ormulasi Edible Film Berbahan Dasar Sari Ubi Jalar Ungu, Carboxy Methyl Cellulose (CMC), dan Gliserol

Abstract

Edible film is a thin sheet of natural material to coat food and is biodegradable. Edible film functions as a mass transfer barrier and can maintain the physical properties of the product. One type of material for making edible film is purple sweet potato due to the presence of starch. Edible film was made using purple sweet potato juice with Carboxy Methyl Cellulose (CMC) as filler and glycerol as plasticiser. The purpose of this study was to determine the effect of purple sweet potato juice formulation, carboxy methyl cellulose, and glycerol on lightness, chroma, thickness, tensile strength, elongation, solubility, and total anthocyanin of edible film produced. The experimental design used was a completely randomised design (CRD) using 9 formulations edible film of purple sweet potato juice, CMC, and glycerol with three repetitions. The results showed that the formulation of purple sweet potato juice, CMC, and glycerol had a significant effect on edible film characteristics. F1 produces the lightness, solubility, and total anthocyanins highest until F9 produces increasingly lower values. F9 produces chroma, thickness, and elongation higher. The highest tensile strength was produced in F8 and the lowest was produced in F3. The tensile strength decreased from formulation F2 to F3; F5 to F6; and F8 to F9 due to the higher glycerol concentration from 0.5% to 0.75%.