Optimization of Preparation Conditions for Jackfruit Seed Starch-Based Biofilms Using the Taguchi Method
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Abstract
This study aimed to enhance the tensile strength of a biofilm prepared from jackfruit seed starch by optimizing the preparation conditions using the Taguchi method. The results demonstrated that the starch and glycerol contents considerably affected the tensile strength of the biofilm. The optimal formulation was found to be 5% starch, 1% glycerol, 0.5% cooking oil, and 2% acetic acid. The biofilm exhibited a tensile strength of 1.62 ± 0.27 N/cm2. In addition, the results indicated that the biofilm prepared from jackfruit seed starch exhibited higher tensile strength than biofilms prepared from cassava starch and wheat flour. Furthermore, this study evaluated the application of the biofilm in instant noodle seasoning packaging, demonstrating its potential to replace traditional plastic packaging and thereby reduce environmental pollution. Overall, these findings validate the feasibility of biofilms derived from jackfruit seed starch and support further research in sustainable packaging solutions.
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