Characteristics of Edible Film from Sago Starch and Glycerol as Instant Coffee Packaging

Abstract

The purpose of this study was to determine the concentration of glycerol that produces sago starch-based edible film used as primary packaging for single-served instant coffee with the best physicochemical and hedonic organoleptic properties. Making edible film from 4% sago starch with the addition of 0, 1, 2, and 3% glycerol. The variables observed in the edible film were water content, thickness, and solubility, while hedonic analysis of taste, aroma, color, and viscosity was carried out on instant coffee that had been packaged with sago starch-based edible film. Based on the results of the observation data, the best sago starch edible film based on the effectiveness index analysis was sago starch edible film with the addition of 1% glycerol. Edible film with a 1% glycerol addition has a water content of 17.48%, a thickness of 0.21 mm, a solubility of 81.78%. Moreover, it has a taste attribute scale of 4.00 (like), aroma 4.24 (like), color 4.08 (like), and viscosity 2.65 (neutral). Edible film without glycerol (0%) cannot be used as instant coffee packaging because it is too fragile.