Anti-fungal of edible film from cassava starch added with cinnamon and its physicochemical characteristics as environmentally friendly coffee packaging

Abstract

Abstract Hydrocolloids, lipids, and other naturally digestible components are used to make edible film, a type of environmentally friendly packaging. Cassava starch is a form of hydrocolloid that is used as the major component to create edible films. Dry items like coffee grounds enable fungus growth, lowering the quality of the coffee. This study will examine the impact of cinnamon powder addition on edible film properties such as antifungals, physicochemicals, and sensory characteristics. This study had a random design with two replications. The collected data were examined using a one-way ANOVA test, followed by Duncan’s test. The results demonstrated that the diameter of the clear zone increased with increasing cinnamon powder concentration, indicating that the edible film’s capacity to block fungal growth was also increasing. With the addition of cinnamon powder, the physicochemical properties of the edible film were considerably changed. The sensory test revealed that the addition of cinnamon powder significantly changed the aroma but not the taste and color.