Chemical Sciences Journal

ISSN: 2150-3494

Open Access

Synthesis and Characterization Edible Films from Taro Starch (Xanthosoma sagittifolium)


Bambang Wahyudi and Srie Muljani

The synthesis of edible film from taro starch has been studied as a strategy for the manufacture of biodegradable food packaging. This study aims to examine the effect of the starch: Chitosan ratio and glycerol concentration on the characteristics of the edible film and to obtain an edible film in accordance with the Japanese Industrial Standard (JIS). The research included two steps, the first stage of making taro starch (Xanthosoma sagittifolium) and the second stage of making edible films with variations of Chitosan Starch (2: 0, 1,8: 0.2, 1)., 6: 0.4, 1, 4: 0.6, and 1.8: 0.2) and glycerol variations (1; 1.5; 2; 2.5 and 3%). The edible film that fulfills JIS is found in starch concentration: Chitosan 1,2: 0.8 with glycerol concentration 2.5% has a thickness of 0.25 mm, tensile strength 0.454 MPa, elongation 71.70%, young modulus 0.216 MPa, solubility in water 64.104%, and biodegradation 86.83%. The IR Spectrum edible film shows the presence of OH- and Ester (COOH) groups which characterize hydrophilic properties.


Share this article

Google scholar citation report
Citations: 635

Chemical Sciences Journal received 635 citations as per google scholar report

Chemical Sciences Journal peer review process verified at publons

Indexed In

arrow_upward arrow_upward