Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

The main ingredients for forming edible films are biopolymers such as carbohydrates, proteins, and lipids. Tubers that have great potential to be developed as raw material for the edible film is lesser yam (Dioscorea esculenta L. Burkill). Lesser yams have the highest yield of starch (24.28 %) and starch flour (21.4 %) ( Jimenez et al., 2010).The starch gel is brittle and easily syneresis when Abstract | Biodegradable food packaging is important to be expanded to reduce the increasing waste in the world. An edible film based on lesser yam (Dioscorea esculenta L. Burkill) has the potential to be innovated and expanded, which contained starch yield up to 21.4 %. Several starch properties obstruct edible film characteristics. It cannot tolerate acid and high temperature, which produces suspension with inconsistently gel-forming, syneresis probability of starch gel is high, limited solubility in water. Therefore, starch modification by crosslinking agent addition should be developed. The purpose of this research was to determine the effect of glycerol (C 3 H 8 O 3 ) and Sodium Tripolyphosphate (STPP) -Na 5 P 3 O 10 concentrations on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial was applied with three replications. The 1 st factor was glycerol concentration (17.5, 22.5 and 27.5) % v/w and the 2 nd factor was STPP concentration (0.1, 0.2 and 0.3) % w/v. The results indicated a significant interaction between the addition of glycerol and STPP to pH (8.12 to 8.83), thickness (0.11 mm to 0.20 mm), solubility (36.31 % to 64.44 %), tensile strength (1.20 MPa to 1.91 MPa), transparency (2.88 A 546 mm -1 to 3.83 A 546 mm -1 ), and WVTR (13.27 g -1 m -2 24 h -1 to 21.23 g -1 m -2 24 h -1 ). According to Japanese Industrial Standard JIS Z 1707JIS Z (1975, the parameters that meet the standard was the thickness, tensile strength, and elongation.