KARAKTERISTIK EDIBLE FILM PATI SINGKONG FORMULASI CARBOXYLMETHYL CELLULOSE DAN GLISEROL SEBAGAI KEMASAN BUMBU MI INSTAN

The use of plastic packaging for instant noodle seasonings poses environmental problems because it is non-biodegradable; therefore, a more environmentally friendly alternative in the form of cassava starch-based edible film is needed. However, pure cassava starch film tends to be brittle, so glycerol must be added as a plasticizer and carboxymethyl cellulose (CMC) as a strengthener. This study for analyze the effect of varying concentrations of glycerol and CMC on the characteristics of cassava starch edible films and to determine the optimal formulation for packaging instant noodle seasonings. The study employed a completely randomized design with six treatments: control, F1 (2 g CMC), F2 (1.75 g CMC + 0.25 mL glycerol), F3 (1.5 g CMC + 0.5 mL glycerol), F4 (1.25 g CMC + 0.75 mL glycerol), and F5 (1 g CMC + 1 mL glycerol), each repeated three times, and the results were analyzed using ANOVA and the 5% DMRT. The results showed that variations in CMC and glycerol concentrations had a significant effect (p<0.05) on the
thickness, tensile strength, elongation, water vapor transmission rate, dissolution time in water, oil permeability, and moisture content of the edible film. Formulation F2 was the best formulation, with a thickness of 0.1287 mm, tensile strength of 17,1970 MPa,
elongation of 18.7114%, water vapor transmission rate of 1.9624 g/m²/day, dissolution time in water of 31.9133 seconds, oil permeability of 3.45 × 10⁻⁸ g·mm/mm²·day, and moisture content of 9.5964%