Yusmaniar, Fera Kurniadewi, Endri Rianti, Reny Juniar
This study aims to synthesize edible film made from seaweed with the addition of beeswax and its potential to become a food packaging. The methods used to synthesize edible film are casting methods, while the characterization includes FTIR, tensile strength & elongation, DSC, WVTR, thickness, transparency, solubility in water, and antimicrobial properties. The results showed that edible film synthesized with variations of beeswax concentrations, namely 3%, 5%, and 10%, is thin, elastic, and transparent, and the best result for the edible film is the one that was synthesized with 10% beeswax concentration. The characterization results showed that the thickness value of edible film with taro starch of 0.3 μm had the smallest value of 0.92 mm. For the tensile strength value, an edible film with taro starch 0.3 μm is superior, with a value of 2.24 MPa and elongation of 40.32%. In addition, for thermal analysis with DSC, an edible film with 0.3 μm taro starch has a melting temperature of 174.97 °C. For transparency and solubility tests in water, an edible film with 0.3 μm taro starch is better than an edible film with 20 μm taro starch. Based on the results obtained, an edible film with 0.3 μm taro starch has the potential to be used as an edible film because it has met the criteria for edible film standards according to JIS standards. © 2024 American Institute of Physics Inc.. All rights reserved.
Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Jakarta, Jakarta, 13220, Indonesia
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