0.8% of chitosan concentrations and 1% w/w and 1% glycerol b/v in each treatment. Observations were made on the solubility of the film, thickness, elongation, tensile strength, and color. Statistical analysis showed that the concentration of chitosan affected the thickness and color of the edible film but not elongation, tensile strength, and solubility. The best treatment was found at a concentration of 1% chitosan resulting in a film thickness of 0.115 mm, yellowish white color with a value of 6, a solubility of 98.80%, elongation of 5.75%, and tensile strength of 24.84 KPa. Edible film as a hard candy wrapper can reduce hygroscopic properties by 7.58% per hour.
Keywords: Edible film, sago, pectin, chitosan, hard candy
Topic: Food processing, safety and diversification
