Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin
Article Sidebar
Accepted
29 March 2023
Published
27 June 2023
Keywords:
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aloe vera skin leaf extract, antibacterial film, edible film, mechanical properties film
Abstract
Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.
References
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Dobrucka R, Cierpiszewski R. 2014. Active and intelligent packaging food-research and development-A review. Pol J Food Nutr Sci 64: 7-15. https://doi.org/10.2478/v10222-012-0091-3
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Fardhyanti DS, Julianur SS. 2015. Karakterisasi edible film berbahan dasar ekstrak karagenan dari rumput laut (Eucheuma cottonii). J Bahan Alam Terbarukan 4: 68-73.
Handayasari F. 2018. Optimasi Edible Film Antibakteri Berbasis Gelatin-Kitosan dan Minyak Esensial Bawang Putih [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
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[JIS] Japanese Industrial Standard 2 1707. 1975. Japanese Standards Association. J J-PAL 6 No. 1.
Jothi JS, Islam M, Islam MS, Rahman MRT, Akther S. 2014. Development and shelf-life prediction of pineapple (Ananas comosus) preserve and candy. Int J Innov Sci Res 10: 77-82.
Kedarnath, Kamble Kaveri M, Chimkod VB, Patil CS. 2013. Antimicrobial activity of aloe vera leaf extract. Int J Appl Biol Pharm Technol 4: 286-290.
Khasanah LU, Atmaka W, Kurniasari D, Kawiji K, Praseptiangga D, Utami R. 2017. Karakterisasi kemasan kertas aktif dengan penambahan oleoresin ampas destilasi sereh dapur (Cymbopogon citratus). Agritech 37: 59-68. https://doi.org/10.22146/agritech.17011
Kusumawati DH, Putri WDR. 2013. Karakteristik fisik dan kimia edible film pati jagung yang diinkorporasi dengan perasan temu hitam. J Pangan Agroindustri 1: 90-100.
Maula FY. 2018. Pengaruh Konsentrasi Nanosilika terhadap Sifat Fisik dan Mekanik Edible Film dari Protein Sorgum Manis [skripsi]. Bogor: Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor.
Meindrawan B, Suyatma NE, Muchtadi TR, Iriani ES. 2017. Aplikasi pelapis bionanokomposit berbasis karagenan untuk mempertahankan mutu buah mangga utuh. J Keteknikan Pertanian 5: 89-96. https://doi.org/10.19028/jtep.05.1.89-96
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Nugroho AA, Basito, Anandito RBK. 2013. Kajian pembuatan edible film tapioka dengan pengaruh penambahan pektin beberapa jenis kulit pisang terhadap karakteristik fisik dan mekanik. J Teknosains Pangan 2: 73-79.
Nava N. 2019. Formulasi Edible Coating Berbahan Aloe Vera L. dan Pektin dengan Penambahan Ca-Propionate untuk Mempertahankan Kesegaran Buah Rambutan [Tesis]. Bogor: Insitut Pertanian Bogor.
Ningsih SH. 2015. Pengaruh Plasticizer Gliserol terhadap Karakteristik Edible Film Campuran Whey dan Agar. [Skripsi]. Makassar: Fakultas Peternakan, Universitas Hasanudin.
Nuansa MF, Agustini TW, Susanto E. 2017. Karakteristik dan aktivitas antioksidan edible film dari refined karaginan dengan penambahan minyak atsiri. J Pengolahan Bioteknol Hasil Perikanan 6: 54-62.
Putra AD, Johan VS, Efendi R. 2017. Penambahan sorbitol sebagai plasticizer dalam pembuatan edible film pati sukun. JOM Fakultas Pertanian 4: 1-15.
Puteri T, Milanda T. 2016. Uji daya hambat ekstrak daun lidah buaya (Aloe vera L.) terhadap bakteri Escherichia coli dan Staphylococcus aureus: Review. Farmaka 14: 9-17.
Radha MH, Laxmipriya NP. 2015. Evaluation of biological properties and clinical effectiveness of Aloe vera: A systematic review. J Tradit Complement Med 5: 21-26. https://doi.org/10.1016/j.jtcme.2014.10.006.
