Edible Film dari Pati Singkong, Gelatin Tulang Ayam, dan Ekstrak Andaliman Serta Pemanfaatannya sebagai Kemasan Permen

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to determine the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. In addition, the study was conducted to determine the best edible film formulation and the application of the film to coat coconut candy. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4%), chicken bone gelatin (2-4%), and andaliman extract (3-6%). The results showed that cassava starch, chicken bone gelatin, and andaliman extract had a significant effect (P<0,05) on the response variables of brightness, water vapor transmission rate, thickness, tensile strength, elongation, microbial inhibition, and antioxidant activity, either individually or in a correlation between two factors. The response variable optimization resulted in a new formula with a percentage of 4% cassava starch, 3,879% chicken bone gelatin, and 6% andaliman extract with a desirability level of 0,820. Moisture content, TBA (Thiobarbituric Acid) number, total microbial, and sensory evaluation of the coconut candy stored for 14 days at room temperature were still in accordance with SNI 3547.1:2008. The t-test results between candy with and without edible film packaging gave a significantly different effect, while the t-test between candy with edible film packaging and plastic candy gave an insignificant difference at the 5% level.