Characterization of Sodium Alginate-Based Edible Film with Addition of Gelatin and Casein

Abstract

Edible film is a form of biodegradable packaging that is easily biodegradable and can be consumed at the same time with the product. The purpose of this study is to find characterization of edible films including physical tests (thickness, tensile strength, elongation, elasticity and high temperature resistance), chemical tests (water content and water vapor transmission rate), solubility tests and biodegradability tests on sodium alginate/glicerol-based edible films with the addition of gelatin and casein. This study was conducted using the single factor group random design method with data analysis using SPSS 29 software. The results showed that edible films made from only sodium alginate and glycerol only have advantages in characteristics of elasticity, edible films made from sodium alginate, glycerol and gelatin have advantages in characteristics of elongation, water content, solubility and biodegradability. Edible films made from sodium alginate, glycerol and casein have advantages in characteristics of consumer preferences, thickness, tensile strength, high temperature resistance and water vapor transmission rate.