THE MAKING OF AN EDIBLE FOOD PACKAGE
Polystyrene based food package or styrofoam which revolves around the market and stores nowadays is harmful for health and environment. The aim of the research was to make edible food package using modified cassava flour as one of the ingredient. The food package was composed of modified cassava f...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/34689 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Polystyrene based food package or styrofoam which revolves around the market and stores nowadays is harmful for health and environment. The aim of the research was to make edible food package using modified cassava flour as one of the ingredient. The food package was composed of modified cassava flour, corn cob powder, agar powder, tapioca flour and glycerol. The characteristics of food package products such as the physical transformation on temperature, water content, and mechanical properties (tensile strength and elongation) were examined. The viscosity of the original cassava flour and modified cassava flour used for food package ingredient was 54.1 and 24.1 cP, respectively. The water content of all four food package products was lower than 14.5%. The food package product changed from brown into blackish at 130?C for 20 min. Food package products showed lower tensile strength than styrofoam, but its elongation value was higher than styrofoam. This indicated that the experimental product of edible food package was not as firm as styrofoam. However, it could be used for packaging weightless food.
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