Effect of chlorophyll in alginate-based edible film in inhibiting spoilage of fish snacks

• Main Authors: Dewi, Eko Nurcahya, Tassakka, Asmi Citra Malina A.R., Yuwono, Mochammad, Suyono, Eko Agus, Purnamayati, Lukita, Alam, Jamaluddin Fitrah
• Format: Article PeerReviewed
• Language: English
• Published: Hasanuddin University Department of Food Science and Technology 2022
• Subjects: Biological Sciences
• Online Access: https://repository.ugm.ac.id/278734/1/Suyono_BI.pdf; https://repository.ugm.ac.id/278734/; https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/571; https://doi.org/10.20956/canrea.v5i1.571
• Institution: Universitas Gadjah Mada

Edible films are environmentally biodegradable materials used for food packaging. The edible green alga Caulerpa racemosa has antimicrobial properties; however, its chlorophyll-based bioactive compounds can be damaged when heated so it is prepared in microcapsules. Our research evaluated the effect...