INKORPORASI DAN KARAKTERISASI FREEZE DRYING BAWANG PUTIH DALAM EDIBLE FILM PATI AREN TERMODIFIKASI
Daftar Isi:
- Incorporation and Characterization of Freeze Drying of Garlic in Modified Edible Film of Aren Starch has been done. The aim of the research to determine the chemical and physical properties edible film of control and modified starch. Chemical properties was determined with FT-IR and physical properties was measured with ASTM standard method D882-02. The study also to determine antibacterial edible film when it was incorporated with freeze drying of garlic 0,5%, 1%, 1,5% and 2% against Bacillus cereus. Antibacterial activity test was conducted using Standard Plate Count (SPC). The results showed that there was no change in the wavelength of 1635,64 on the C=C chain between pure starch, STPP 1% starch modification and 2% antibacterial. The best edible film from the modified starches were 1,5% STPP based on the physical properties such as tensile strength, percent elongation, and thickness. The composition of edible film which was 3 g of modified aren starch, 1,75 mL of glycerol, 0,7 g of CMC and 80 mL of distilled water. The lowest number of bacteria present in edible film with a concentration of 2% garlic freeze drying. Edible film that was incorporated with garlic freeze drying powder has better ability to inhibit the growth of Bacillus cereus with bacteria growth reduction of 96%. The organoleptic test of edible film incorporated in Freeze drying powder shows that the taste and color of the edible film of aren starch are less favorable with strong flavor, and vice versa on the scent assessment.