Characterization of Edible Film based on Yam Bean Starch, Calcium Propionate and Agarwood Bouya Essential Oil

Fruit become defenceless against mechanical damage and water loss, causing loss of quality and quantity. To avoid these risks, the edible coating might be one solution. The advantage of starch creates a fence between oxygen, either moisture and the product. The additional antimicrobial can be used in the coatings us calcium propionate in limited quantities. In addition, agarwood bouya essential oil might also have potential as an antifungal agent for fruits. This study aimed to evaluate the effect of yam bean starch, calcium propionate, and essential oil concentrations on the relevant properties of edible films. The effect of treatments analyzed by analysis of variance and significant differences between experimental groups were examined by Tukey HSD. As a result, the viscosity and pH of the solution were found to be in the range of 28.34 to 35.97 cP and 4.79 to 4.97, respectively. As for the film properties, moisture content ranged about 32.27 to 49.80 %; L∗, a∗, and b∗ values ranged from 90.22 to 91.29, 0.54 to 0.89 and 16.06 to 17.39 respectively; thickness ranged from 0.428 to 0.437 mm; WVTR ranged from 5.63 to 6.83 (g/day(m2)), and the results of scanning electron microscopy show that it was found that the films still had the granule structure of starch.