Mechanical properties of edible film based bacterial cellulose from sago liquid waste using starch as stabilizer

Abstract Edible film is a thin layer made of edible material as packaging for food products. In the production, required additional that serves stabilizer and plasticizer. This research aimed to determine mechanical properties film-based bacterial cellulose from sago liquid waste using some types starch stabilizer. The starches used stabilizers in making films were corn, cassava, starch. Mechanical measured include tensile strength, elongation at break, elasticity (Young’s modulus), water holding capacity (WHC). results showed thickness sago, cassava was 0.08 mm, 0.09 0.11 respectively. with namely strength (MPa) 10.90; 15.90 61.92 respectively, break (%) 8, 20, 87, young’s modulus 13.48, 7.84 6.98, respectively (g/g) 34.26; 18.18 16.40 Therefore, utilization can improve its properties.