摘要：The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films.This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage.Edible films produced by casting and storage at 5,30 and 40 oC temperatures for 34 days.The observed characteristics were crystallinity,contact angle,physical,mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures.Storage temperatures did not affect physical properties (solubility,transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR).TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC.Changes in physical and mechanical properties occur at the beginning of storage,but then tend to be stable until the end of storage.Sago starch acetate edible films had low physical and mechanical characteristics,that was TS (2.25–4.90 MPa),elongation at break (29.65–89.62%),solubility (15.01–29.61%),transparency (0.91–1.87)and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol).Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture,can be used for applications as edible films and coatings for foods that contain high water content.
其他摘要：Tingkat kestabilan edible film berbasis pati selama penyimpanan sangat bervariasi dibandingkan dengan film sintetis.Tujuan dari penelitian ini adalah mengkaji pengaruh suhu penyimpanan terhadap stabilitas edible film selama penyimpanan.Edible film dicetak
关键词：edible film;mechanical and physical properties;sago starch acetate;water vapor transmission rate
其他关键词：edible film;laju transmisi uap air;pati sagu asetat;sifat fisik dan mekanik
