Antibacterial and Antioxidant of Uwi (Dioscorea Alata L) Starch Edible Film Incorporated with Ginger Essential Oil
| Main Authors: | Miksusanti, Miksusanti, Herlina, Herlina, K. I Masril, K. I Masril |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
IACSIT PRESS
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/6223/1/230%2DS10007.pdf http://eprints.unsri.ac.id/6223/ |
Daftar Isi:
- —It has been done the testing of antibacterial and antioxidant activity of edible film which incorporated with ginger essential oil. Antibacterial activity testing has been done by disk method. An Antioxidant activity test has performed with a spectrophotometric method using DPPH as a radical source. The result of the research showed that ginger essential oil has antibacterial activity against Escherichia coli. The best antibacterial activity of edible film was at 3% essential oil with inhibitor zone 0.5 cm. The best antioxidant occurs in 3% essential oil with 31.50 percent reduction of DPPH. An Edible films containing 3% essential oil has the tensile strength is 24.96 kPa and elongation percent is 20% and 0.3 mm of film thickness. The edible film can produce antibacterial and antioxidant properties of the optimum by the addition of 3% essential oi