KARAKTERISTIK EDIBLE FILM FUNGSIONAL DENGAN PENAMBAHAN FILTRAT GAMBIR (Uncaria gambir Roxb)
Daftar Isi:
- The objective of this research is to know the influence of the addition of the gambir filtrate (Uncaria gambir Roxb) on the physical, chemical and functional edible films. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of gambir powder (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The observed parameters include analysis of physical (thickness, pressure strength, water vapour transmission rate), chemical analysis (moisture content and total phenol), and functional analysis (antioxidant and antibacterial activities). The results showed that treatment of concentration gambir powder had a significant effect on the thickness, water vapour transmission rate, moisture content, total phenols, antioxidant and antibacterial activities of edible film, while the mixing separation method had a significant effect on the thickness, pressure strength, water vapour transmission rate, moisture content, total phenols, antioxidant and antibacterial activities of edible films. The interaction of concentration of gambir powder and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on some physical, chemical and functional is that of A3B2 has a thickness 0.143 mm, pressure strength 51.6 N/m2, water vapour transmission rate 22.24 g.m-2.day-1, moisture content 26.19%, total phenol 111.33 mg/L, IC50 258.14 ppm and a inhibition zone for microbe 7.67 mm