Edy Subroto et al., International Journal of Emerging Trends in Engineering Research, 9(2), February 2021, 42 – 48 42 ABSTRACT The use of plastic materials as food packaging materials has caused environmental problems, namely the accumulation of plastic waste. The presence of innovation in making food packaging with organic materials in the form of edible films can minimize plastic waste because organic materials can be degraded by decomposing microbes in a relatively short time. This review examines the production and characteristics of composite edible films based on polysaccharides and proteins. Several characteristics of the material that this film must meet, such as resistance to water and evaporation, are the standards that must be met for edible films. Starch-based materials are still too brittle to be the base material for making films because the hydrophilic nature of starch makes it easy to dissolve in water. The functional properties of starch need to be improved, including mixing it with other ingredients such as proteins, plasticizers, and essential oils in formulations. The mixing of these ingredients can form a formulation that forms an edible film with characteristics suitable for various food products. Key words: Edible film, polysaccharide, starch, whey protein packaging material. 1. INTRODUCTION The overflow of food packaging, especially from plastic, has become an environmental issue that can cause various problems in the future. Therefore, it is necessary to have innovation in the selection of organic food packaging materials so that they will be more biodegradable and environmentally friendly. Organic food packaging is a package made of organic materials such as lipids, proteins, and polysaccharides, which are easier to decompose and are edible or safe for consumption [1]. This packaging is generally in the form of a film or a transparent plastic layer [2]. Edible film packaging made from organic materials must be able to protect food from environmental contamination physically, chemically, and biologically. Generally, the functions of food packaging are to prolong the shelf life of food[3]. The edible film has several criteria that must be met, including the strength of the film to withstand tension (tensile strength), film elasticity (elongation), thickness, and the ability to withstand water vapor [4]. In principle, film and coating are two different things but are often considered the same. The edible film is a layer formed from organic materials such as polysaccharides, fat, and protein, which functions to cover or wrap a food product to protect it from various contaminants. Meanwhile, the edible coating is a layer that is directly attached to the entire surface of food products, which has the same function as edible film, which protects products from contaminants [5]. Edible films are generally synthesized from polysaccharides, especially starch-based materials. However, starch-based films are known to have characteristics that are less resistant to maintaining food moisture. The lack of elasticity of the starch-based film also makes the structure easy to detach so that it is prone to tearing [6]. However, the use of polysaccharide-based films is known to have good permeability so that it can reduce gas molecules that enter or leave [7]. This has led to many studies that formulate starch with other organic materials to modify the structure of the film into a composite. One of the ingredients commonly used is protein. The starch formulation with this protein is synergistic because protein has characteristics that can form a flexible film and do not tear easily [8]. The use of protein can rectify the physical characteristics of the film. The use of proteins such as whey protein can also enhance the antimicrobial properties of the film. Whey made from milk products or their derivatives contains the enzyme lysozyme, which is often found in various animal secretion products. This lysozyme has an antimicrobial effect given to the film [9]. Fermentation treatment of whey by proteolytic microorganisms can also produce bioactive compounds in the form of lactoferricin, which increases the antimicrobial properties of the film. These bioactive compounds are the result of the breakdown of lactoferrin peptides by Candida tropicalis[10]. Starch and protein-based edible films can continue to be developed due to the abundance of starch and protein sources in nature. The use of various types of starch for the synthesis of edible films has great potential. This is because these materials available in abundance and environmentally Production and Characteristics of Composite Edible Films Based on Polysaccharides and Proteins Edy Subroto 1 , Rossi Indiarto 2 , Aldila Din Pangawikan 3 , FauziAtsaniHarits Prakoso 4 Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, UniversitasPadjadjaran, Jl.Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia. Email: 1 edy.subroto@unpad.ac.id, 2 rossi.indiarto@unpad.ac.id, 3 pangawikan@unpad.ac.id, 4 fauzi15001@mail.unpad.ac.id ISSN 2347 - 3983 Volume 9. No. 2, February 2021 International Journal of Emerging Trends in Engineering Research Available Online at http://www.warse.org/IJETER/static/pdf/file/ijeter05922021.pdf https://doi.org/10.30534/ijeter/2021/05922021