Effect of Plasticizer on Physical and Mechanical Charateristics of Edible Film from Mocaf Flour

摘要

The need for safe food packaging, edible and does not pollute the environment to the attention of a few years back. Mocaf (Modified Cassava Flour) became one of the starch source potential to be used as edible film. Mocaf is a product derived from cassava flour made with the principle of modified cassava cell fermentation with lactic acid bacteria. Because of edible films made of starch is relatively easy to tear, it is necessary the addition of plasticizer to make it more pliable. The purpose of this study was to know the influence of plasticizer glycerol, sorbitol and polyethyleneglycol with various concentrations 1; 1.5 and 2% of the physical and mechanical properties of flour mocaf edible film. Increasing concentrations of plasticizer causes an increase in thickness, water content, solubility, the rate of water vapor permeability and tensile strength as well as an extension of edible film but lowers transparency films. Glycerol produce edible film more transparent than sorbitol, while the polyethylene glycol to produce edible film more opaque and white. Based on the value of tensile strength, mocaf edible film with plasticizer glycerol 1.5% gives the best results with a value of 60.2 MPa respectively and 5.3%. With a thickness of 0.06 mm, 3.312 transparency, the water content of 18.77, the solubility of 69% and the rate of water vapor permeability of 4.8 g.mm/m2.h.kPa.