Title Science and Technology Indonesia e-ISSN:2580-4391 p-ISSN:2580-4405 Vol. 8, No. 1, January 2023 Research Paper Improving the Characteristics of Edible Film Using Modified Cassava Starch Over Ethanol Precipitation Nazarudin1,3*, Ulyarti2,3, Indra Agung Pratama2, Suripto Dwi Yuwono4 1Chemical Engineering Study Program, University of Jambi, Mendalo, Jambi, 36361, Indonesia2Technology of Agricultural Product, University of Jambi, Mendalo, Jambi, 36361, Indonesia3Centre of Excellence on Bio-Geo Material and Energy, University of Jambi, Mendalo, Jambi, 36361, Indonesia4Chemistry Department, University of Lampung, Gedung Meneng, Lampung, 35145, Indonesia *Corresponding author: nazarudin@unja.ac.id AbstractCassava starch has been widely explored as film forming material, however its hydrophilicity restricts its application. Hydrophobicmaterial such as modified starch can be used in the film elaboration to improve its quality. This study aims to examine the effect ofmodified cassava starch concentration on the physical, barrier, and mechanical properties of edible films. A completely randomizeddesign was used with 5 concentrations of modified starch at 0%, 5%, 10%, 15%, and 20% and 4 repetitions to obtain a total of20 experimental combinations. The ANOVA showed that the modified starch concentration affected the compressive strength,thickness, transparency, and solubility of the edible film, but has no effect on its water vapor transmission rate (WVTR). Usageof 20% modified starch gave the product with the best characteristics at 0.22 mm thickness, 89.45 N/m2 strength, 6.484%/mmtransparency, 52.19% solubility, and 21.00 g/m2.hour WVTR. KeywordsCassava Starch, Precipitation, Modified Starch, Edible Film Received: 3 September 2022, Accepted: 25 November 2022 https://doi.org/10.26554/sti.2023.8.1.32-37 1. INTRODUCTION Cassava (Manihot utilissima) is one of the food crops with the highest production in Indonesia, and its tubers contain starch as the main component. It also has a high amylose content, which allows it to be used as raw material for edible lms. The lms can be used for packaging to resist mass transfer or as a carrier for food additives. The use of cassava starch as a single main ingredientproduceslmswith lowbarrierandmechanical properties. To improve this weakness, researchers suggest a combination of several components to produce edible lms (Zhouetal.,2021; Pérez-Vergaraetal.,2020; Silvaetal.,2019; Mantovan et al., 2018; Ulyarti et al., 2022). Some studies stated that the addition of modied starch with a dierent morphological shape or size can overcome these problems (Ulyarti et al., 2022; Wolf et al., 2018; Roy et al., 2020; Farrag et al., 2018; Ulyarti et al., 2020). Modied starch produced from an acid hydrolysis of starch is shown to decrease water vapor transmission rate and increase lm strength when incorporated to a lm (Roy et al., 2020). This might be due to both a more hydrophobic nature of the modied starch and the fact that the incorporation of the mod- ied starch with nano sized particles into lm produces a more compact lm (Le Corre and Angellier-Coussy, 2014). Starch modication using alcohol precipitation, on the other hand, produces similar properties of modied starch as acid hydroly- sis modication but gives higher yields. Furthermore, alcoholic precipitation is more simple and cheaper than acid hydroly- sis method. These are the reason for using modied starch from alcoholic precipitation for composite lm. Precipitation method in starch modication involves the combination of physical and mechanical treatment of starch. The substrate is gelatinized in the presence or absence of surfactant and contin- ues to undergo rapid stirringduring the addition of non-solvent reagents, which causes retrogradation (Qin et al., 2016; Saari et al., 2017). The ratio of a non-solvent ethanol reagent to starch solution inuences the morphology and the size of mod- ied starch using the precipitation method (Chin et al., 2011). A composite