Ahmad Zaki Mubarok, Ivanna Priscilla Sugianto
Background: Edible films prepared solely from glucomannan exhibit several limitations, including low mechanical strength, poor resistance to water vapor and the absence of antibacterial properties, which restrict their potential application as edible film materials. This study aims to investigate the influence of arabic gum and citronella oil additions to enhancing the physical characteristics of glucomannan-based edible films. Methods: The characteristics of the edible film tested include water solubility, water vapor transmission rate, tensile strength, elongation at break, film microstructure and antibacterial activity. Result: The edible films obtained with varying concentrations of arabic gum and citronella oil exhibited water solubility values ranging from 53.04% to 72.06%, water vapor transmission rates between 0.0015 and 0.0035 g/h·m2, tensile strength values from 40.83 to 90.56 N/m2 and elongation at break values ranging from 11.11% to 21.11%. This study revealed a decrease in the water vapor transmission rate, tensile strength and elongation of the edible film, along with an increase in water solubility as the concentration of arabic gum was increased. This study also found a decrease in the water solubility, water vapor transmission rate and tensile strength of the glucomannan-based edible film, accompanied by an increase in elongation with the addition of higher concentrations of citronella oil. The antibacterial test results showed that the edible film samples exhibited moderate inhibition against E. coli (inhibition zone diameter of 10.5 mm) and mild inhibition against S. aureus (inhibition zone diameter of 8.23 mm). © 2025 Agricultural Research Communication Centre. All rights reserved.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang City, 65145, Indonesia; Porang Research Center, Universitas Brawijaya, Malang City, 65145, Indonesia
