PEMBUATAN EDIBLE FILM DARI PATI BIJI NANGKA (Artocarpus Heterophyllus ) DENGAN PENAMBAHAN EKSTRAK BUNGA ROSELLA (Hibiscus Sabdariffa L.) SEBAGAI ANTIOKSIDAN

Edible film is a thin layer made of ingredients that can be consumed and used to package food products. The edible film of this study is made from jackfruit seeds starch, added with glycerol as plasticizer and rosella flower extract. This study aims to determine the physical and chemical characteristics of the edible film of jackfruit seed starch (Artocarpus heterophyllus) added with antioxidant rosella flower extract (Hibiscus sabdariffa L.). The process of making edible film consists of emulsion formation, casting and drying. Edible film from jackfruit seed starch added with rosella flower extract with 4 different variations 1.5%, 2%, 2.5% and 3% (v/v). The results showed that the best treatment in this study was the edible film of jackfruit seed starch with the addition of rosella flower extract 3% (v/v) with physical characteristics such as thickness 9.0 x 10-2 mm, tensile strength 3.332 x 10-3 N/mm2, elongation percentage 126.36%, elasticity 2.637 x 10-3 Kgf/mm2, water absorption 61.67%, solubility 40%, water vapor transmission speed 0.6714 gram/hour m2, the shelf life of edible film in room temperature is 6 days and cold temperature is 8 days. The results of the chemical characteristics obtained for pH 6.122, the results of the FTIR test shows that the process of making edible film in this study is a physics mixing process where there is no addition of new functional groups, the biodegradability test shows that the edible film in this study can be degraded within 7 days, and has antioxidant activity with an IC50 value 219.948 ppm. The addition of rosella flower extract enhances another benefit of edible film which functions as a food protector from the oxidation process (antioxidant).

Keywords: Edible film, rosella flower extract, glycerol, jackfruit seed starch, plasticizer