Physical, mechanical and antimicrobial properties of edible sago starch-oil composite film containing garlic oil as antimicrobial agent for food packaging

The problem that arise from the usage of plastics especially used for food packaging, for example, the increase amount of waste produced and the usage of non-renewable materials have led to the growing concern due their possibilities to cause serious environmental problem. In order to reduce the problems caused by conventional plastics, the innovative idea of producing the edible film is investigated. There is various studies of edible film can be made from polysaccharide, fat, protein or combination of all three classes of materials. Therefore, in this study the composite films that made from sago starch (polysaccharide) and corn oil (fat) was studied. The plasticizer used in this study is glycerol to help improved the mechanical properties. In order to prevent microbial contamination on the food, garlic oil was also added to the film. The garlic oil is extracted with hydro distillation process. The composite edible film is being done by using the casting process. The film is being characteristic with physical properties, mechanical properties and antimicrobial test. Thickness of the film is measured by using the micrometer. The tensile test and elongation to break is measure by using the universal testing apparatus. The solubility and water vapor permeability can be calculated. The effectiveness of antimicrobial agent is determined by the diffusion method.