Utilization of Local Wisdom of Antanan (Centella Asiatica) and Badotan (Ageratum Conyzoides L.) Plants for Anti-bacterial Edible Film of Pumpkin Seeds

Abstract

Edible film is a thin layer made from consumable materials, formed on top of or placed between food components, functioning as a barrier to mass transfer such as moisture, oxygen, and solutes. It is made from edible biopolymers and food-grade additives. The development of edible film packaging in this study was carried out by utilizing pumpkin skin and seeds that have not been adequately used and by exploring the addition of natural antimicrobial compounds, namely antanan and badotan, to enhance the inhibitory effect of edible films made from pumpkin seeds that meet food standards.In this study, the extraction of yellow pumpkin seeds, antanan, and badotan was performed, followed by organoleptic and phytochemical tests. An edible film formulation was made from yellow pumpkin seeds, varied with antanan and badotan, and tested for moisture content, solubility, pH, and antibacterial properties. The characteristic test results showed that the badotan leaf simplicia was dark green, with a bitter taste and an astringent aromatic odor typical of badotan. The extract was blackish-green in color, with an aromatic odor typical of badotan, and a very bitter taste. Antanan leaf simplicia had a typical aromatic odor, an astringent taste, and was solid green in color. The antanan leaf extract had a typical antanan odor, a very bitter taste, and was thick green in color. Pumpkin seed simplicia had a typical pumpkin smell, an astringent taste, and was thick green in color. The pumpkin seed extract had a smell of ethanol solvent, a bitter taste, and was brownish-green and in the form of a thick liquid. The potential bioactive compounds in badotan leaves included alkaloids, steroids, phenolics, and saponins. Antanan leaves and pumpkin seeds contained flavonoids, alkaloids, steroids, phenolics, and saponins. The results showed that the edible film formulation of pumpkin seeds combined with badotan and antanan (1:2) appeared tighter and smoother and did not break. The formulation of pumpkin seeds and badotan (1:2) had a moisture content of 0.0380%, a solubility content of 0.2075%, and a pH of 5.8. The pumpkin seed and antanan (1:2) formulation had a moisture content of 0.0732%, a solubility content of 5.7269%, and a pH of 5.8. The edible film antibacterial activity test against Staphylococcus aureus used the disc diffusion method and obtained an inhibition zone of 1.8 mm for pumpkin seed edible film, 12.4 mm for pumpkin seed (1:2) edible film, and 17.6 mm for pumpkin seed (1:2) edible film.