Making Edible Film from Cassava Peel Starch and Dragon Fruit Peel

Abstract

The need for plastic increases every year as a food packaging material. The purpose of this study was to determine the effect of the ratio of cassava peel starch and dragon fruit peel in making edible films and to determine the level of durability and stability of edible films on food safety and quality. The method used to make edible films from cassava peel starch and dragon fruit peel with the maceration method followed by evaporation using a rotary evaporator to produce dragon fruit skin color. This study was conducted with 4 ratios, namely without extract and with the addition of dragon fruit peel extract at concentrations of 2 ml, 4 ml and 6 ml. The results of the study showed that edible films with the addition of extracts were able to increase water content by 13.95% - 20.95%, film absorption by 25.95% - 59.00%, edible film thickness by 0.06-0.13 mm and weight loss by 8.83 -11.37. grams. The tensile strength of the film after the addition of dragon fruit peel extract decreased from 3.27-1.50 Mpa.