Physicochemical and sensoris characteristics of edible films from phosphorylated arenga starches using sodium tripolyphospahate A Rahim*, Rostiati, Syahraeni Kadir, N Alam, Ilham
Lecturer in the Agrotechnology Study Program, Faculty of Agriculture Tadulako University, Palu
Student of the Agrotechnology Study Program, Faculty of Agriculture, Tadulako University, Palu
Jl. Soekarno-Hatta Km 9, Tondo-Palu 94118, Central Sulawesi.
Abstract
Making of edible film from phosphorylated arenga starches using modification arenga starch using Sodium Trypolyphosphate. The research objective was to obtained the optimal concentration of phosphorylated arenga starches in the making of edible films with the best physicochemical and sensory characteristics. The research design consisted of a completely randomized design and a randomized block design with concentrations of phosphorylated arenga starches consisting of 7 levels, namely 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, and 5 % (b/v) with 3 repeted. The research variables include thickness, water absorption, oil absorption, water vapor transmission rate, and sensory. The results showed that the 5% concentration of phosphorylated arenga starches has been gave the best physicochemical and sensory characteristics of edible film. Edible film of thickness and oil absorption increased with increasing concentration of phosphorylated arenga starches. The water vapor transmission rate and water absorption decreased with increasing concentration of phosphorylated arenga starches while the organoleptic properties showed liking.
