KARAKTERISTIK FISIKO-KIMIA EDIBLE FILM PATI UBI JALAR PUTIH (Ipomea batatas L.) DENGAN PENAMBAHAN GEL LIDAH BUAYA

The development of starch-based packaging in the form of edible films has been widely used and found as packaging for food products. White sweet potato starch has a fairly high starch content of 85.15%. However, the use of starch in edible films has disadvantages such as brittle and less resistant to pathogenic bacteria so it is necessary to add aloe vera gel. Aloe vera gel contains glucomannan and collagen that can provide flexible and elastic properties to edible films, besides that aloe vera gel naturally also contains antioxidants and antimicrobials that can fight pathogenic bacteria. Aloe vera gel added to edible films can inhibit damage to food products such as fruits or vegetables because it contains many functional components so it is hoped that the addition of aloe vera gel can improve the fragility and antibacterial properties of the resulting edible film. The purpose of this study was to determine the effect of the addition of white sweet potato starch and aloe vera gel on the characteristics of edible film, to determine the effect of different concentrations of white sweet potato starch on edible film characteristics, to determine the effect of different concentrations of aloe vera gel on edible film characteristics, and to determine the best treatment of the addition of white sweet potato starch concentration and aloe vera gel concentration on the physico-chemical characteristics of edible film. This study used a factorial Randomized Block Design (RBD) with 2 factors. Factor I white sweet potato starch concentration (3%, 4%, 5%) and factor II aloe vera gel concentration (5%, 6%, 7%) with 3 repetitions. Data analysis used Analysis of Variance test and DMRT 5% further test. The results showed that the edible film had thickness (0.12 mm-0.212 mm), transparency (1.593 A546/mm-4.596 A546/mm), solubility (33.9%-55.21%), water vapor transmission rate (4,868 g/m2/day-7,031 g/m2/day), moisture content (1.302%-1.689%), and antioxidant (13.55%-18.93%).