Pembuatan dan Karakterisasi Edibel Film dari Pati Bonggol Pisang Batu (Musa Balbisiana) dengan Polivinil Alkohol dan Glutaraldehid

Abstract

The manufacture and characterization of the stone banana hump (Musa Balbisiana) starch film with polyvinyl alcohol and the addition of glutaraldehyde has been carried out. Edible Film is made in two ways. First, the film was made from a mixture of banana weevil starch and polyvinyl alcohol without glutaraldehyde. And second, the film was made from a mixture of banana cob starch and polyvinyl alcohol with the addition of glutaraldehyde, then the film was printed on a glass plate and dried in an oven at 50ᵒC for ± 2 days. The resulting film was then characterized by tensile strength test, water absorption test, FT-IR test, DSC test and SEM test. The results showed that the most optimum edible film was in the formulation of 10 grams of starch: 90 mL PVA: 2% glutaraldehyde. It can be concluded that the addition of glutaraldehyde has a good role in increasing the properties of the edible film, namely tensile strength, elongation, water resistance, and surface morphology.