Utilization of Modified Amylum from Oil Palm Trunk for The Production of Edible films as A Substitute for Primary Packaging

Abstract

This research aims to produce edible film from non-productive Oil Palm Trunk (OPT) starch. Starch from OPT contains high amylose, so it is easier to modify. In this study, OPT starch was altered through hydrolysis with an acetate buffer solution at pH 7, followed by a bleaching stage. Meanwhile, the edible film-making process involved mixing OPT starch with various types of plasticizers, including gelatin, glycerol, CMC, and chitosan, before the molding and drying process. The best edible film was obtained from starch modified with an acetate buffer solution (20 mL) and Carboxymethyl Cellulose (CMC) plasticizer, processed at 80 °C with a mixing time of 30 minutes. Edible films with these variations had the highest tensile strength, elongation, and Young's modulus values, respectively, of 29.6342 MPa, 1.1333%, and 4.3092 MPa. The results of the solubility test indicate that the primary packaging product, when applied as an edible film for instant noodle seasoning packaging, can help mitigate environmental pollution problems. It dissolves completely in cold water and immediately dissolves when poured over hot water, along with instant noodles. However, there needs to be improvement in the elongation value so that edible film products can protect the contents of their packaging from external influences, including environmental conditions, perfectly when used. The result of this research is the first finding on the application of acetate buffer-modified OPT starch as a primary packaging material, similar to edible films currently on the market.