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The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

Transparency and thickness of jackfruit and durian seed starch

edible film

M Wahidin1, A Srimarlita1, I Sulaiman1,2 and E Indarti1,2*

1
Magister of Agricultural Industrial Technology Division, Faculty of Agriculture,
Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
2
Agricultural Product Technology Department, Faculty of Agriculture, Universitas
Syiah Kuala, Banda Aceh 23111, Indonesia

*E-mail: [email protected]

Abstract. Edible films are plastics that can be degraded by microorganismnisms and are made
from renewable materials. The purpose of this study was to determine the characteristics of
jackfruit and durian seed starches, improve the physical and mechanical properties of edible film
from starch to characteristics physical properties edible film. The concentration of jackfruit and
durian seed starches are 3%, 4%, and 5% with an addition of glycerol as a plasticizer. The durian
seed starch edible films were 0.032–0.041 mm thinner than the edible film from jackfruit seed
starch (0.035–0.043 mm) and the thickness increased as the starch concentration in the film
making solution increased. At the same concentration level, jjackfruit seed starch resulted in a
thicker film compared to film from the durian seed starch. Transparency of film was detected
using UV-VIS and showed that the transparency of film decreased when the concentration of
starch increased. Durian seed starch edible film showed that jackfruit seed starch edible film has
a higher transmittance value compared to durian seed starch film. All films show a very low
transmittance (below 23% at 550 nm); this opaque film can be applied for uses in food packaging
for which transparency is not required.

1. Introduction
Edible film is applied for various uses in food packaging, including extending the shelf life of the food
product and reducing plastic waste, as the edible film can be consumed with the food. Currently, both
edible film and coating have become attractive due to the reduced use of synthetic film and
environmental impact. However, the safety of edible film being consumed with the product is the most
important [1]. Recently, research has reported the development of edible film that can replace the
primary packaging material that is usually made from petroleum-based plastics. Therefore, various
efforts were made by the researchers to produce plastics that are able to maintain foodstuffs safely and
that are environmentally friendly: for example, edible film.
Edible film is a continuous, thin layer made of edible material, placed between food components or
which serves as a barrier to mass transfer (for example moisture, oxygen, lipids and solutes), and acts
as a carrier of food ingredients [2]. Various raw materials used in edible film include natural polymer
materials such as starch, gelatin, chitosan, and protein [3]. Among these polymers, starch is a suitable
material for large-scale production as a coating because of its abundance, low cost, non-toxicity,

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The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

biodegradability, biocompatibility, film-forming capacity, and environmentally friendliness. Some

researchers have produced edible film from casava starch [4], potato starch [5], sweet potato starch and
lemon waste pectin [6], modified corn starch [7], zein and corn-wheat starch [8]. Pellá et al., [9] made
edible film from natural cassava starch, casein, and gelatine, and using sorbitol as the plasticizer,
resulted the film thickness about 0.77–0.91 mm.
Saleh et al., [10] found that the edible films produced from cassava starch and used as food packaging
with 3.5% cassava starch and 1.75 ml glycerol exhibits a thickness of 0.245 mm. Meanwhile, edible
film from sweet potato starch and glycerol show the best combination was of sweet potato starch 3%
w/v and glycerol 15% w/w and produced a film thickness of 0.041 mm [11]. Daza et al., [12] reported
when using ulluco starch edible films, at 2.5% ulluco starch concentration, it results in edible films with
an opacity of 0.60%, and a thickness of about 0.14 mm [12]. Kusumawati and Putri [13] who conducted
characterization of starch-based edible films, the best treatment they performed was at 3% corn starch
concentration incorporated with 7% ginger extract resulting in 0.17 mm thickness of the edible film.
Warkoyo et al., [14] also reported that edible film from taro tubers with a concentration of 2% and 0.3%
potassium sorbate resulting in thickness 0.065–0.081 mm and transparency from 0.719 to 1.063.
Other possible starch sources that are still rarely used are jackfruit and durian seeds. It has been
reported, that jackfruit seeds have high starch content, reaching 40–50% [15]; durian seeds have a high
enough starch content, around 42.1% [16]. Therefore, in this study, we used jackfruit and durian seeds
as a starch source. The aim of this study was to produce edible film from jackfruit and durian seed starch
with three different levels of concentration of starch in water, and to analyze the thickness and
transparency of edible film.