lm produced from native cassava starch and the modied form through the alcoholic precipitation method usingahot plate at 100°C showed abetterwatervapor transmis- sion rate (WVTR) and strength (Ulyarti et al., 2020). Similar results have been reported for composite lm from corn and pea starch (Farrag et al., 2018). Therefore, this study aims to https://crossmark.crossref.org/dialog/?doi=10.26554/sti.2023.8.1.32-37&domain=pdf https://doi.org/10.26554/sti.2023.8.1.32-37 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 examine the eect of modied cassava starch concentration on the physical, barrier, and mechanical properties of edible lm, as well as to determine the modied starch concentration that produces lm with the best characteristics. 2. EXPERIMENTAL SECTION 2.1 Materials This study used cassava tuber aged 5-6 months, which was har- vested at Simpang Rimbo Jambi. The chemicals glycerol, abso- luteethanol, calciumchloride, sodiumchloride, andMg(NO3)2 were from Merck. 2.2 Cassava Starch Extraction The cassava tubers were peeled, washed, and grated. They were then mixed with water in a ratio of 1:2, and mashed using a blender. The cassava pulp was ltered using a 200-mesh sieve, and the ltering results were deposited for 4 hours. The supernatant was then discarded, while the precipitate formed at the bottom of the settling basin was washed with water and re- deposited for 30 minutes. Subsequently, the starch precipitate was separated from the supernatant, dried using a drying oven at 50°C for 18 hours, and sieved using a 60-mesh sieve. 2.3 Preparation of Modied Cassava Starch The preparation of modied starch followed the method de- scribed by Chin et al. (2011). A total of 1 gram of starch was dissolved in 100 mL distilled water, and then heated at 100°C using a hot plate for 30 minutes with constant stirring. Fur- thermore, the starch solution was added dropwise to a 500 mL of 96% ethanol with continuous stirring. The solution was left for 8 hours at room temperature with constant stirring and then centrifuged at 2,500 rpm for 15 minutes. The washing of the precipitate was carried out with absolute ethanol 3 times, followed by drying using cool-dry air in a refrigerator. The modied starch was then sieved with a 60 mesh sieve. 2.4 Preparation of Modied Cassava Starch Composite Film The preparation of composite lm followed the method de- scribed by Ulyarti et al. (2020). The composite lms used modied starch at dierent concentrations, i.e., 0%, 5%, 10%, 15%, and 20% of the total starch. The composite lms were prepared using a mixture of starch and modied starch (4 g), water (143 g), and glycerol (3 g). The native cassava starch was stirred in distilled water using amagneticstirrertoformasuspension. Itwas thenheatedusing a hot plate at 80°C with continuous stirring for 40 minutes, followed by the addition of modied starch. The solution was then homogenized using a vortex without heating. Atotal of 25 gram lm solution was poured into a petri dish with a 9.2 cm diameter and then dried in an oven at 60°C for 24 hours. The edible lms were placed in a desiccator for 3 days, removed from the mold, and stored in adesiccatorcontainingasaturated solution of Mg(NO3)2 for 2 days before analysis. 2.5 Starch Granule Morphology and Edible Film Starch and edible lm were imaged using a Scanning Electron Microscope (SEM) (model JEOL JSM 6510 LA). Before the analysis, the starch samples were dispersed with alcohol and coated with gold powder. Images were then taken at 500x and 1000x magnication on the surface of the edible lm as well as its cross-section. 