Mechanical Properties Characteristics of Sago Starch and Chitosan-Based Edible Films with Varying Concentrations

Abstract

Abstract This study aimed to obtain the mechanical properties of edible films based on sago starch and chitosan at various concentrations of glycerol and chitosan. The study used a completely randomized design for the combination of sago 2.5%, chitosan 0.5%, and glycerol treatment variations, with six treatments and three replicates. Additional research was conducted on differences in chitosan, starch, and glycerol concentrations. The mechanical properties of the edible film in the form of thickness, elongation value, tensile strength, and WVTR value at 2.5% starch concentration tended to increase with increasing glycerol concentration. The highest edible thickness of the film was obtained by the addition treatment of glycerol (7 grams) with a thickness of 0.268 cm; the greatest elongation value was found in the addition of glycerol (6 grams) of 30.69%; the greatest tensile strength (2.9130) was obtained in glycerol (8 grams); and the lowest WVTR value was in glycerol (2 grams) with a value of 7.51250 g/m2/hour. Increasing the chitosan concentration in the chitosan-coated starch film increases tensile strength and elongation while lowering the WVTR value. The 1.5-gram sample yielded a WVTR of 9.982 (g/m2/jam), a tensile strength of 2.74 MPa, and an elongation of 16.0066%.