text: CHARACTERISTICS OF THICKNESS AND PERMEABILITY OF WATER VAPOUR ON EDIBLE FILM MADE FROM BANANA PEELS KEPOK PECTIN WITH THE ADDITION OF SORBITOL – ICONS
  Aufa Salsabila1, Winda Tona Revilia2, Rukayah3, M. Hasan Anwar4 FPMIPATI, Biology Education, Universitas PGRI Semarang1,2,4 3Primary School Teacher Education, Faculty of Education, Universitas PGRI Semarang aufabila19@gmail.com1
  Development in the manufacture of protective packaging for biodegradable food packaging such as edible film is one solution to solve environmental problems. One of the edible film raw material is banana peel pectin which has good gel properties so it can be used for making edible film. The addition of sorbitol plasticizer is used to improve the edible film characteristics. The purpose of this research is to find out the most appropriate concentration of sorbitol to get characteristic of thickness and permeability of water vapor in edible film based on banana kepok peel pectin. The method used was Completely Randomized Design with three treatments and three replications with 5%, 10%, and 15% sorbitol addition. The resulting edible film thickness values were 0.02167 mm, 0.02733 mm, and 0.03067 mm, respectively. The permeability value of water vapor on the edible film produced is 0.085 g.mm/jam.m2, 0.1 g.mm/jam.m2, 0.143 g.mm/jam.m2