The effect of additional orange Pangkep (Citrus maxima) peel oil on characteristics and microbial inhibition of corn flour-based edible film

Abstract

The edible film is a thin layer of hydrophilic materials made of proteins, carbohydrates, and fats that replaces plastic packaging. This study was carried out to determine the effect of adding the Pangkep orange peel (Citrus maxima) oil on edible films based on corn flour. Treatments applied in this research were concentration of corn flour (2%, 4%, and 6% (w/v)) and concentration of Pangkep orange peel (Citrus maxima) oil (1%, 1.5%, and 2% (v/v)). Measurement parameters were tensile strength, elongation, thickness, moisture content, and inhibition of Escherichia coli and Staphylococcus aureus. The results showed that the composition of Pangkep orange oil (Citrus maxima) and corn flour had a significant effect on the elongation, thickness, moisture, and inhibition of Escherichia coli and Staphylococcus aureus. The best formula treatment was obtained with a combination treatment containing 4% corn flour and 1% Pangkep orange peel oil (Citrus maxima).