Abstract
Edible coating is a technique for food preservation that improves product quality. This research was conducted to introduce innovative edible coating packaging that is environmentally friendly and safe in food products with the aim to extend shelf life and the ability to prevent microbial growth. Edible coating was made from taro starch, CMC, glycerine, stearic acid, and dragon fruit peel extract, then pH analysis and antibacterial activity test against Staphylococcus aureus were carried out. It is known that the characteristic of the edible coating produce with the best pH value and antibacterial activity against Staphylococcus aureus were of obtained in 1.0 % concentration namely 5.197 and 1.685 mm, respectively. The average inhibition zone formed by dragon fruit peel extract has a weak inhibitory power against Staphylococcus aureus bacteria.
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