PHYSICAL, MECHANICAL, AND COLOR QUALITY OF SMART EDIBLE FILM FROM RABBIT SKIN AND PURPLE SWEET POTATO FLOUR (Ipomoea batatas L.)

Jajang Gumilar; Wendry S. Putranto -; Catherine Julia Dwi Syafutri; Mawar Lestari Febriyanti; Risvi Sephia Fahira

Authors

Jajang Gumilar Department of Animal Products Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Author
Wendry S. Putranto - Author
Catherine Julia Dwi Syafutri Padjadjaran University, Indonesia Author
Mawar Lestari Febriyanti Padjadjaran University, Indonesia Author
Risvi Sephia Fahira Padjadjaran University, Indonesia Author

Abstract

Smart edible film can also be called smart packaging which is a combination of intelligent packaging that can monitor changes in product conditions and storage environments and can react and provide signals due to these changes (active packaging). Smart edible film is developed by adding purple sweet potato flour as a source of anthocyanins. Anthocyanins are bioactive compounds that function as natural pigments and antioxidants, and are also able to detect changes in food quality through color variations. The study was conducted using a completely randomized design with purple sweet potato flour concentration treatments of 1%, 2%, 3%, 4%, and 5%, which were repeated 4 times. The results showed that increasing the concentration of purple sweet potato flour had a significant effect (P <0.05) on the physical properties of edible films, including increasing thickness, decreasing solubility, and decreasing water content, tensile strength, elongation, Young's modulus, light transmission, and film transparency. . Based on further testing, Duncan's purple sweet potato flour concentration of 5% gave the best results in producing edible films.