2.6 Particle Size Distribution The size distribution of starch granules was determined using SEM images of the starches and analyzed using Image J. 2.7 Water Vapor Transmission Rate/WVTR Calcium chloride was placed in a test tube and the mouth was sealed with the lm sample. The tube was then placed in a desiccator containing saturated sodium chloride salt solution at an RH of 75%. Subsequently, it was weighed for 3.5 hours with an interval of 30 minutes. The increase in the mass of the tube was then plotted as a function of time. WVTR calculation was carried out using the formula below: WVTR = Slope A (1) Description: WVTR =Water vapor transmission rate (g/m2/hour) Slope =Change in weight per unit time (g/hour) A =Film area (m2) 2.8 Compressive Strength (Ulyarti et al., 2020) Instrumentation LFRATexture Analyzer Brookeld brand was used to measure the compressive strength with a probe-type TA 7 60 mm. The cycle count test was then carried out with 2 g trigger, 2 mm distance, and 2 mm/s speed. The size of the edible lm sample to be tested was 5×2 cm. 2.9 Film Thickness The samples were measured using a micrometer at 5 dierent places. The thickness of the edible lm was expressed in terms of the average thickness. 2.10 Transparency (Piñeros-Hernandez et al., 2017) The lm was cut into squares with a size of 50×10 mm and placed in a spectrophotometer cell. The %transmittance was measured using a UV-Vis spectrophotometer at a wavelength of 600 nm. The transparency of the edible lm was then calculated with the formula below: Transparency = log%T Thickness (%/mm) (2) © 2023 The Authors. Page 33 of 38 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 2.11 Solubility The lm sample was cut into sizes of 2×2 cm, placed in 50 mL of water, and then soaked for 24 hours with periodical stirring. The solution was ltered using a lterpaperof unknown weight. Subsequently, the paper and residue were dried at 105◦C for 24 hours, and the amount of undissolved lm was weighed. The data obtained were then used to calculate the %solubility of the edible lm in water. 2.12 Statistical Analysis Statistical analysis obtained from 4 replicates was done by ANOVA. Duncan’s new Multiple Range test at a 5% signi- cance level was applied to nd out signicant dierences in mean. 3. RESULT AND DISCUSSION 3.1 Native and Modied Cassava Starch The yield of modied cassava starch produced in this study was 83.55%. The granules of native cassava starch are round, elliptical to oval shape with asmooth surface as shown in Figure 1a. Meanwhile, the granule of the modied form experienced shrinkage and folding with a rough surface, as shown in Fig- ure 1b. During the modication process, gelatinization led to the dissolution of some starch components, which dam- aged the granule structure. Starch granules are composed of two types of polysaccharide called amylose and amylopectin. These molecules form amorphous and crystalline lamellae in the granule (LeCorre et al., 2011). The amorphous area is more susceptible to hydrolysis than the crystalline area. In yam starch, the granules exhibit semi-crystalline structure (Nadia et al., 2014) in which the center of the granules is mainly com- posed of amorphous structure while the crystalline present in the outer layer (Wang et al., 2008). During modication of starch in the present study, along with a strong destruction level in the center of granules, it can be seen that a lower destruction level of starch granules also occurred in the granule surface shown by the rough surface as seen in Figure 1b. The distribution size of both native and the modied cas- sava starch in Table 1 shows that the modication disintegrates the granules and disrupts the inter and intramolecular bonding within the granules leading to smaller sizes of particles. These small particles formed aggregates as seen in Figure 1b. Figure 1. Native Cassava Starch Granules (a) and Modied Cassava Starch Granules Precipitation Method (b) Table 1. The Distribution Size of Starch Particles Size (`m) Native Modied < 10 114 206 10 - 19.99 54 187 20 - 29.99 11 74 30 - 39.99 10 36 40 - 49.99 7 19 50 - 59.99 4 16 60 - 69.99 7 13 70 - 79.99 3 7 80 - 89.99 2 2 90 - 99.99 3 6 >100 45 38 Total 260 604 3.2 Edible Film Morphology The edible lm morphology can be observed using a scanning electron microscope (SEM) on the surface and cross-section. SEM analysis on the surface showed that