Characteristics and Application of Edible Film from Durian Seed-corn Starch with Butterfly Pea Flower Extract

Background: Plastic packaging significantly contributes to environmental waste, highlighting the need for biodegradable alternatives like edible films. This study investigates the effect of butterfly pea flower (Clitoria ternatea) extract, recognized for its antioxidant properties, alongside different concentrations of sorbitol as a plasticiser, on the mechanical, chemical andsensory attributes of edible films used for beef sausage coatings. Methods: The study employed a non-factorial randomized block design to evaluate eight treatment combinations of sorbitol concentrations (10% and 14% v/v) and Butterfly Pea flower extract levels (0, 4%, 6% and8% v/v). The product’s chemical and mechanical properties were assessed through tests such as antioxidant activity, moisture content, pH, thickness, elongation and tensile strength. Statistical analysis using ANOVA, Tukey, friedman methods and de garmo index identified significant differences in formulations. Result: The optimal treatment involved a combination of T2S2 treatment, comprising 4% butterfly pea flower extract and 14% sorbitol. The parameters recorded were as follows: antioxidant activity 148.83 ppm, moisture content 12.47%, thickness 0.178 mm, elongation 34.15%, tensile strength 0.0071 MPa, pH 7.5, color rating 3.56 (neutral), taste 4 (like), texture 3.52 (neutral) andaroma 3.64 (neutral). Thus, the distinct formulation in this study produces a biodegradable film layer rich in antioxidants that has applications in sustainable food packaging.