PENGARUH PENAMBAHAN EKSTRAK DAUN SUNGKAI (Peronema canescens Jack) TERHADAP KARAKTERISTIK EDIBLE FILM PATI KULIT SINGKONG (Manihot utilissima Pohl)
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Abstract
Cassava skin has a starch content ranging from 44-59% which can be used as raw material for making edible film. Edible film is a thin layer to coat food as an inhibitor of mass transfer such as moisture, oxygen, carbon dioxide, aroma and also solutes in food. Edible film can also function as a carrier of active compounds from natural ingredients such as sungkai leaf extract which contains flavonoids, alkaloids, terpenoids, saponins, phenolics, steroids and tannins. The purpose of this study was to determine the effect of adding sungkai leaf extract on the edible film characteristics of cassava skin starch. In this study, edible film was made by dissolving cassava peel starch and sorbitol in aquades, adding 1% citric acid at 70oC and sungkai leaf extract with variations in concentration of 0%, 5%, 10%, 15% and 20% (%v/v). The mixture is heated while stirring at a rate of 150 rpm for 45 minutes. Next poured on a mold size of 14 x 14 cm and oven at 60°C for 14 hours. The resulting edible film is tested for its characteristics with test parameters namely film thickness, water vapor transmission rate, water absorption, biodegradability and packaging. The results showed that the addition of 15% sungkai leaf extract was the best in its characteristics as a packager.
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