Karakteristik Fisikokimia Mekanik Dan Sensoris Edible Film Dari Pati Aren Asetat Fosfat

The study aims to obtain the physicochemical, mechanical and sensory characteristics of edibel film from PAAF Phosphate Acetate Palm Starch. The research was conducted at Laboratotium Agroindustry, Faculty of Agriculture, Tadulako University, Palu. Research design using Complete Random Design and Group Random Design. Using 8 concentration levels which is 2.0%; 2,5% ; 3,0% ; 3,5% ; 4,0% ; 4.5% 5.0% and 5.5% repeated 2 times so that 16 units of experiments were obtained. Analysis of thickness, moisture content, WHC, tensile strength, ethylation, modulus young, color, texture, aroma, and overall increases as paaf concentration increases. As for the analysis of OHC, solubility and WVTR, decreased with the increasing concentration of PAAF, the overall sensory properties fall into the category of likes, the resulting has the potential to be applied in food products, Overall preferred and acceptable by panelists, as for the optimal concentration in making edible films is at the concentration of 5.0%.