the higher the concen- tration of modied starch added, the rougher the appearance, as illustrated in Figure 2. The surface of the lm without mod- ied starch (2a) was smoother and had very few visible solids compared to the other lms, which were slightly wavy (2b-e). These rough surfaces of the lms indicate that they were less homogeneous. The cross-section of the edible lms shows an increasing thickness of the lm. The lm without modied starch has a lot of small empty spaces. Only little empty spaces are seen with increasing modied starch concentration but big- ger. Overall, the cross section of lm with increasing modied starch concentration has ner cross section indicating a slightly denser lm, as shown in Figure 2A-E. 3.3 FTIR Spectra The FTIR spectra of the 2 starch types showed that the modi- cation process did not change the functional groups present in them (Figure 3). However, there were dierences in the in- tensity of the hydroxyl group transmission and bond vibration withwater, at3,000–3,600cm−1 and1,600cm−1. Thebroader modied starch peak at 3,000–3,600 cm−1 indicated an exten- sion of hydrogen bond formation (Orsuwan and Sothornvit, 2017). As the intermolecular bonds in the amorphous area were broken, new bonds were formed between the modied granules and water available during modication through hy- drogen bonding. The sharper peak at 1635 cm−1 on the modi- ed starch spectrum represented a more bound water (Ulyarti et al., 2022). The FTIR spectra of edible lms with 0%, 5%, and 10% modied starch was similar to that of normal starch, except the signal loss at a wave number of 2,931 cm−1 which corresponds to stretching vibration of C–H (Agi et al., 2019). Concentrations above 10% produced lms with a weaker and missing functional group signal. © 2023 The Authors. Page 34 of 38 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 Figure 2. SEM Image of Surface and Cross-Section of Edible Film with Various Concentrations of Modied Starch at 500× Magnication. Film Surface 0% (A), 5% (B), 10% (C), 15% (D), and 20% (E), Film Cross-Section 0% (A), 5% (B), 10% (C), 15% (D), and 20% (E) Figure 3. FTIR Spectra of Starch (a) and Edible Film (b) Where NS: Native Starch, MS: Modied Starch 3.4 The Characteristics of the Edible Film with the Addition of Modied Starch The addition of modied starch tends to decrease the WVTR of the edible lm, but its con-centration has no statistically signicant eect (p<5%), as shown in Figure 4. The water vapor transmission rate is one of the most important parameters in assessing the quality of edible lms. WVTR is the velocity of water vapor passing through a unit area of lm during a certain unit of time. It is strongly inuenced by RH, aw, temperature, plasticizer concentration, edible lm-forming properties, and the type of material used. The results showed that WVTR of the edible lm starch decreased to 21.00 g/m2.hour after the addition of modied starch. This nding indicates that concen- trations of ≤20% tend to inhibit WVTR. Similar results were also obtained in previous studies where an increase in concen- tration led to a slight decrease in WVTR (Farrag et al., 2018; Ulyarti et al., 2020). The values obtained in this studyare lower than those reported for cassava starch based edible lms where an average of 32.6 g/m2.hour to 62.4 g/m2.hour was recorded after the addition of gelatin (Ulyarti et al., 2020) and 25.36 to 30.35 g/m2.s for starch/chitosan and starch/gelatin lm (Silva et al., 2019). Although less homogeneous, the denser the cross- section of the lm with higher the concen-tration of modied starch is one reason for lower WVTR of the lm. Furthermore, the FTIR result conrms the changes on the microstructure of the starch lm upon modied starch presence at concentration higher than 10%. Figure 4. WVTR Edible Film at Several Levels of Modied Starch Concentration Table 2 shows that the modied starch concentration had a signicant eect (p<5%) on the compressive strength, thick- ness, transparency and the