The Effect of Carrageenan-Gluten Ratio and Garlic Essential Oil Concentration on Physical, Mechanical, and Antimicrobial Properties of Edible Film Muhammad Hanif Muflih (a), Februadi Bastian (b), Adiansyah Syarifuddin (b*)
a) Undergraduate Student of Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University.
b) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University.
Jl. Perintis Kemerdekaan KM.10, Makassar, 90245, Indonesia
*adiansyah[at]agri.unhas.ac.id
Abstract
Edible film can be made from natural polymers, such as polysaccharides, proteins, and fats. The combination of polysaccharides and proteins has potential to form a film, it can improve the physical and mechanical properties of the film based on the complex structure formed. Also with addition of hydrophobic compounds as well as active compounds from essential oils is needed in order to inhibit the transmission of water vapor and be able to inhibit the growth of spoilages microbes in foodstuffs. This research aim to find out the best formulation of gluten and garlic essential oil on the physical, mechanical, and bacteria inhibitory properties of edible film. Method used in this research is the edible film made by combining carrageenan and gluten in several concentrations and addition of garlic essential oil at different concentrations, then observations were made on several test parameters such as thickness, water solubility, water vapor transmission rate, tensile strength, and antibacterial properties of film. Results obtained in the research showed that the best edible film treatment was found in addition of gluten by 12.5% and addition of garlic essential oil by 4% with the results of solubility parameter of 40.57%- thickness of 0.73 mm- tensile strength of 0.0009 N/mm2- and WVTR of 21,856 g/h/m2- and antibacterial properties against E. coli bacteria of 26.93 mm and against S. Aurerus bacteria of 33.76 mm. Conclusion of the research obtained was the addition of gluten and garlic oil could improve physical, mechanical, and antimicrobial properties edible film
