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Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology
Abstract
Protein-based edible coatings, such as gelatin, can help preserve product quality and extend shelf life while also serving as carriers for bioactive additives. The addition of kappa carrageenan enhanced the strength and stability of the coating, whereas garlic essential oil improved its antioxidant and antimicrobial properties through the presence of allicin and phenolic compounds. This study aimed to optimize the addition of carrageenan and garlic essential oils to produce edible coatings with optimal antioxidant and antimicrobial activities. The experimental method used Design Expert software version 13 with two factors: kappa carrageenan (0.7–1.3 g) and garlic essential oil (0.9–1.5 mL). Results showed that the best antioxidant and antimicrobial responses were obtained with 1.2 g of carrageenan and 1.4 mL of garlic essential oil, resulting in an antimicrobial response of 3.71 mm against Escherichia coli and 4.75 mm against Staphylococcus aureus, with an antioxidant activity of 57.5%. The highest amino acid content in catfish gelatin was glycine at 261,366.93 mg/kg, L-proline at 122,232.03 mg/kg, and L-arginine at 92,390.47 mg/kg. The addition of carrageenan and garlic essential oil enhances the antioxidant and antimicrobial activities of edible coatings, making them promising eco-friendly alternatives for active packaging.
References
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Hajlaoui, K., Abdelhedi, O., Salem, A., Debeaufort, F., Zouari, N., Zhang, Y., & Jridi, M. (2024). Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation. Food Hydrocolloids, 150(10), 109698. https://doi.org/10.1016/j.foodhyd.2023.109698
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Hido, F., Sompie, F., Pontoh, J. H. W., dan Lontaan, N. N. (2021). Pengaruh perbedaan suhu ekstraksi terhadap kekuatan gel, viskositas, dan rendemen gelatin ceker ayam kampung. Zootec, 41(2), 451-456. https://doi.org/10.35792/zot.41.2.2021.36587.
Hirbo, H. G., Kuse, K. A., & Alemu, A. D. (2023). Extraction and characterization of gelatin from Nile Tilapia (Oreochromis Niloticus) skin wastes generated in Arba Minch local fish processing industry and its value addition as stabilizer on yoghurt. Research Square, 1-36. https://doi.org/10.21203/rs.3.rs-2882193/v1.
Huang, L., Liu, Z., Wang, J., Fu, J., Jia, Y., Ji, L., & Wang, T. (2023). Bioactivity and health effects of garlic essential oil: A review. Food Science and Nutrition, 11(6), 2450-2470. https://doi.org/10.1002/fsn3.3253.
James, J., Verma, M., & Sharma, N. (2023). Nanotechnology-driven improvisation of red algae-derived carrageenan for industrial and bio-medical applications. World Journal of Microbiology and Biotechnology, 40(1), 4. https://doi.org/10.1007/s11274-023-03787-x.
Jenita, L., & Wibisono, A. P. (2022). Utilization of waste from trimming process for the development of pangasius fish nugget. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 69-79. https://doi.org/10.20956/canrea.v5i1.513.
Karayannakidis, P. D., & Zotos, A. (2016). Fish processing by-products as a potential source of gelatin: A review. Journal of Aquatic Food Product Technology, 25(1), 65-92. https://doi.org/10.1080/10498850.2013.827767.
Khairani, K., Busman., & Edrizal. (2017). Uji aktivitas antibakteri ekstrak jamur tiram purih (Pleurotus ostreatus) terhadap bakteri Streptococcus mutans penyebab karang gigi. Jurnal B-Dent, 4(2), 110-116. https://doi.org/10.33854/jbd.v4i2.102.g72.
Khalid, A., Ahmad, P., Uddin Khandaker, M., Modafer, Y., Almukhlifi, H. A., Bazaid, A. S., & Qanash, H. (2023). Biologically reduced zinc oxide nanosheets using Phyllanthus emblica plant extract for antibacterial and dye degradation studies. Journal of Chemistry, 1-10. https://doi.org/10.1155/2023/3971686.
Khambhaty, Y. (2020). Applications of enzymes in leather processing. Environmental Chemistry Letters, 18(3), 747-769. https://doi.org/10.1007/s10311-020-00971-5.
Kim, D. & Min S. C. (2012). Trout skin gelatin-based edible film development. Journal of Foos Science, 77(9), 1-7. https://doi.org/10.1111/j.1750-3841.2012.02880.x.
Laga, S., Sutanto, S., Fatmawati., Halik, A., Sheyoputri, A. C.A. (2021). Penggunaan edible coating dalam pengawetan buah kelengkeng Dimocarpus longan lour. Jurnal Ilmiah Ecosystem, 21(2), 374-382. https://doi.org/10.35965/eco.v21i2.1126.
Liaqat, A., Zahoor, T., Atif Randhawa, M., & Shahid, M. (2019). Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic (Allium sativum) against foodborne pathogens. Journal of Food Processing and Preservation, 43(5), e13936. https://doi.org/10.1111/jfpp.13936.
Lu, Y., Luo, Q., Chu, Y., Tao, N., Deng, S., Wang, L. & Li, L. (2022). Application of gelatin in food packaging: A review. Polymers, 14(3), 436. https://doi.org/10.3390/polym14030436.
Malik, G. K., Mitra, J., & Kaushal, M. (2023). Rheology of nano ZnO-Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films. Journal of Food Engineering, 337, 111187. https://doi.org/10.1016/j.jfoodeng.2022.111187.
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Authors
Nurdiani R., Firdaus M., Astuti R. T., Yasmin P., Fauzi A., Ningsih O. T., Puspitasari D. A., & Delima M. P. (2024). Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9). https://doi.org/10.17844/jphpi.v27i9.51539
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