Environmental friendly packaging based on rice liquid as edible film: a feasibility study

Abstract

Abstract Rice liquid is the water obtained from the process of washing rice. This waste is easy to get because Indonesian people tend to eat rice as their main staple food which results in a lot of rice liquid. The rice liquid waste can be used as the main ingredient of an edible film. This study aims to determine the effect of the addition of sorbitol concentration on the characteristics of the edible film from rice liquid waste which includes thickness, tensile strength, elongation and water vapor transmission rate. The method used in this study is one-way ANOVA completely randomized design (CRD) with 3 variations of sorbitol concentrations, they are: 2%, 4%, and 6% and was carried out three times. The data obtained from the research were then analyzed at a significant level of P<0.05. The parameters tested include thickness, tensile strength, elongation and water vapor transmission rate. The research data shows that the thickness values obtained are between 0.01367 mm - 0.2453 mm, tensile strength values range from 180.61 kgf.cm−2 -159.28 kgf.cm−2, elongation between 190.613% - 186.920%, and water vapor transmission rates between 1.3004 g.m−2.h−1- 4.6444 g.m−2.h−1. The addition of sorbitol variation does not have significant effect (P>0.05) on the tensile strength, elongation and water vapor transmission rate, but had a significant effect (P<0.05) on the thickness of the edible film. A good variation of sorbitol by producing a good edible film made from rice liquid waste is a variation of sorbitol with a sorbitol concentration of 2%.