Garlic essential oil as an edible film antibacterial agent derived from Nagara sweet potato starch applied for packaging of Indonesian Traditional Food - Dodol

Abstract

Edible film as food packaging is an alternative solution to maintain Dodol quality and prevent to decay during storage. Commonly, edible films were prepared from starch-based materials. Nevertheless, the edible film which only made from starch has a limitation due does not provided antibacterial properties. Therefore, this study aims to synthesis and characterize of edible film from Nagara sweet potato with addition of garlic essential oil which applicated for Kandangan Dodol packaging. Synthesis of edible film was carried by prepared starch derived Nagara sweet potato by extraction. Garlic essential oil was added with various concentrations (0%, 0.25%, 0.5%, 0.75% v/v total). Furthermore, the edible film was characterized to determine the effect of the concentration of garlic essential oil extract on thickness, water absorption, air solubility, and mechanical properties of the edible film, as well as the application of edible film on Kandangan Dodol to determine the stored life time. Edible film with the addition of 0.75% garlic essential oil has a thickness of 0.1 mm with resistance and solubility to water of 50.53% and 39.46%., respectively. The presence of garlic essential oil in edible film has an important role to maintain the quality of Kandangan Dodol on antibacterial activity.