Development and characterization of the mechanical properties of edible film from ginger starch, chitosan with glycerin as plasticizer to food packaging

Packaging used edible film is one of the food preservation techniques. Many studies have proven that edible films can extend the shelf life and improve the quality of food products. Edible film from ginger starch and chitosan with glycerin as plasticizer has been successfully prepared and characterized. The purpose of this research was to produce and characterized of the mechanical properties of edible film from ginger starch, chitosan, and glycerin as plasticizer. Edible film was characterized by UTM, TGA, FTIR and Water Uptake Test. The results of tensile strength test of edible film is 0.67125 MPa and elongation up to 15.67%. The thermal degradation of material reached 176.9695°C, water uptake of edible film up to 2.5%, and FTIR data shows an interaction between ginger starch, chitosan, and glycerin. It concluded that edible film from ginger starch, chitosan, and glycerin as plasticizer has good mechanical properties and has potential as a packaging. (paper)