KARAKTERISTIK FISIK DAN VISUAL EDIBLE FILM BERBASIS PATI SAGU SEBAGAI BAHAN BUNGKUS RAMAH LINGKUNGAN UNTUK BUMBU MIE INSTAN

Physical and Visual Characteristics of Sagi Starch-based Edible film as an Environmentally Friendly Packaging Material for Instant Noodles Seasoning

Abstrak

ABSTRACT

The escalating issue of plastic waste from the instant food industry has led to an increased demand for environmentally friendly food packaging. Edible films, derived from natural, biodegradable, and safe-to-consume materials, present a potential solution. Sago starch (Metroxylon sagu Rottb.), a local starch source abundant in amylose and amylopectin, facilitates the formation of films with favorable physical characteristics. This study aims to characterize the physical and visual properties of sago starch-based edible films when applied as a wrapping material for instant noodle seasoning. Sago starch was dissolved in water, heated until gelatinization, and dried at 50°C to produce edible films. Treatments involved adding carboxymethyl cellulose (CMC) at concentrations of 0% and 15%. Film thickness, color (L*, a*, b*), and surface morphology (evaluated using an optical microscope) were the parameters assessed. Results indicated that CMC addition increased film thickness from 0.12 mm to 0.25 mm. The L* value slightly decreased, while a* and b* values increased, suggesting a shift toward a yellowish hue. Microscopic observation revealed that the 0% CMC film exhibited an uneven surface with visible granule boundaries, whereas the 15% CMC film displayed a smoother, denser, and more homogeneous structure. The addition of CMC enhanced intermolecular interactions through hydrogen bonding, improving matrix density and uniformity. Overall, sago starch edible film with CMC shows strong potential as a biodegradable and eco-friendly packaging material for instant seasoning products.