Making Edible Film based on cassava starch (manihot esculenta) with the addition of Alginate from brown seaweed (Sargassum sp) to improve its mechanical quality

The Ministry of Environment and Forestry (KLHK) report expects Indonesia's annual waste disposal volume to reach 68 million tonnes in 2023. The Ministry of Environment and Forestry (KLHK) report expects organic waste to make up 55% of this volume, plastic waste at 18%, paper waste at 12%, and other refuse at 15%. The development of biodegradable polymers, such as starch-based edible films, is expected to be a successful solution to reducing plastic waste in the future. However, edible films have lower mechanical characteristics than ordinary polymers. As a result, adding additives like alginate to edible films is necessary to improve their mechanical qualities. This study aims to establish the optimal dosage of alginate additives and their impact on the mechanical properties of edible films. This study investigated the effects of alginate addition at concentrations of 0.3%, 0.7%, and 1.03%, with stirring times of 15, 25, and 35 minutes. This study includes the synthesis of cassava starch, the extraction of alginate from brown seaweed, and the production of edible film. The formulation of edible film required the dissolution of starch and glycerol in deionized water at 70°C until a homogenous mixture was formed. Alginate additives were subsequently incorporated into the mixture until a suspension was formed. A thin layer was generated by applying the suspension onto a glass plate. The suspension on the glass plate is dried in an oven for 24 hours and subsequently chilled to room temperature for a subsequent performance evaluation. Mechanical properties such as thickness, water solubility, tensile strength, and elongation were measured to determine the edible film's efficacy. Adding alginate to the edible film appears to increase its mechanical properties, as seen by its thickness of 0.115 mm, 85.8% solubility, 6.01 MPa tensile strength, and 22.5% elongation. The edible film produced meets all standards, particularly SNI 01-3551-1994. With a maximum cooking time of four minutes for instant dishes, it serves as a substitute for packaged spices or quick meals.