Development of Natural Polymer-Based Edible Films from Carrageenan and Pectin: Mechanical and Physical Properties

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia

^* Corresponding author: aji.prasetyaningrum@che.undip.ac.id

Abstract

This study aimed to evaluate the effect of pectin addition on the physical and mechanical characteristics of carrageenan-based edible films as an environmentally friendly food packaging material. Pectin addition was carried out at various concentrations of 0–7%, and characterization included tensile strength, elongation at break, thickness, water content, water solubility, film color, and surface morphology analysis using SEM. The results showed that pectin addition increased tensile strength from 24.12 MPa to 38.12 MPa and elongation at break from 59.14% to 70.79%, indicating improvements in mechanical properties and film flexibility. Film thickness, moisture content and water solubility also increased with pectin addition, indicating the hydrophilic nature of pectin in the film matrix. Color analysis showed a decrease in brightness and a slight increase in reddish and yellowish hues, but the color changes remained within acceptable limits (ΔE < 3). SEM analysis showed a denser film surface and indicated aggregation. Overall, the addition of pectin to carrageenan edible film can improve the mechanical and functional quality without films sacrificing visual appearance, thus having the potential to be a biodegradable food packaging material that supports sustainability.