Characteristics of Edible Film from the Cassava Starch and Proteins

The production of edible film from cassava starch and proteins has been widely and dependently developed but still demonstrated the characteristics that do not meet international standards. So that needs to be developed edible film from both the material. This study aims to know the effect of a ratio variation of the cassava starch – proteins and the concentration of acetic acid to characteristics of edible film composites, determine a ratio of the cassava starch – proteins and the concentration of acetic acid solution to produce edible film with the best characteristics. This study used a Factorial Randomized Block Design with two factors. Factor I is a ratio of the cassava starch – proteins, which consists of 5 levels namely 100:0, 75:25, 50:50, 25:75, and 0: 100. The factor II is the concentration of acetic acid which consists of 5 levels, namely 0.5; 1.0; 1.5%. Each treatment combination was grouped into 3 blocks based on the time of the process of making edible film composites, so that there were 45 experimental units. The data obtained were analyzed of variant and followed by Duncan's multiple comparison tests. The variables observed were tensile strength, elongation at break and Young’s modulus, swelling, the biodegradation time of edible film composites. The results showed that a ratio of the cassava starch – proteins, the concentration of acetic acid and its interaction had a very significant effect on tensile strength, elongation at break, Young’s modulus, swelling and the degradation time of edible film composites. A ratio of the cassava starch-proteins= 75:25 with 1% acetic acid concentration produced the best edible film with the characteristics: Tensile strength of 9.84 MPa, elongation at break of 8.80%, Young’s modulus of 225.42 MPa, swelling of 42.40% and the degradation time of 6.00 days.