The Effect of Adding Variations in Glycerol Concentration from Used Cooking Oil on the Physical Properties of Edible Film Made from Potato Starch

Making edible films from potato starch by adding glycerol from used cooking oil with various concentrations of 10, 20 and 30% (v/w starch). This study aims to determine the physical properties of edible films made using these materials and the effect of adding variations in glycerol concentration on the physical properties of the resulting edible films. The physical property tests carried out included thickness, tensile strength, elongation and WVTR (Water Vapor Transmission Rate) tests as well as to see the effect using the pearson correlation test on SPSS version 25. The physical properties of edible film made from potato starch raw materials with the addition of variations in glycerol concentration produced successive thicknesses respectively 0.0670; 0.0674 and 0.0818 mm. Tensile strength respectively 24.237; 14.929 and 3.417 N/m2. Consecutive elongation 2.4064; 5.6768 and 20.096 %. As well as WVTR 5.05556 respectively; 6.38426 and 8.36574. The addition of variations in glycerol concentration to the physical properties of the edible film showed that the addition of glycerol did not significantly affect the thickness, but greatly affected the tensile strength, elongation and WVTR of the resulting edible film.