Penggunaan edible film menggunakan ekstrak kulit jeruk dan pati biji nangka merupakan sebuah kemasan yang aman untuk dikonsumsi dengan produk pangan. Edible film tersusun atas beberapa komponen yaitu hirokoloid lipid, dan komposit. Pati biji nangka dan pektin dari kulit jeruk merupakan komponen hidrokoloid. Biji nangka mengandung banyak karbohidrat dan kulit jeruk merupakan sumber pektin.nTujuan penelitian ini adalah untuk mengetahui karakteristik fisik edible film menggunakan ekstrak kulit jeruk dan pati biji nangka. Desain penelitian menggunakan rancangan percobaan dengan metode Rancangan Acak Lengkap (RAL) dengan satu faktor (konsentrasi pektin 0%, 5%, 10%, 15% dan 20%). Tahapan penelitian ini dimulai dari pembuatan pati biji nangka, pembuatan pektin kulit jeruk, pembuatan edible film kemudian dilanjutkan pengujian sesuai dengan parameter penelitian yaitu uji ketebalan, uji kuat tarik, uji pemanjangan, uji elastisitas, uji kelarutan dalam air dan uji permeabilitas uap air. Kemudian setelah didapatkan data dianalisis menggunakan ANNOVA dan dilanjutkan dengan uji DMRT. Hasil penelitian uji ketebalan menunjukan nilai antara 0.076 mm-0.16 mm, hasil uji kuat tarik menujukan nilai antara 0.6333 Mpa- 0.9367 Mpa, hasil uji pemanjangan menunjukan nilai antara 2.91%-8.05%, hasil uji elastisitas menunjukan nilai antara 0.1020 Mpa-0.3435 Mpa, hasil uji kelarutan dalam air menunjukan nilai antara 12.3%-72.2%, dan hasil uji permeabilitas uap air menunjukan nilai antara 25.06-53.58(g/m2.jam). Kata Kunci : Edible Film, Pektin, Pati.

The use of edible film by using orange peels extract and ackfruit seeds starch is a safe package to be consumed with food product. Edible film is composed from several components which are hydrocolloid lipids and composites. Jackfruit seeds starch and pectin of orange peels are the component of hydrocolloid. Jackfruit seeds contain much carbohydrate, while, orange peels are the source of pectin. The purpose of this research is to understand the physical characteristic of edible film by using orange peels extract and jackfruit seeds starch. The research design which is used is experimental design method of Completely Random Design (Racangan Acak Lengkap) by using one factor (pectin concentrate 0%, 5%, 10%, 15%, and 20%). The research stage begin from the production of jackfruit seeds starch, the production of pectin of orange peels, the production of edible film and then continued by the experiment which is based on research parameter. They are thickness test, tensile strength, elongation test, elasticity test, water solubility test, and water vapor permeability test. Then, after getting the data, it is continued with analyzing the data by using ANNOVA and DMRT test. The following sentence is the result of the experiment. The result of thickness test shows the score between 0.076 mm-0.16 mm, the result of tensile strength shows the score between 0.6333 Mpa- 0.9367 Mpa, the result of elongation test shows the score between 2.91%-8.05%, the result of elasticity test shows the score between 0.1020 Mpa-0.3435 Mpa, the result of water solubility test shows the score between 12.3%-72.2%, and the result of water vapor permeability shows the score between 25.06-53.58(g/m 2.hour). Keywords: Edible film, pectin, starch

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