Production of Functional Edible Film from Modified Starch of Banana’s Hump Using Kappaphycus alvarezii Seaweed as Stabilizer

This study aims to produce and analyze the characteristics of edible films from modified starch of banana's hump (Musa Balbisina L) and determine the stabilization effect of Kappaphycus alvarezii seaweed addition at various concentrationr. The core stages of this research started from the extraction and modification of banana’s hump starch by autoclaving-cooling method, extraction of K. alvarezii seaweed as a stabilizer, making an edible film by varying the concentration of stabilizer (0.5% – 2.0%), and analysis the characteristic of functional edible films. The results showed that modified starch of banana's hump could be beneficial in producing edible films using 2% K. alvarezii as the best stabilizer concentration. The characteristic value of the edible film is that it has a thickness of 0.20 mm and a water vapor transmission rate of 3.15 g/24 hours.m2, the tensile strength of 4.30 MPa, elongation of 26.38%, and degradable in the environment for 6 days. The resulting edible film is a biodegradable packaging and edible with the product because the modified starch of the banana’s hump can have added value, namely functional value for digestive health. The use of stabilizers from seaweed can also improve the mechanical and microbiological characteristics of the edible film. This research showed that modified edible film with banana’s hump starch and K. alvarezii seaweed potential to be developed as functional plastic packaging for food.