Effect of addition of white turmeric extract against antibacterial properties in edible film sweet potato starch and whey protein

Abstract

The addition of white turmeric extract as an antibacterial to edible starch-based films aims to improve the resilience of food packaged against bacteria so that the quality is more maintained. The method carried out in this study consists of three things. The first step was the preparation and characterization of orange sweet-potato starch (including starch and moisture content). The second stage is the preparation and characterization of white Tumeric extract by phytochemical tests. The third stage is the preparation and characterization of edible films (including water resistance tests, mechanical properties tests. The result of starch characterization obtained the starch content of 43.16% with a moisture content of 13.95%. The result of the characterization of edible films by adding the best white turmeric extract was 7% with the tensile strength, and combined-successful elongation values were 40.9209 ± 2.5290 MPa and 18.03%. The results of antibacterial testing on E.Coli ATCC 11229 did not produce an inhibitory zone and on S. aureus ATCC 6538 was a clear zone but could not construct that indicates the presence of very weak antibacterial potential in edible films by adding white turmeric extract.