solubility of the lms. Compressive strength is a mechanical property of edible lm as well as a parameter that determines the ability to withstand loads. It also aects the ability of the material to with-stand pressure when applied at the maximum limit. Table 1 shows that the addition of modied starch in the manufacture of edible lms signicantly increased the compressive value by strengthening its matrix (p<5%). The value obtained also aects the ability of the lm to protect the product. High compressive strength is © 2023 The Authors. Page 35 of 38 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 Table 2. The Characteristics of the Edible Film with the Addition of Modied Starch Modied Starch Concentration (%) Compressive Strength (N/m2) Thickness (mm) Transparency (%) Solubility (%) 0 56.18a±0.15 0.18a±0.002 9.922d±0.51 75.10e±1.28 5 66.30b±0.11 0.19b±0.001 9.419c±0.44 69.72d±1.90 10 73.46c±0.29 0.20c±0.001 9.286c±0.20 63.16c±2.32 15 80.05d±0.52 0.21d±0.005 8.776b±0.22 57.43b±4.80 20 89.45e±0.15 0.22e±0.003 6.484a±0.14 52.19a±3.62 Description: The numbers followed by the same lowercase letters in the same column are not signicantly dierent according to the DNMRT test at the 5% level needed for food product packaging to protect them during the handling, transportation, and marketing processes. The compressive strength value recorded for cassava starch edible lm in this study is higher compared to another study with 27.66 N/m2 to 37.60 N/m2 for cassava starch edible lm withadditionofgelatin (Ulyarti etal.,2020). Thedevelopment of dense lm structure as seen in SEM images (Huntrakul et al., 2020; Piñeros-Hernandez et al., 2017), less hydrogen bond formation and less bound water in lm as indicated by FTIR (Ulyarti et al., 2022; Orsuwan and Sothornvit, 2017) may explain this. Thickness is a physical property of edible lm, which is inuenced by the concentration of dissolved solids in the lm solution as well as the weight of the lm solution per unit area of the mold used. Film thickness is an important parameter that aects its application as a material for product packaging. It also aects other parameters, such as transparency, tensile strength, and the transparency rate of steam or gas on the ma- terial (González et al., 2015; Gujral et al., 2021; Hakke et al., 2022; Totosaus et al., 2020). The results showed that increas- ing the concentration of modied cassava starch signicantly increased the thickness of the edible lm (p<5%), as shown in Table2. Thesimilarresultwasreportedforpotatostarch-based nanocomposite lm (Gujral et al., 2021). Transparency of the edible lm, if applied for food packag- ing, directly inuences the consumer’s acceptance. The trans- parency was measured by the amount of light it can transmit. The values obtained in this study are presented in Table 1. The analysis of variance showed that the modied starch concentra- tion had a signicant eect (p<5%) on the transparency of the lm, and it decreased with increasing modied starch concen- tration. This result is in line with that of a previous studywhere there was also a decrease in the transparency of composite edi- ble lms produced from zein (corn protein) nanoparticles and corn starch (Zhang and Zhao, 2017). The addition of materi- als, such as modied starch increases the total dissolved solids, which together with the compactness and homogeneity, greatly aects the level of transparency (Alves et al., 2015). In this study, the amount of total dissolved solid was kept constant, but there is an increase in the percentage of modied starch leading to a less homogeneity lm as seen in SEM images of lm surface and so the transparency. The solubility of edible lms is one of the important factors used in determining lm quality. It is also used to determine their designation, for example, sausage products require lms with high solubility and low transmission rates, which makes them easy to consume and not easily oxidized. The values of lm solubility obtained in this study are presented in Table 1. The variance analysis showed that the addition of modied starch had a signicant eect (p<5%) on the solubility of the edible lm. There was a decrease in the solubility with increas- ing modied starch. This result is in line with the decreasing in WVTR and the missing in functional groups detected by FTIR for hydrogen bonding and bound water. Similar results had been reported that decreasing of both WVTR and solubility occur simultaneously (Pérez-Vergara et al., 2020). 