The purpose of the study was to determine the influence of corn starch concentration and thickener type on edible film characteristics. The study used Randomized Complete Block Design with two factors. First factor: corn starch concentration of 2%, 4%, and 6% and second factor thickening type. Results of analysis using Analysis of Variance, if the analysis shows a real difference, it is continued with the Honest Real Difference test at a signification level of 5% and organoleptict test. The determination of the best treatment is determined using the DeGarmo method. Edible films that have the best treatment are obtained by corn starch concentration treatment of 2% and thickener type Carboxy Methyl Cellulose which shows solubility of 6.99%; thickness 0.20 mm; texture 50.66 N; Lightness 79.64; Redness 1.43; Yellowness 0.68; sugar reduction 1.98%; moisture content 14.54%; organoleptic aroma 3.70; organoleptic color 3.67; organoleptic texture 3.60; and organoleptic flavor 3.57.
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Ardiyanti et al. (2024) studied this question.
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