EVALUASI SIFAT FUNGSIONAL EDIBLE COATING PATI SAGU BERDASARKAN PARAMETER KIMIA UNTUK APLIKASI PADA KEMASAN BUMBU INSTAN

Evaluation of the Functional Properties of Edible Sago Starch-Based Coatings Using Chemical Parameters for Instant Seasoning Packaging Applications

Abstrak

Instant seasoning packaging typically utilizes conventional plastic, which is difficult to decompose and can pollute the environment. As an environmentally friendly alternative, this study investigates the potential of sago starch-based edible coating (Metroxylon sagu Rottb.) as a biodegradable packaging material. The study's purpose was to evaluate the functional properties and chemical stability of sago starch edible coating by testing its water content, solubility, and pH. Sago starch was gelatinized, mixed with glycerol as a plasticizer, molded, and dried at 50°C to form a thin film. Carboxymethyl cellulose (CMC) was added at 0% and 15%. The addition of CMC increased the water content from 23.61% to 24.61%, though this difference was not statistically significant. Solubility increased from 14.56% to 20.66%, indicating improved water dissolution. The pH of the film solution also increased slightly from 6.6 to 6.8. Overall, the addition of CMC increased solubility without significantly changing the water content and demonstrated good chemical stability. This sago starch-based edible coating has the potential to be used as a biodegradable packaging material to replace conventional plastic in instant noodle seasoning products.