Vivi Nurhadianty, Luthfi Kurnia Dewi, Andre Adwitya Prawira, Anita Laksmi Devita Sari
Edible film is a thin layer that can be used to coat food ingredients that are both naturally degradable and safe to eat, making it an environmentally friendly packaging option. This study was conducted to investigate the effect of low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) on the physical, mechanical, and barrier properties of edible films. The production of edible films involved varying types of LMP and HMP pectin as well as concentrations of 1%, 2%, and 3%. Glycerol food-grade and Carboxymethyl Cellulose (CMC) were added as additional ingredients. The edible films were produced using the wet-casting method with a drying temperature of 60°C for 20 hours. The best variable was obtained from LMP 2%. In terms of physical properties, LMP 2% exhibited a thickness of 0.203 mm, solubility of 82.9%, and a contact angle of 67.186°. Mechanical property results showed a tensile strength of 3,897 MPa and an elongation percentage of 10.09%. Additionally, the edible film effectively controlled the rate of water vapor entering the product, as indicated by a WVTR value of 4.2708 g/m²/day. © 2025 Author(s).
Departement of Chemical Engineering, Faculty of Engineering, Brawijaya University, Jl. MT. Haryono No. 167, Malang, 65145, Indonesia
