Abstract
Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.
Highlights
Bioactive edible film is thin layer made from biopolymer constituents such as starch, protein and lipid that has function as food product packaging and contains natural functional compound
Analysis of variance results showed that treatments of gambier filtrate and mixed separation method had significant effect on edible film thickness, whereas treatment interaction had no significant effect on edible film thickness
Analysis of variance results showed that treatments of gambier filtrate and mixed separation method had significant effect on elongation percentage of edible film, whereas interaction of both treatments had no significant effect on elongation percentage of edible film
Summary
Bioactive edible film is thin layer made from biopolymer constituents such as starch, protein and lipid that has function as food product packaging and contains natural functional compound. Researches on bioactive edible film had continously increasing, especially in term of natural functional compound used for its processing. Pranoto et al (2005) had stated that incorporation of garlic oil with magnitude of 0.4% (v/v) in formula of alginate-based edible film can inhibit bacteria of Staphylococcus aureus and Bacillus cereus. The addition of 150 mg catechin compound on Gelidium corneum (GC)-based edible film can inhibit microbia growth of Eschericha coli with magnitude of 1.93 log CFU/g and Listeria monocytogenes with magnitude of 1.44 log CFU/g on sausage (Ku et al, 2008)
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