Abstract
Background: The development in various industrial sectors in Indonesia is not far from the development of advanced materials in food packaging applications. In terms of material, 44% of the circulating packaging is in flexible form, 14% is rigid plastic packaging, and 28% is paperboard packaging. The food in packaging has expired or has decayed before expiration date due to contact with other compounds. Currently, a system has been developed forthe development of materials for food packaging so as to increase the safetyand shelf life of food ingredients which is commonly referred to as intelligentand active packaging. Method: This active and intelligent packaging system will utilize biopolymer compounds combined withdyes in pH-sensitive edible film preparations so they are be able to show color changes when there is a change in pH. The author uses the method of studying literature in national and international journals whose validity is verified to examine the use of chitosan biopolymer from shrimp shells with the addition of anthocyanin compounds from Rosella flowers as colorindicators and lemongrass as an antioxidant that will extend the shelf life of food. Result: Based on the results the authors can conclude that this active and intelligent packaging innovation has goodpotential as an indicator to determine freshness and prolong shelf life of fresh food products. The incorporation of Rosella flower extract in the film can increase the value of light transmission, opacity, water content, and sensitivity to pH. Meanwhile, the incorporation of essential oils significantlyincreases the elongation and opacity values and produces a smoother film surface. The hydrophobic nature of essential oils can reduce value of water content in the film. Conclusion: Authors hope that the Intelligent Packaging based on chitosan and anthocyanin from Rosella flower extract with the addition of essential oils can be applied further. Keyword: anthocyanin, chitosan, essential oil, intelligent packaging, rosella
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