Development of a Mulfunctional Edible Film Based on Avocado Seed Starch Reinforced with CMC and Clove Extract for Traditional Dodol Packaging

Abstract

Edible film is a thin layer, which uses natural materials that can be consumed and used as eco-friendly food packaging. Avocado seed starch is used as the principal matrix of edible film and carboxymethyl cellulose (CMC) is applied as a filler, and clove extract is included as an antibacterial. This study aimed to measure the role of CMC and clove extract as antibacterials on edible film in terms of thickness, tensile strength, elongation at break, and its use as a packaging medium in South Kalimantan dodol snacks in general. Moreover, to define the edible film in terms of morphological structure, functional groups, water vapor permeation, degradation, and antibacterial properties. CMC (10, 15, and 20 w/v) and clove extract (5, 10, and 15, v/v) were combined with 100 mL of distilled water and 30% glycerol (w/v) and stirred.  The avocado seed starch (4 g) was then added, and heated at 80 ^oC during 1 h; it was moulded and baked at 55 ^oC during 12 h. This research anticipates that edible film will hold promise as a biodegradable packaging that works to preserve food as well as lengthen the shelf-life. The optimal concentration and thickness of 0.136 mm, tensile strength of 4.947 N/mm², elongation at break of 92.3%, water vapor transmission of 0.212 g/m²h were the best results of the edible film test. The resulting edible film is usable as an environmental friendly food as wrapping material.