ACETYLATION OPTIMIZATION OF SAGO (METROXYLON SAGU ROTT) STARCH FOR EDIBLE FILM PRODUCTION

Optimization of sago starch acetylation on tensile strength and contact angle of the edible film was investigated using response surface methodology. The operating conditions were the concentrations of acetic acid anhydride, reaction time and pH. The only concentration of acetic acid anhydride and pH value had a significant effect on tensile strength and contact angle. Both acid concentration and pH value had a negative effect on tensile strength, however, had a positive effect on contact angle. The optimum condition of acetylation for tensile strength and contact angle of edible film sago starch acetate was 44% acetic acid anhydride concentration at pH 8.24 and reaction time of 60 minutes. This combination yields 2.80 MPa tensile strength and contact angle 42.18o of edible film sago starch acetate.