Abstract
This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.51 and 43.93%. T30P70 exhibited (p < 0.05) water solubility at 38.62%. The film was heat-sealed as a seasoning sachet and tested for solubility at 90-95 °C. The 100% tapioca starch film (T100P0) displayed rapid dissolution (4 min 50 s), indicating potential use in heat-sealed. Seasoning sachets made from T100P0 demonstrated the highest elongation at break and the lowest tensile strength. Biodegradation assessment revealed complete degradation of all four film formulations in soil at ambient temperature within 8 days. This study underscores the promising utilization of tapioca starch in eco-friendly food packaging, providing a sustainable solution to the escalating issue of plastic waste in the environment. Future investigations will concentrate on refining the film and determining its shelf-life concerning film characteristics and packaged foods.