KARATERISTIK EDIBLE FILM DARI PATI KULIT SINGKONG (Manihot esculenta) DENGAN PENAMBAHAN GLISEROL DAN EKSTRAK KUNYIT Putih (Curcuma zedoaria Rosc)

Starch cassava peel contains amylose 21,02% and amylopectin 52,27%. Application starch proper for making edible film cause make film very solid. White turmeric potential to be antibacterial cause content curcumin compound. The purpose this research to determine effect add concentration glycerol and concentration white turmeric extract to characteristics on edible film. The research used factorial RAK with 2x3 pattern with concentration glycerol 20%, 30% (b/v) and concentration white turmeric extract 0%, 1%, 2% (v/v total) with 3 repetitions. Edible film tested thickness, water vapor transmission rate, swelling, tensile strength, elongation and TPC. The result show edible film with add concentration glycerol and concentration white turmeric extract not occur interaction. Added concentration glycerol take effect the thickness, swelling, and tensile strength on edible film. Added concentration white turmeric extract take effect the thickness, and tensile strength on edible film. The best treatment was G2E2 (glycerol 30%, white turmeric extract 2%) with thickness 0,09 mm, water vapor transmission rate 0,39 g/m2/day, tensile strength 0,11 MPa, elongation 9,11%, swelling 44,94 % and TPC 6,4 log CFU/g.