Abstract
Dodol is one of the semi-wet products (Intermediate Moisture Foods) made from a mixture of sugar and lipid so it is easily to be oxidized and become rancid. By using edible film with antioxidant the rancidity can be reduced. Vegetable waste (eggplant peel and chinese cabbage root) were composed by bioactive compound as natural antioxidant which can be incorporated with edible film. The results showed that the addition of vegetable filtrate on edible film had a significant effects on its antioxidant activity. The antioxidant activity of BHT, eggplant peel filtrate and chinese cabbage filtrate were 12.17%, 11.72% and 8.53%, respectively. Edible film impregnated by eggplant peel filtrate was effective as natural antioxidant in dodol.
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