Karakterisasi Edible Film yang Bersifat Antioksidan dan Antimikroba Dari Galaktomanan Biji Aren (Arenga Pinnata) yang Diinkorporasi Dengan Minyak Atsiri Daun Kemangi (Ocimum Basilicum L.)

Abstract

Characterization of edible film from galactomannan was incorporated with basil essential oil has been done. Edible films which obtained from galactomannan were GK1, GK2, GK3, GK4 and GK5, all of they have antioxidants activities with the largest activity in GK4. GK2, GK4 and GK5 films also have antimicrobial activities where the most activities of the antimicrobial present in GK5. Thick films obtained from 0.038 to 0.061 mm and WVP of 4.92 x 10-9 - 10.90 x 10-9 kg s-1m- 1Pa. FT-IR showed the interaction between the components of basil essential oil with galactomannan. The addition of basil essential oil can decreased tensile strength and elongation (GK3 and GK4). The surface of morphology showed that basil essential oil can not mix perfectly with the galactomannan films. Edible films (GK4) can be biodegrade by Aspergillus niger fungus and can inhibit bacterial growth in the nila fish and also have O2 and CO2 respiration rate 4.156 mL/kg-jam and 11.823 mL/kg-jam. Galactomanan extraction from ‘aren’ seed (Arenga pinnata) has been studied in neutral condition with ‘aren’ seed (kolang-kaling) and solvent ratio, 1:12.5, centrifugation speed was 9500 rpm in 15 minutes. Galactomannan extract from ‘aren’ seed was yielded 4.58% and galactomanan was 90,57%. 1H-NMR spectroscopy gave comparative ratio of galactose: mannose of 1: 1.331. Differential Thermal Analysis (DTA) result showed that galactomannan will be degraded at 440℃ and its safe for food with high temperature processing. Antioxidant activity measured by DPPH• method produced value of IC50 = 22.109 mg/ml and the antioxidant actvities increase after was incorporated with MADK. Basil essential oil was obtained 0.31% from basil leaves, which has antioxidant properties and IC50 values of 21.56 mg/mL. Antimicrobial properties were tested by agar diffusion method and have antimicrobial activities against gram-positive bacteria (Staphylococcus aerus and Streptococcus mutans), gram negative (Shigella sp, Salmonella sp and Escherichia coli) and fungi (Candida albicans and Saccharomyces cerevisiae) and the most sensitive was in Escherichia coli. The antioxidant properties of basil essential oil increased after incorporated with galactomannan but the antimicrobial activities decreased. Original compound in MADK that have antioxidant activities is terpineol (1.39%) and linalool (2.99%) and isomer sitral such as Z sitral (Neral) 29.73% and E sitral (Geranial) 37.45% is the compounds that have antimicrobial activities.

Telah dilakukan penelitian tentang karakterisasi edible film galaktomanan yang diinkorporasi dengan minyak atsiri daun kemangi (MADK). Edible film galaktomanan yang dihasilkan (GK1, GK2, GK3, GK4 dan GK5) bersifat antioksidan dan aktivitas antioksidan paling besar pada GK4, bersifat antimikroba (film GK2, GK4 dan GK5) dan paling aktif pada GK5. Tebal film diperoleh 0,038 – 0,061 mm dan water vapor permeability (WVP) sebesar 4,92 x 10-9 – 10,90 x 10-9 Kg s-1m-1Pa-1. Analisis FT-IR menunjukkan adanya interaksi antara galaktomanan dan MADK. Penambahan MADK dapat menurunkan kuat tarik dan kemuluran (GK3 dan GK4). Morfologi permukaan menunjukkan bahwa MADK tidak dapat bercampur sempurna dengan film galaktomanan. Edible film (GK4) dapat terbiodegradasi oleh jamur Aspergilus niger dan dapat mengurangi pertumbuhan bakteri pada ikan nila serta laju respirasi O2 dan CO2 pada ikan nila adalah 4,156 mL/kg-jam dan 11,823 mL/kg-jam. Ekstraksi galaktomanan dari biji aren (kolang-kaling) pada suasana netral telah diteliti, dimana perbandingan kolangkaling : pelarut = 1: 12,5 dan kecepatan sentrifugasi 9500 rpm selama 15 menit. Ekstrak galaktomanan dari biji aren diperoleh 4,58% dan persentase galaktomanan sebesar 90,57%. 1H-NMR menunjukkan perbandingan galaktosa : manosa = 1 : 1,331. Differential Thermal Analysis (DTA) menunjukkan suhu eksotermal (dekomposisi) pada 440℃ sehingga aman digunakan untuk bahan makanan yang pengolahannya pada suhu tinggi. Sifat antioksidan galaktomanan diukur dengan metode DPPH• dan IC50 =22,109 mg/mL dan setelah diinkorporasi dengan MADK maka sifat antioksidannya semakin meningkat.Minyak atsiri daun kemangi diperoleh 0,31%, memiliki sifat antioksidan dengan IC50 = 21,56 mg/mL. Sifat antimikroba diuji dengan metode difusi agar dan aktif pada bakteri gram positif (Staphylococcus aureus dan Streptococcus mutans), gram negatif (Shigella sp, Salmonella sp dan Escherichia coli) dan jamur (Candida albicans dan Saccharomyces cerevisiae) dan paling sensitif pada Escherichia coli. Setelah diinkorporasikan pada galaktomanan sifat antioksidan semakin meningkat tetapi sifat antimikroba semakin menurun. Senyawa utama dalam MADK yang memiliki aktivitas antioksidan adalah terpineol (1,38%) dan linalool (2,99%) dan isomer sitral seperti Z sitral (Neral) 29,73% dan E sitral (Geranial) 37,45% adalah senyawa yang memiliki aktivitas antimikroba.