The Effect of Sorghum and Na-Alginate Addition in Edible Film Properties
The use of synthetic plastic as food packaging is increasing. Plastic waste is ranked third with a total of 3.6 million tons per year or 9% of the total amount of waste production. Of all the waste, 57% was found on the beach in the form of plastic waste. This increase is a consequence of the development of technology, industry and population. Plastic waste will have a negative impact on the environment because it cannot decompose quickly and can reduce soil fertility. The existence of an alternative ingredient in replacing plastic food packaging in the form of a thin layer made of edible materials (edible film) can be a solution to the reduction of plastic use. This packaging material is environmentally friendly and can maintain the quality of food products in terms of nutrition, color, aroma, taste and appearance. The process of edible film synthesis is added with tannin compounds from sorghum, so that it can form complexes with Na-alginate and have antioxidant properties to prevent the oxidizing process of the product. The results of S1NA3 has a moisture content of 11,3%, the rate of dissolves in temperature 100OC for 43 seconds, and has the best color response of brown.
Keywords - Sorghum, Na-Alginate, Edible Film, Antioxidant