KARAKTERISTIK Edible Film BERBASIS PATI BIJI NANGKA (Artocarpus heterophyllus Lamk.) DENGAN PENAMBAHAN KONSENTRASI CMC (Carboxymethyl Cellulose) DAN GLISEROL

Edible film is a thin layer in the form of sheets that serves to protect food products, can be eaten and safe for the environment because it is biodegradable. Starch of jackfruit seeds can be used as raw material for making edible films because they contain high carbohydrates, while the addition of CMC to improve mechanical properties and glycerol is needed to improve the elasticity of edible film. This study aims to determine the effect of the proportion of CMC and glycerol concentrations on the characteristics of edible film from jackfruit seed starch (Artocarpus Heterophyllus Lamk.). This study uses a Randomized Block Design (RBD) which is arranged factorially with two factors. The first factor is CMC concentration (1% (w/w starch), 2.5% (w/w starch) and 5% w/w starch) and the second factor is glycerol concentration (0.5% (v/v), 1% (v/v) and 1.5% v/v). This study consisted of two stages, namely extraction of raw materials and manufacture of edible films. The characteristics to be analyzed are thickness of edible film, elongation at break, tensile strength, water vapor transmission rate, transparency of edible film, solubility in water, degree of degradation of edible film and structure surface edible film. The characteristics of edible film from jackfruit seed starch with the addition of CMC and glycerol concentrations showed a significant interaction between the addition of CMC concentration and the addition of glycerol concentration to the elongation of edible film. The difference in CMC concentration significantly affected thickness, solubility, elongation and WVTR. The difference in glycerol concentration significantly affected thickness, transparency, solubility, elongation, tensile strength and WVTR. Degradability of edible films produced on average for 7 days. The addition of CMC and glycerol concentrations can smooth the surface structure of the edible film in the Scanning Electron Microscopy (SEM) test. The best characteristics of Edible Films is C3G1 (CMC 5% (w/w starch) and glycerol 0.5% (v/v)) with a thickness of 0.18 mm, elongation 14.41%, tensile strength 46,99 MPa, solubility 38.94%, WVTR of 3.33 g/mm2/24 hours, more transparency 1.71 A/mm and degradability for 7 days