THE EFFECT OF LEMONGRASS OIL CONCENTRATION ON BIODEGRADABLE FILM BASED ON SEAWEED (KAPPAPHYCUS ALVAREZII) AS AN ACTIVE PACKAGING OF TILAPIA FILLET (OREOCHROMIS NILOTICUS)

• Main Author: Fransiska Lumbansiantar, Julia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47015
• Institution: Institut Teknologi Bandung

One method to prevent food spoilage is to package, but most packaging is made of plastic that is difficult to decompose. So, another alternatives are needed. Seaweed can be used as another alternative material to make film as a package. Seaweed polysaccharides found in the form of hydrocolloids. The hydrocolloid was mixed with 96% ethanol to get the extract. Then, the extract heated in distilled water with lemongrass oil (0%, 1%, 2%, and 3%) at 80°C for 4 hours. Sorbitol and PVA were put into solution and heated for 1 hour. The film solution was left for three to four days indoors on a baking sheet to obtain the film in dry conditions. Then, the film was applied to 25 grams of tilapia fillet. The characteristics of the films analyzed are surface morphology of the films analyzed using Scanning Electron Microscope (SEM), tensile and elongation of films, film antimicrobial ability, and ability of film degraded in the soil. Shelf life of tilapia was determined by microbial test and organoleptic test. The surface morphology of the film with the concentration of essential oil shows a porous surface. Tensile film without lemongrass oil is greater than the others. But, elongation of films with lemongrass oil 1% greater than the others. The results of antimicrobial films showed that films with 1% lemongrass oil concentration could inhibit the growth of E.coli and S.aureus. Films with lemongrass oil break down faster than films without lemongrass oil in soil. Tilapia can survive until the 6th day seen from microbes found in fish and fish organoleptics.