Title:Functional Characteristics Improvement of Edible Film through Addition of Gambier and Bay Leaf Extract
Volume: 17
Issue: 8
Author(s): Budi Santoso*, Reni Dwiyanti, Agus Wijaya, Gatot Priyanto, Hermanto and Friska Syaiful
Affiliation:
- Study Program of Agricultural Product Technology, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, Ogan Ilir, South Sumatera,Indonesia
Keywords:
Antioxidant activity, antibacterial activity, canna starch, bay leaf extract, gambier extract, edible film.
Abstract:
Background: In this study, the composition of the functional edible film focused on local
materials was examined. However, the production of the edible film with strong capability as an
antioxidant and antimicrobe has not been successful. Therefore, the incorporation of one or more
functional compounds such as gambier and bay leaf extract into canna starch is a possible solution.
Objective: These compounds work in synergy to improve the functional characteristics of edible
film. Furthermore, the film should have mechanical characteristics which satisfy the Japanese
Industrial Standard (JIS) (1975), i.e. strong category.
Methods: This study examined the effects of gambier and bay leaf extract addition on edible film
characteristics, by implementing a completely randomized design method. The two factors examined
were gambier (1.0, 2.0 and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0 and 6.0 percent, w/v)
addition.
Results: The parameters observed include mechanical (thickness, elongation percentage, water vapor
transmission rate) and functional characteristics (antioxidant and antibacterial activity). The results
showed that thickness, elongation percentage and water vapor transmission rate of the functional
edible film were 0.18-0.27 mm, 7.33-9.00% and 30.43-46.07 g.m-2.d-1, respectively. While antioxidant
and antibacterial activities (value of inhibition diameter) were 23.24-40.58 mg.mL-1 and 1.33-
1.83 mm, respectively.
Conclusion: The edible film produced in this study had a strong category of antioxidant activity with
a thickness that satisfied the JIS 1975 standard.