4. CONCLUSION The concentration of modied starch has a signicant eect on the compressive strength, thickness, transparency, and sol- ubility of edible lms. Although statistically insignicant, the increase in modied starch concentration tends to decrease WVTR of the lm. The best lm produced with 20% modi- ed cassava starch, containing 3.2 g native starch, 0.8 g modi- ed starch, 3 g glycerol, and 143 g distilled water, has 21.00 g/m2.hour WVTR, 89.45 N/m2 compressive strength, 0.22 mm thickness, 6.484%/mm transparency, and 52.19% solubil- ity. 5. ACKNOWLEDGMENT The authors are grateful to the Faculty of Agriculture, Univer- sity of Jambi for the research grant through the 2021 PNBP scheme and Center of Excellent on Bio-Geo Material and En- ergyUniversityof Jambi for facilitating the research equipment used in the research. REFERENCES Agi, A., R. Junin, A. Gbadamosi, A. Abbas, N. B. Azli, and J. Oseh (2019). Inuence of Nanoprecipitation on Crys- talline Starch Nanoparticle Formed by Ultrasonic Assisted Weak-Acid Hydrolysis of Cassava Starch and the Rheol- © 2023 The Authors. Page 36 of 38 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 ogy of Their Solutions. Chemical Engineering and Processing- Process Intensication, 142; 107556 Alves, J., K. Dos Reis, E. Menezes, F. Pereira, and J. Pereira (2015). Eect of Cellulose Nanocrystals and Gelatin in Corn Starch Plasticized Films. Carbohydrate Polymers, 115; 215– 222 Chin, S. F., S. C. Pang, and S. H. Tay (2011). Size Controlled Synthesis of Starch Nanoparticles by a Simple Nanoprecipi- tation Method. Carbohydrate Polymers, 86(4); 1817–1819 Farrag, Y., S. Malmir, B. Montero, M. Rico, S. Rodríguez- Llamazares, L. Barral, and R. Bouza (2018). Starch Edible Films Loaded with Donut-Shaped Starch Microparticles. LWT, 98; 62–68 González, K., A. Retegi, A. González, A. Eceiza, and N. Gabilondo (2015). Starch and Cellulose Nanocrystals Together Into Thermoplastic Starch Bionanocomposites. Carbohydrate Polymers, 117; 83–90 Gujral, H., A. Sinhmar, M. Nehra, V. Nain, R. Thory, A. K. Pathera, and P. Chavan (2021). Synthesis, Characterization, and Utilization of Potato Starch Nanoparticles as a Filler in Nanocomposite Films. International Journal of Biological Macromolecules, 186; 155–162 Hakke, V. S., V. K. Landge, S. H. Sonawane, G. U. B. Babu, M. Ashokkumar, and E. M. Flores (2022). The Physical, Me- chanical, Thermal and BarrierProperties of Starch Nanopar- ticle (SNP)/Polyurethane (PU) Nanocomposite Films Syn- thesised by an Ultrasound-Assisted Process. Ultrasonics Sono- chemistry, 88; 106069 Huntrakul, K., R. Yoksan, A. Sane, and N. Harnkarnsujarit (2020). Eects of Pea Protein on Properties of Cassava Starch Edible Films Produced by Blown-Film Extrusion for Oil Packaging. Food Packaging and Shelf Life, 24; 100480 Le Corre, D. and H. Angellier-Coussy (2014). Preparation and Application of Starch Nanoparticles for Nanocomposites: A Review. Reactive and Functional Polymers, 85; 97–120 LeCorre, D., J. Bras, and A. Dufresne (2011). Inuence of Botanic Origin and Amylose Content on the Morphology of Starch Nanocrystals. Journal of Nanoparticle Research, 13(12); 7193–7208 Mantovan, J., G. T. Bersaneti, P. C. Faria-Tischer, M. A. P. C. Celligoi, and S. Mali (2018). Use of Microbial Levan in Edible Films Based on Cassava Starch. Food Packaging and Shelf Life, 18; 31–36 Nadia, L., M. A. Wirakartakusumah, N. Andarwulan, E. H. Purnomo, H. Koaze, T. Noda, et al. (2014). Characteriza- tion of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia. In- ternational