Stengthening of Edible Film From Corn Starch and Iota Carrageenan with Butterfly Pea Flower Extraction (Clitoria ternate L) Addition

Abstract

One of the most enormous waste is plastic. Most plastic waste can damage the environment on land and in the oceans. Food packaging plastic is switched from conventional to natural materials. The research goal is an analysis of biodegradable, edible film plastic materials. A combination of corn starch (CS) (4, 3.5, 3, 2.5, 2% w/v), iota-carrageenan (IC) (0, 0.5, 1, 1.5, 2% w/v), and butterfly pea flower extraction (BPE) (0, 4, 8% v/v) can be developed as edible biodegradable films. The method used in this research is bench casting. These edible films are characterized based on physico-mechanical properties, water properties, and biodegradation. The results of water vapor permeability as water properties in CS/IC3 samples was 19.449 g.mm/m2.h.kPa, and in the CS/IC/BPE 3-2 samples was 12.596 g.mm/m2.h.kPa. Based on the results, the tensile strength as physical-mechanical properties of the samples increased as the iota-carrageenan and BPE content occurred in the CS/IC5 sample with a value of 3.32 MPa and the CS/IC/BPE 5-2 sample with a value of 4.93 MPa. The CS/IC/BPE sample extensively reduced cherry tomato weight loss and increased the duration of storage of the studied tomatoes by 10 days. The research shows that the natural material CS/IC/BPE produces a good edible film for packaging.