KARAKTERISTIK SMART EDIBLE FILM PACKAGING BERBAHAN PEKTIN, EKSTRAK BUNGA ROSELA, SORBITOL, DAN TEPUNG CANGKANG TELUR AYAM
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.03.3Keywords:
Antioksidan, Antosianin, Cangkang Telur, Rosela, Smart Edible PackagingAbstract
Smart edible film packaging merupakan penggabungan antara edible film dengan smart packaging. Penelitian ini bertujuan mengembangkan smart edible film packaging dengan bahan komposit pektin, ekstrak bunga rosela, dan cangkang telur, serta menginvestigasi sifat fisikokimia akibat perbedaan konsentrasi ekstrak dan cangkang telur. Bunga rosela diekstrak dengan menggunakan air dengan perbandingan 1:30 dan 1: 15, sementara air saja digunakan sebagai kontrol. Sedangkan untuk perlakuan cangkang telur, konsentrasi yang ditambahkan sebesar 0,15% dan 0,3% (b/v). Formulasi tanpa cangkang telur (0%) digunakan sebagai kontrol. Rancangan penelitian menggunakan Rancangan Acak Kelompok dua faktor yang terdiri dari tiga perlakuan konsentrasi ekstrak dan konsentrasi cangkang telur dengan masing-masing 3 ulangan. Hasil menunjukkan bahwa ekstrak bunga rosela yang ditambahkan berpengaruh nyata terhadap kandungan antosianin (0,04-6,39 mg cy-3-glu equivalent/100 g bahan), kandungan fenol (111,60-950,71 mg GAE/100 g bahan), aktivitas antioksidan (5,13-65,31% RSA), kuat tarik (0,89-8,36 N/mm2), persen pemanjangan (0,22-48,36%), dan laju transmisi uap air (128,6873-232,3983 g/hari/m2) smart edible film packaging. Sementara, terdapat perbedaan signifikan pada kuat tarik, persen pemanjangan, dan laju transmisi uap air yang diakibatkan oleh konsentrasi cangkang telur. Hasil analisis menunjukkan nilai WVTR, kuat tarik, dan persen pemanjangan dipengaruhi oleh interaksi kedua perlakuan. Pengujian pada model daging ayam kukus yang disimpan menunjukkan bahwa terjadi perubahan warna smart edible film packaging akibat perubahan tingkat kesegaran daging ayam.
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