Physical Characterization of Cassava Starch Edible Films with Different Sorbitol Concentrations
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Abstract
The extensive use of synthetic plastic packaging in food products has raised serious environmental concerns due to its low biodegradability. At the same time, cassava is widely cultivated in Indonesia and is readily available at low cost, making it a practical raw material for the development of biodegradable and edible packaging. This study aimed to evaluate the effect of sorbitol concentration as a plasticizer on the physical properties of cassava starch edible films. Edible films were prepared using 3% (w/v) cassava starch with different concentrations of sorbitol through gelatinization and casting method. The films were characterized based on thickness, elongation at break, and disintegration time in water. The results showed that increasing sorbitol concentration improved film flexibility, as indicated by higher elongation values, and increased film thickness. In contrast, higher sorbitol content accelerated disintegration time due to increased water absorption related to the hydrophilic nature of sorbitol. Overall, this study demonstrates that cassava starch based edible films plasticized with sorbitol have strong potential as environmentally friendly, edible, and biodegradable sachet packaging, while also supporting the utilization of abundant local resources in Indonesia.
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