Physical properties of pectin edible film with kepok banana blossom filler as food packaging

Abstract Kepok banana blossom is a part of banana plants that provide high antioxidant content. An antioxidant is defined as a component that can reduce the microbial activity of edible film. This research aims to determine the effect of kepok banana blossom on the physical properties of edible film. The material used in this research is kepok banana blossom which is obtained from a local market in Medan, Sumatera Utara. Pectin edible film was made by using the casting solution method which includes 0 wt%, 1.wt%, 3 wt%, 5wt%, 7wt%, and 9 wt% of kepok banana blossom as fillers. The physical properties of the edible film are observed by using Scanning Electron Microscope (SEM), Fourier Transform Infra-Red (FTIR), density test, and water vapor transmission rate (WVTR). FTIR resulting from edible film indicates the decreased functional group along with the additional filler concentrations of 5%. The SEM result of the edible film shows the form of fibers and the fibers cover the cavity. To conclude kepok banana blossom as a filler has an influence on the value of the antimicrobial index on the edible film.