Karakteristik Biodegradable Packaging dengan Penambahan Bunga Telang dan Cangkang Telur

Agnes Amadea Kurnia Santoso, Rachel Meiliawati Yoshari, Ignasius Radix A.P. Jati

Abstract


Smart biodegradable packaging merupakan kemasan yang mampu menginformasikan perubahan dari produk. Smart biodegradable packaging dibuat dengan penambahan ekstrak bunga telang dan tepung cangkang telur. Ekstrak bunga telang berperan sebagai indikator perubahan pH. Tepung cangkang telur dapat memperkokoh smart biodegradable packaging. Tujuan penelitian ini adalah untuk mengetahui pengaruh ekstrak bunga telang dan tepung cangkang telur terhadap karakteristik fisikokimia smart packaging serta kemampuannya sebagai pengemas daging ayam. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Tepung cangkang telur yang ditambahkan sebanyak 0% (tanpa cangkang telur), 0,15% dan 0,3% (b/v), serta perbandingan antara bunga telang kering dan air sebanyak 0:1 (tanpa bunga telang kering), 1:250 dan 1:125. Data dianalisa dengan ANOVA (α=5%) dan dilakukan uji DMRT (α=5%). Hasil penelitian menunjukkan terdapat pengaruh interaksi antara ekstrak bunga telang dan tepung cangkang telur terhadap kuat tarik (1,81-5,14 N/mm2), % pemanjangan (7,09-54,70%), dan WVTR (240,14-403,88 g/m2/24 jam). Penambahan ekstrak bunga telang berpengaruh terhadap total antosianin (0,0800-0,9184 mg cy-3-glu eq/100 g bahan), total fenol (156,2255-911,9967 mg GAE/100 g bahan), dan aktivitas antioksidan (31,6531-48,8347%). Penambahan ekstrak bunga telang pada smart biodegradable packaging menunjukkan perubahan kualitas daging ayam melalui perubahan warna selama penyimpanan.


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