Mechanical properties of edible film from Tanduk Banana (Musa corniculata Rumph) peels for food packaging

The widespread use of plastic has adverse environmental impacts. Therefore, it is necessary to find environmentally friendly packaging material alternatives, derived from biopolymers. This study aimed to make biodegradable films from Tanduk Banana (Musa corniculata Rumph) peels and determine the characteristics of these films. The methods used were extraction of pectin from Tanduk banana peel, making of edible film and characterization of mechanical properties of edible film. The raw materials used were variation of tapioca flour (0g; 0.6g; 1.2g and 1.8g), CMC 3%, Glycerol 0.5 ml, and 6g of banana peel pectin. Various tests were carried out to determine mechanical properties of edible film, include tensile strength, elongation, modulus Young, and thickness. Test results show the optimum value of edible film thickness is 1.025 mm and obtained at the composition of 2.4g of tapioca flour. The optimum value of tensile strength is 8.22 MPa, the elongation percentage is 40.4% and obtained at the composition of 1.2g tapioca flour. The optimum value of modulus young is 0.20347 MPa and obtained at the composition of 1.2g tapioca flour.