Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine physical and chemical characteristics teak with various maturation stages obtain information about potency active material. The analysis including leaf color, thickness, tensile strength, while were moisture, fat content, fatty acid, volatile profile. results showed that light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, 2.52% respectively for young leaves; mature has darker 0.388±0.001 0.36±0.163 73.05%, 2.54% respectively. acid profiles contained 5 types acids, dominated by lignoceric acid; 9 acids tricosanoic acid. components e.g. ester compounds, was ether compounds. From results, it suggested use can be scientifically justified.