EFFECT OF CINNAMON EXTRACT ON SEAWEED-BASED BIODEGRADALE FILM (KAPPAPHYCUS ALVAREZII) AS ACTIVE PACKAGING OF TILAPIA FILET (OREOCHROMIS NILOTICUS)

• Main Author: Erni Safitri, Nindya
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47039
• Institution: Institut Teknologi Bandung

Microbial contamination from the environment is one of the factors that cause damage to food products. One effort to prevent microbial contamination is by packaging using active packaging that is biodegradable and contains antimicrobial compounds. Seaweed (seaweed) is one of the abundant sources of cellulose polymers in Indonesia. This cellulose polymer contains high enough polysaccharides so that it can be used as biofilm material for active packaging applications. This study aims to determine the effect of cinnamon extract which is used as an antimicrobial on active packaging based on seaweed fiber. Cinnamon extract was added to seaweed fiber based films with concentrations of 0%, 1%, 3%, and 5%. This research phase consists of two stages, namely optimization of film quality as active packaging and active packaging application on tilapia filet. Optimization of the quality of active packaging is done by testing antimicrobial, SEM, tensile and elongation strength tests, and biodegradation tests. While determining the effect of active packaging on the quality of tilapia filet stored at 0 ± 20C used organoleptic test parameters and microbial contamination test. The results of the study of the characteristics of the film showed that the film with a concentration of 3% cinnamon extract was the film with the best characteristics that has a tensile strength of 336.08 N / m and elongation of 100%. Besides the addition of cinnamon extract can cause a cavity on the film so that the less concentration of cinnamon extract used, the better the morphology of the film. Furthermore, the optimum film used as active packaging for tilapia filet is a film with the addition of cinnamon extract by 1% with a thickness of 0.167 ± 0.002 mm. Based on organoleptic and microbial tests it is known that the tilapia filet which is packaged with active packaging and stored at 0 ± 20C is still in good condition on the 6th day of storage.