Optimization of the drying process of edible film-based cassava starch using response surface methodology

Most food packaging consists of plastic which is difficult to degrade. One strategy for addressing this issue is the development of biodegradable polymers from cassava starch, a known of raw material easily produced at low cost and biologically to degrade, hence becoming a low-cost for edible film production. The edible film was prepared by gelatinization method using cassava starch and glycerol as plasticizers. The study was subjected to determine the optimum drying process for cassava starch-based edible film based on the drying condition process with two independent variables: drying temperature (40, 50, and 60°C) and drying time (4, 5, and 6 h) on the mechanical properties. The response surface methodology approach with a central composite design was used for optimization. The experimental data for the optimum drying condition were analyzed to obtain the optimized variables using plots and contours. The optimized edible film occurred at a drying temperature of 63.28 °C and drying time of 3.58 h resulting in a tensile strength of 6640.24 Pa, elongation at break of 1.051%, and water solubility of 55.575%. The study concluded that the optimized drying condition process significantly affected the tensile strength, elongation at break, and water solubility.