Characterization of Edible Film from Seaweed Flour (Eucheuma cottonii Weber-van Bosse, 1913) with Different Types of Plasticizer

This study aims to determine the characteristics of edible film from seaweed flour (Eucheuma cottonii) with different types of plasticizer and to know the best type of plasticizer between sorbitol and glycerol in the manufacture of edible films. This research was conducted at the laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, starting from 11 February 2019 – 28 February 2019. Edible films were tested namely edible film in four treatments and three replications with the addition of glycerol plasticizer 0.5%, glycerol 1.2%, and sorbitol plasticizer 0.5%. The characteristics of edible films observed were thickness, tensile strength, elongation, and transparency. The best edible film results are in the treatment of the addition of plasticizer 0.5% glycerol which is seen from the thickness parameter values of 0.029 mm, tensile strength of 7.51 MPa, percent elongation (elongation) 18.3%, and transparency value of edible film 64.02%. However, amongst the average values fulfilling the JIS (Japanese Industrial Standard) there are tensile strength and percent elongation (elongation) only.