Abstract
Active packaging can actively change the condition of the packaged food by optimizing its ability to maintain the product. Edible film is easily digested and has zero waste. Gelatin can form a flexible and strong film. The high amino acids in gelatin can increase its ability to form a gel. Tilapia skin (Oreochromis niloticus) contains high protein. It is a suitable material to be developed into edible films and active packaging by adding lemon basil leaves (Ocimum basilicum L.) as antioxidants and antimicrobials. This study aimed to determine the effect of various concentrations of basil leaf extract on the physical, mechanical, chemical, and antibacterial properties of the gelatin-based edible film of tilapia skin. The treatment used different concentrations of lemon basil leaf extract; 0.2%, 0.4%, 0.6% and 0.8%. The tests include thickness, solubility, tensile strength and elongation, moisture content, water vapor permeability (WVP), antibacterial activity, and antioxidant activity. The results showed that adding lemon basil leaf extract significantly affects the value of solubility, tensile strength, elongation, moisture content, antibacterial activity, and antioxidant activity but was not significantly different on the thickness and WVP parameters.
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