Characteristics of Edible Film Made from Pectin of Papaya Peel

Papaya (Carica papaya L.) peel contains a considerable amount of pectin, high molecular weight polysaccharides that can be used in edible film making due to its ability form gels. However, from pectin usually has poor moisture barrier properties. Therefore, is generally combined with glycerol as plasticizer and starch. This research aimed utilize the addition corn starch determine characteristics effect concentration on characteristics. Pectin extracted was classified low methoxyl (LMP). The then utilized films together addition. Two factors were this research, which included (0.75 g, 1.0 1.25 g) (40%, 50%, 60%, based pectin). selected formulation an made 1 g 50% (based weight). showed water vapor transmission rate (WVTR) 3.447±0.270 g.mm/m2/hour, moderate tensile strength 1.3121±0.0720 MPa, elongation percentage 9.42±0.08%, thickness 0.11±0.01 mm.Keywords: starch; films; peel;