Optimization and characterization of edible film made from glucomannan porang (Amorphophallus oncophyllus) and plasticizer sorbitol

¹ Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Sleman, Yogyakarta, 55281, Indonesia
² Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Sleman, Yogyakarta, 55281, Indonesia

^* Corresponding author: dhiantea_k@ugm.ac.id

Abstract

The awareness of eco-friendly food packaging has driven the exploration of biopolymer-based edible films. This study focuses on optimizing and characterizing an edible film derived from glucomannan Porang (Amorphophallus oncophyllus), incorporating sorbitol as a plasticizer. The objective is to address the challenges posed by gas permeability and lack of elasticity in glucomannan films, enhancing their overall functionality. The study employed a central composite design to determine the optimal formulation of varying glucomannan and sorbitol concentrations. The resulting optimized formula exhibited a transparent appearance, controlled thickness (0.005 mm), elevated tensile strength (384.48 MPa), and a degree of flexibility (18.02% strain). Barrier and chemical properties reveal a low moisture content (0.014%), controlled water solubility (4.29%), and excellent resistance to water vapor transmission (WVP of 1.04 x 10-10 g.m-1s-1.Pa-1). FTIR and SEM analysis confirmed the absence of new functional groups and provided insights of film’s microstructure. These characteristics make the film suitable for preserving food products by minimizing moisture transfer. The study contributes to the development of sustainable and functional food packaging alternatives. The optimizing edible film demonstrates promising physical, barrier, and chemical properties, making it a potential candidate as a solution for eco-friendly packaging with enhanced functionality.