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All Journal Jurnal Sains dan Teknologi Pangan Journal of Tropical Food and Agroindustrial Technology
Kusuma, Azahra Wibi
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Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK FISIK DAN ANTIMIKROBA EDIBLE FILM DARI PATI TALAS BENENG, KITOSAN DAN MINYAK ATSIRI JAHE MERAH Kusuma, Azahra Wibi; Yuniarti, Rahma; Nabila, Firyal Giani; Rahmayanti, Diana; Meindrawan, Bayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45375

Abstract

The existence of synthetic packaging that can damage the environment has encouraged various research on biodegradable edible films. Edible films can be formulated from beneng taro starch combined with chitosan and red ginger essential oil which can improve physical performance and antimicrobial capabilities. The results of this research show that the addition of ginger essential oil to beneng-chitosan taro starch-based edible film influences thickness, mechanical properties (tensile strength and elongation), water vapor transmission rate, color and antimicrobial activity. The edible film formulation of beneng taro starch, chitosan and 2% ginger essential oil is the best formulation with thickness of 0.0283 mm, elongation of 81.52 mm, water vapor transmission rate of 12.02 g/hour m2, diameter of the inhibition zone against S. aureus 1 .16 mm and E. Coli 9.50 mm. The resulting edible film has the potential to be used as antimicrobial food packaging.
Application of Edible Coating from Beneng Taro Starch, Chitosan and Ginger Essential Oil to Maintain the Quality of Mango: Aplikasi Pelapis Edibel dari Pati Talas Beneng, Kitosan dan Minyak Atsiri Jahe untuk Mempertahankan Kualitas Mangga Meindrawan, Bayu; Kusuma, Azahra Wibi; Yuniarti, Rahma; Nabila, Firyal Giani; Rahmayanti, Diana; Pamela, Vega Yoesepa
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1631

Abstract

Mango fruits are a popular Indonesian export commodity. Still, they could not penetrate several international markets because they have a short shelf life and are easily damaged, especially during transportation and distribution. Edible coating can be an alternative to extend the shelf life of mangoes. Edible coatings are formulated from beneng taro starch combined with chitosan and ginger essential oil (0; 0.5; 1 and 2% v /v). The research results showed that the edible coating formulation of beneng taro starch, chitosan, and 2% ginger essential oil was the best formulation which gave the lowest final weight loss value (10.06 %), highest hardness (33.56 N), lowest carbon dioxide production (850,5 ppm/day), lowest pH (4.2), highest total dissolved solids (82°brix) compared to other formulations. The visual appearance of mangoes with the edible coating application did not change significantly compared to mangoes without the edible coating. In conclusion, the application of beneng taro starch, chitosan, and essential oil edible coatings maintained the quality of mangoes during storage.
Co-Authors Meindrawan, Bayu Nabila, Firyal Giani Pamela, Vega Yoesepa Rahmayanti, Diana YUNIARTI, RAHMA