Physical characteristics of edible film from modified breadfruit starch (Artocarpus atilis F.) with glycerol

Abstract

Along with the increasing public awareness of environmental sustainability, the use of packaging that is environmentally friendly also increases. One of the research that supports it is the development of packaging such as edible film which is biodegradable from breadfruit starch. Utilization of breadfruit starch as the basic material for making an edible film is an effort in diversifying food processing. Edible films from modified breadfruit starch are considered to provide better physical characteristics of the film. The method used was an experimental method that was analyzed by the explorative description. This research consisted of 4 treatments with two repetitions and calculated the standard deviation. The results showed that the modified treatment of breadfruit starch had an influence on film color characteristics (L∗, a∗, b∗), film thickness, and film solubility. The highest L∗ film color was owned by native starch treatment. The most reddish color a∗ film was owned by the heat-moisture treatment (HMT). The lowest color value b∗ is owned by the microwave heat treatment (MHT). The thinnest film thickness was owned by heat-moisture treatment and microwave heat treatment. The highest solubility was owned by microwave heat treatment.