Journal of Chemical Engineering and Applications, 5(6); 489–496 Orsuwan, A. and R. Sothornvit (2017). Development and Characterization of Banana Flour Film Incorporated with Montmorillonite and Banana Starch Nanoparticles. Carbo- hydrate Polymers, 174; 235–242 Pérez-Vergara, L. D., M. T. Cifuentes, A. P. Franco, C. E. Pérez-Cervera, and R. D. Andrade-Pizarro (2020). De- velopment and Characterization of Edible Films Based on Native Cassava Starch, Beeswax, and Propolis. NFS Journal, 21; 39–49 Piñeros-Hernandez, D., C. Medina-Jaramillo, A. López- Córdoba, and S. Goyanes (2017). Edible Cassava Starch Films Carrying Rosemary Antioxidant Extracts for Poten- tial Use as Active Food Packaging. Food Hydrocolloids, 63; 488–495 Qin, Y., C. Liu, S. Jiang, L. Xiong, and Q. Sun (2016). Char- acterization of Starch Nanoparticles Prepared by Nanopre- cipitation: Inuence of Amylose Content and Starch Type. Industrial Crops and Products, 87; 182–190 Roy, K., R. Thory, A. Sinhmar, A. K. Pathera, and V. Nain (2020). Development and Characterization of Nano Starch- Based Composite Films from Mung Bean (Vigna radiata). International Journal of Biological Macromolecules, 144; 242– 251 Saari, H., C. Fuentes, M. Sjöö, M. Rayner, and M. Wahlgren (2017). Production of Starch Nanoparticles by Dissolution and Non-Solvent Precipitation for Use in Food-Grade Pick- ering Emulsions. Carbohydrate Polymers, 157; 558–566 Silva, O.A., M.G.Pella, M.G.Pella, J.Caetano, M.R.Simões, P. R. Bittencourt, and D. C. Dragunski (2019). Synthesis and Characterization of a Low Solubility Edible Film Based on Native Cassava Starch. International Journal of Biological Macromolecules, 128; 290–296 Totosaus, A., I.A.Godoy, andT.J.Ariza-Ortega(2020). Struc- tural and Mechanical Properties of Edible Films from Com- posite Mixtures of Starch, Dextrin and Dierent Types of Chemically Modied Starch. International Journal of Polymer Analysis and Characterization, 25(7); 517–528 Ulyarti, U., L. Lisani, S. Surhaini, P. Lumbanraja, B. Satrio, S. Supriyadi, and N. Nazarudin (2022). The Application of Gelatinisation Techniques in Modication of Cassava and Yam Starches Using Precipitation Method. Journal of Food Science and Technology, 59(3); 1230–1238 Ulyarti, U., N. Nazarudin, R. Ramadon, and P. Lumbanraja (2020). Cassava Starch Edible Film with Addition of Gelatin or Modied Cassava Starch. In IOP Conference Series: Earth andEnvironmentalScience, volume 515. IOPPublishing, page 012030 Wang, S., J. Yu, J. Yu, and H. Liu (2008). Granule Structure of C-Type Chinese Yam (Dioscorea opposita Thunb var. Zhong- bowen) Starch by Acid Hydrolysis. Food Hydrocolloids, 22(4); 538–542 Wolf, C., H. Angellier-Coussy, N. Gontard, F. Doghieri, and V. Guillard (2018). How the Shape of Fillers Aects the Bar- rier Properties of Polymer/Non-Porous Particles Nanocom- posites: A Review. Journal of Membrane Science, 556; 393– 418 Zhang, S. and H. Zhao (2017). Preparation and Properties of Zein–Rutin Composite Nanoparticle/Corn Starch Films. Carbohydrate Polymers, 169; 385–392 Zhou, Y., X. Wu, J. Chen, and J. He (2021). Eects of Cinna- mon Essential Oil on the Physical, Mechanical, Structural © 2023 The Authors. Page 37 of 38 Nazarudin et. al. Science and Technology Indonesia, 8 (2023) 32-37 and Thermal Properties of Cassava Starch-Based Edible Films. International Journal of Biological Macromolecules, 184; 574–583 © 2023 The Authors. Page 38 of 38 INTRODUCTION EXPERIMENTAL SECTION Materials Cassava Starch Extraction Preparation of Modified Cassava Starch Preparation of Modified Cassava Starch Composite Film Starch Granule Morphology and Edible Film Particle Size Distribution Water Vapor Transmission Rate/WVTR Compressive Strength 9 Film Thickness Transparency 20 Solubility Statistical Analysis RESULT AND DISCUSSION Native and Modified Cassava Starch Edible Film Morphology FTIR Spectra The Characteristics of the Edible Film with the Addition of Modified Starch CONCLUSION ACKNOWLEDGMENT