Effect of using cassava and glycerol as food storage on the quality of bioplastic packaged food

Abstract

Food packaging today often involves the migration of monomer substances from petroleum-based plastics into the food. This study aimed to determine the effects of storing food in bio-plastic on moisture content and peroxide levels. The study design employed a post-test experimental design with a control group. Dodol samples were selected for this study using a simple random sampling method. The bioplastics used were made from cassava peel starch, and the food storage conditions included temperature-humidity variations of 10-15°C and 85.3-90.8% relative humidity and 25-29°C and 46.5%-80.4% relative humidity. Data were collected through laboratory tests and analyzed using the SPSS pro-gram. The study found a significant effect of glycerol dosage on the thickness of the bioplastic (p<0.001). There was a significant influence of temperature-humidity storage on moisture content with glycerol dosages of 3 mL (p=0.002), 4 mL (p<0.023), and 5 mL (p=0.007), as well as on the peroxide content of dodol. This effect was particularly pronounced with glycerol dosages of 3 mL (p=0.001), 4 mL (p<0.001), and 5 mL (p=0.008). The results indi-cate that cassava peel starch bioplastic can serve as a viable alternative for food packaging, provided that temperature and humidity conditions during food storage are carefully controlled. rcial use only.