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All Journal Analit: Analytical And Environmental Chemistry
Zainal, Arzeti
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Chemistry Energy Environmental Science

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SYNTHESIS AND CHARACTERIZATION OF FILM LABELS USING ANTHOCYANIN FROM PURPLE SWEET POTATO SKIN (Ipomea Batatas L.) AS A QUALITY INDICATOR OF CHICKEN MEAT IN SMART PACKAGING Zainal, Arzeti; Eka Pratiwi, Diana Eka Pratiwi; Hasri, Hasri
Analit : Analytical and Environmental Chemistry Vol. 10, No. 01 April (2025) Analit : Analytical and Environmental Chemistry
Publisher : Jurusan Kimia FMIPA Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/analit.v10i01.225

Abstract

The demand for smart packaging that provides real-time information on food freshness and safety continues to rise with growing consumer awareness of product quality. This study aimed to synthesize and characterize anthocyanin-based film labels from purple sweet potato peel (Ipomoea batatas L.) as freshness indicators for chicken meat. Anthocyanins were extracted via maceration using 96% ethanol acidified with 1% HCl and tested for color stability at pH 2–11. Films with 0%, 3%, 5%, and 7% anthocyanin concentrations were prepared. The films showed color changes from purple (pH 5.8) to greenish yellow (pH 8.7) with increasing meat pH, indicating spoilage. Physical tests revealed a water vapor transmission rate of 4.40 g/h·m², thickness of 0.08 mm, solubility of 40%, and biodegradability of 100%. FTIR analysis confirmed characteristic anthocyanin functional groups (O–H, C–H, C=C, aromatic C–H). Overall, the film shows potential as a natural and eco-friendly indicator for smart packaging to monitor chicken meat freshness.
Co-Authors Eka Pratiwi, Diana Eka Pratiwi Hasri Hasri