Characterization of Composite Films from Taro Starch Modified with the Addition of Duck Bone Gelatin

Abstract

In this study, composite films were prepared from modified taro starch with the addition of duck bone gelatin using varying percentages (0%, 5%, 15%, 25%, 35% of the total solids weight) by solution casting method. The mixing of duck bone gelatin on taro starch films was studied as a new approach for composite films from natural materials that are environmentally friendly and have good physical properties. This study aimed to obtain information on the effect of the percentage variation of duck bone gelatin on the composite film on the density, transparency, crystallinity and thermal properties. The results of revealed that the addition of duck bone gelatin concentration had no significant effect (p>0.05) on the density of the composite films, but had a significant effect (p<0.05) on the transparency and termal properties. Crystallinity analysis using X-ray diffraction (XRD) technique showed that the composite films product has a semicrystalline structure with low crystallinity. DSC scan showed that the composite film with the addition of 5% duck bone gelatin gave high thermal stability values ​​with melting temperature (Tm) 181.86°C and melting enthalpy (ΔHm) 252.73 J/g. The TGA results confirmed that the thermal stability of the composite film at the concentration of 5% duck bone gelatin had a weight loss of 37.48 % in the temperature range (296.74-500°C).