Characteristics of Edible Film Based on Okra Slime with the Addition of Amylum Maydis and Glycerol

¹ Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, East Java, Indonesia
² Institute of Chemistry, University of Tartu, Ravila 14a 50411 Tartu, Estonia

^* Corresponding author: devi@umm.ac.id

Abstract

Edible film from polysaccharides has the advantages of aesthetic appearance, oxygen barrier and reduced respiration rate in fruits and vegetables. Okra slime has potential as a stabilizing agent, thickener, and binding agent. While amylum maydis from corn starch contains 27 % amylose and its suitable for edible film, however, it is brittle and rigid. For this reason, formulations with polyol compounds such as glycerol with hydrophilic and hygroscopic characteristics are very useful. This study aims to determine the interaction between amylum maydis and glycerol concentration on the physical characteristics of edible okra slime film. Randomized block design of factorial with two factors and three replication was applied. The first factor was the concentration of amylum maydis [2 %; 2.7 %; 3.3 % (w v^–1)]. The second factor was glycerol concentrations [1 %; 1.3 %; 1.7 % (w v^–1)]. The results showed that an interaction between amylum maydis and glycerol concentration on solubility and transparency. The concentration of amylum maydis separately significantly affected thickness, solubility, transparency, tensile strength, and elongation. While the concentration of glycerol separately had a significant effect on solubility and transparency tests. The best treatment was P2F3 (amylum maydis 2.7 % and glycerol 1.7 %).