PHYSICOCHEMICAL PROPERTIES OF EDIBLLE FILM FROM OXIDIZED TARO STARCH AT DIFFERENT CONCENTRATIONS OF HYDROGEN PEROXIDE

Abstract

This study presents the results of the physicochemical characterization of edible film from matrix oxidized taro starch (OTS) at different concentrations of hydrogen peroxide. The oxidation degree (DO) value increased from 1.22 to 1.59% when increasing hydrogen peroxide concentration from 1 to 4%. FTIR spectra of OTS appear to peak at 1730 cm^-1 matching to the oscillation of the C=O group, indicating that the oxidation reaction occurred, and the area of this absorption peak increased when the DO value of OTS increased. SEM images show that the OTS edible films have a smooth, flat, uniform surface, components are evenly dispersed, and the consistent structure layer increases with increasing hydrogen peroxide concentration. Tensile strength, and longation at break values increased while water vapor permeability values decreased when increasing hydrogen peroxide concentration.