Sabtu, 08 Mei 2021 - 22:09:39 WIB
Aktivitas Antimikrobia Edible Film Pati Kimpul (Xanthosma sagittifolium) Dengan Variasi Jenis Dan Konsentrasi Ekstrak Jahe (Zingiber officinale)
disusun oleh : MERKURIA KARYANTINA
Kategori: Jurnal Nasional Terakreditasi - Dibaca: 2 kali
Unduh Dokumen
Abstrak :
Edible film is a thin layer that has a function to coat or wrap food. Edible film must be safe because it is become a part of a food sometimes. Blue taro has a potent to be good material to construct
edible film because of its high amylose content. Beside its protecting effect, edible film could extend the shelf life of food product. One that have to be consider was its antimicrobial activity. This study aims to
determine the ability of ginger extract to inhibit microbial growth in blue taro starch edible film and to determine the characteristics of blue taro starch edible film with the addition of ginger extract. This
research was conducted using Factorial Completely Randomized Design (CRD). The first factor was the concentration of ginger extract (10, 15, and 20%) while the second factor was the type of ginger
(“Gajah”, “Emprit”, and Red). Based on the antimicrobial test, the best resullt was edible film with 20% of red ginger extract. The edible film have 11,70% of moisture content, 0.09 mm of thickness, tensile
strength 1 MPa, inhibition zone against Eschericia coli was 1.1 cm, inhibition zone against Staphylococcus aureus was 1.6 cm