2. Materials and methods

2.1 Material
Jackfruit seeds and durian seeds were obtained from the local market (Aceh Besar). Glycerol and CaCl2,
used in analysis, were purchased from Merck. The distilled water for the film solution was supplied by
the food and agricultural product analysis laboratory, Dept. of Agricultural Product Technology,
Universitas Syiah Kuala.

2.2 Preparation of starch

The starch was prepared according to Valcárcel-Yamani et al., [17] with several modifications. Both
jackfruit and durian seeds were sorted and washed with water to remove the impurities. The skin off
washed seed cut into cubes (approximately 3 mm) and were blended with distilled water (ratio 1:2)
(w/v). Using a food blender (Miyako Blender-BL101PL) for 1 minute. The resultant slurry then screens
with pore clothes, formed the filtrate and cake that was then split for other purposes. The filtrate was
left to settle for 24 hours, and the suspended starch layer separated from the supernatant. The moist
starch was dried using an oven at 65˚C for 12 hours. The dried starch was milled and sieved with an 80-
mesh sieve, to produce powdered starch.

2.3 Jackfruit seed and durian seed starch-based films preparation

Jackfruit seed and durian seed starch films were prepared by the casting method as described by Daza
et al., [12], with some modifications. Jackfruit seed and durian seed starches were dissolved in 100 mL
of distilled water in a 250 ml beaker glass, with concentrations of 3%, 4%, and 5% (w/v). The solution
was stirred with hot plate magnetic stirrer heated at 80°C (for jackfruit seeds) and 85°C (for durian
seeds) for 5 minutes and then continuously until gelatinization occurred. The mixture was then cooled
to 50°C and glycerol was added at a fixed concentration of 3.0% (w/v). The film forming solution
obtained was then transferred to Teflon with a diameter of 15 x 20 cm2. The material was then dried at
50°C for 24 hours.

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The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

2.4 Characteristic of edible film.

The thickness of the film was measured with a micrometer Dial Thickness Gauge (Peacock, Japan). The
average thickness was calculated at 10 different test positions. The transparency of the film was detected
by using UV-Vis Spectrophotometer (Shimadzu) at wavelengths of 300–700 nm. The sample was placed
at cuvette and the transmission of spectrum passed through the film and was measured as transmittance
percentage (%). The appearance of the edible film was observed using background image and was
evaluated using camera (Fujifilm X-A3).

3. Results and discussion

3.1 Edible film thickness
Edible film thickness of jackfruit seed starch and durian seed starch was 0.035–0.041 mm thick. Figure
1 showed the thickness of edible film increased with the increase of starch concentration. Edible film
made from jackfruit seed starch was slightly thicker than edible film made from durian seed starch at
the same concentration level. This is due to the higher density and molecular weight of jackfruit seed
starch in comparison to durian seed starch. On the other hand, an increase in thickness is obtained when
the starch concentration loading is increased. This is presumably due to an increase of the viscosity of
the film-forming solution produced before the casting process. The film containing a high starch
concentration encourages more polymerization to occur in both the amylose and amylopectin interaction
during gelatinization, resulting in the thicker film.
Other research noticed that thicker films were obtained by higher amounts of casava starch, while
higher polymer amounts led to less thick films, when film was made from natural cassava starch, casein,
and gelatine, and using sorbitol as the plasticizer [9]. Petersson and Stading [18], who made edible film
from potato starch and monoglyceride reported that the thickness of the edible film was influenced by
solid concentration in the solution, casting area, and volume of the film forming solution. However, in
this study, the volume and area of the casting plate were the same size for each treatment. So, it is
confirmed that this factor did not affect film thickness.

Table 1. Edible film thickness forms jackfruit seed starch and durian seed starch.

Concentration Thickness of starch edible film (mm)

Jackfruit seed (N) Durian seed (D)
3% 0.035 ± 0.0015 0.032 ± 0.0020
4% 0.038 ± 0.0030 0.038 ± 0.0035
5% 0.043 ± 0.0015 0.041 ± 0.0020

3.2 Transparency
Transparency of film was analyzed using UV-Vis to determine the transmittance at a certain wavelength
passed through the edible film. Based on the standard (ASTM-D1746-03, 2003), the transparency of
edible film is defined as visible light transmission over a short distance of 540–560 nm [19]. Testing of
film transparency using light was carried out to determine the transmittance value passed through the
edible film with starch concentrations of 3%, 4% and 5%.
Edible film testing (Figure 1) shows that the highest transmittance value was obtained in edible film
with 3% jackfruit seed starch concentration at each wavelength (300–700 nm). The higher concentration
of starch in edible film showed the lower transmission value. At a wavelength of 550 nm, the 3%
concentration of jackfruit seed starch edible film obtained a transmittance value of 22.4% and tended to
decrease at concentrations of 4% and 5% with transmittance values at 18.3% and 19.1%, respectively.
Compared to jackfruit seed starch film, durian seed starch film has a lower transmittance for all starch
concentrations, at 550 nm, it is about 6.5–16.1%. Even though the same starch concentration level
resulted in the same thickness, the transmittance value for all durian seed starch films were lower than
jackfruit seed starch films. This is due to the different size of granule starch, amylopectin, and amylose
percentage of each starch.

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The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

However, this condition confirmed that the transmittance value of the film is not influenced by the
thickness of the film, but is more influenced by the refractive index of the constituent materials [20].
Film transparency is important in food products because it will affect light sensitive food products [21].
However, transparent film remains a priority, because we can see the products in the packaging clearer
and their appearance can be more attractive. In this study, the transmission value for edible film at a
wavelength of 450 nm, with a starch concentration of 3% to 5% has a transmittance value <18.3%,
which means that it is capable of absorbing UV rays up to 82%. These characteristics are suitable for
packaging food that is sensitive to UV light, such as fruit and vegetables.
Transmitance(

Wave length (nm)

Figure 1. Results of testing the transparency of edible film of jackfruit seed starch
(N) and durian seed starch (D).

The film transparency test can also be analyzed visually, by appearing the clear objects behind the
film. The visual appearance of edible film can be seen in Figure 2. Compared to the others, jackfruit
edible film with 3% starch concentration shows the clearest image behind the film. At the same starch
concentration, jackfruit seed starch film exhibits a clearer object compared to durian seed starch film.
The visual appearance of the films had a linear relation with transparency value, whereas the higher
transmittance value showed the clearer object behind the film.

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The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

a b

c d

e f

Figure 2. Film made of jackfruit seed starch at concentration (a) 3%, (c) 4%,
(e) 5% and durian seed starch at (b) 3%, (d) 4%, (f) 5% concentrations.

4. Conclusion
The thickness of durian seed starch edible films was about 0.032–0.041 mm slightly thinner than edible
film from jackfruit seed starch edible film (0.035–0.043 mm). The increase of starch concentration was
the cause of the increase in thickness of the film. Transparency testing using UV-Vis, at a wavelength
of 550 nm showed a decreased transmission value as the concentration of starch increased. The
transmittance has no relation to the thickness of film. Durian seed starch edible film showed lower
transmittance for all concentrations of starch, compared to the jackfruit seed starch edible film. Since
all films show a very low transmittance (below 23% at 550 nm), this opaque film can be used for food
that is not required to be transparent.

5
The 2nd International Conference on Agriculture and Bio-industry IOP Publishing
IOP Conf. Series: Earth and Environmental Science 667 (2021) 012030 doi:10.1088/1755-1315/667/1/012030

Acknowledgment
The authors would like to express their gratitude to Universitas Syiah Kuala for the financial support for
this research under Universitas Syiah Kuala Research Grant (Lektor Kepala skim) contract No:
286/UN11.2.1/PT.01.03/PNBP/2020.

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