Santoso RA, Atma Y. 2020. Physical properties of edible films from Pangasius catfish bone gelatin-breadfruits starch with different formulations. Indonesian Food Sci Technol 3: 42-47. https://doi.org/10.22437/ifstj.v3i2.9498
Sari RP, Wulandari ST, Wardhani DH. 2013. Pengaruh penambahan ekstrak bawang putih (Allium sativum) terhadap karakteristik edible film pati ganyong (Canna edulis Kerr). J Teknologi Kimia Industri 2: 82-87.
Sjamsiah, Saokani J, Lismawati. 2017. Karakteristik edible film dari pati kentang (Solanum tuberosum L.) dengan penambahan gliserol. J Chem 2: 181-192. https://doi.org/10.24252/al-kimia.v5i2.3932
Suyatma NE, Tighzert L, Copinet A, Coma V. 2005. Effects of hydrophilic plasticizers on mechanical, thermal, and surface properties of chitosan films. J Agric Food Chem 53: 3950-3957. https://doi.org/10.1021/jf048790
Syaputra MD, Sedyadi E, Fajriati I, Sudarlin. 2020. Aplikasi edible film pati singkong dengan penambahan esktrak lidah buaya (Aloe vera) pada cabai rawit (Capsicum frutascens L.). Integrated Lab J 01: 1-16.
Syarifuddin A, Yunianta. 2015. Karakterisasi edible film dari pectin albedo jeruk bali dan pati garut. J Pangan Agroindustri 3: 1538-1547.
Trinetta V, Cutter CN. 2016. Pullulan: a suitable biopolymer for antimicrobial food packaging applications. Antimicrobial Food Packaging. 385-397. Academic Press. https://doi.org/10.1016/B978-0-12-800723-5.00030-9
Akili MS, Ahmad U, Suyatma NE. 2012. Karakteristik edible film dari pektin hasil ekstraksi kulit pisang. J Keteknikan Pertanian 26: 39-46. https://doi.org/10.19028/jtep.26.1.37-44
Amaliya RR, Putri WDR. 2014. Karakterisasi edible film dari pati jagung dengan penambahan filtrat kunyit putih sebagai antibakteri. J Pangan Agroindustri 2: 43-53.
Ariyanti NK, Darmayasa IBG, Sudigara SK. 2013. Daya hambat ekstrak kulit daun lidah buaya (Aloe barbadensis Miller) terhadap pertumbuhan bakteri Staphylococcus aureus ATCC 25923 dan Escherichia coli ATCC 25922. J Biol Udayana 16: 1-4.
[ASTM] American Society for Testing and Material. 1995. American Society for Testing and Material D882-02. Standard Test Method for Tensile Properties of Thin Plastics Sheeting. In: Annual Book of American Standard Testing Methods. West Conshohochem, PA.
Balouiri M, Sadiki M, Ibnsouda SK. 2016. Methods for in vitro evaluating antimicrobial activity: A review. J Pharmaceutical Anal 6: 71-79. https://doi.org/10.1016/j.jpha.2015.11.005
Dobrucka R, Cierpiszewski R. 2014. Active and intelligent packaging food-research and development-A review. Pol J Food Nutr Sci 64: 7-15. https://doi.org/10.2478/v10222-012-0091-3
Estiningtyas HR, Kawiji, Manuhara GJ. 2012. Aplikasi edible film maizena dengan penambahan ekstrak jahe sebagai antioksidan alami pada coating sosis sapi. Biofarmasi 10: 7-16. https://doi.org/10.13057/biofar/f100102
Faqih KMS. 2016. An empirical analysis of factors predicting the behavioral intention to adopt internet shopping technology among non-shoppers in a developing country context: Does gender matter? J Retail Consum Serv 30: 140-164. https://doi.org/10.1016/j.jretconser.2016.01.016
Fardhyanti DS, Julianur SS. 2015. Karakterisasi edible film berbahan dasar ekstrak karagenan dari rumput laut (Eucheuma cottonii). J Bahan Alam Terbarukan 4: 68-73.
Handayasari F. 2018. Optimasi Edible Film Antibakteri Berbasis Gelatin-Kitosan dan Minyak Esensial Bawang Putih [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Huri D, Nisa FC. 2014. Pengaruh konsentrasi gliserol dan ekstrak ampas kulit apel terhadap karakteristik fisik dan kimia edible film. J Pangan Agroindustri 2: 29-40.
Ida N, Noe SF. 2012. Uji stabilitas fisik gel ekstrak lidah buaya (Aloe vera L.). J Farmasi Farmakologi 16: 79-84.
[JIS] Japanese Industrial Standard 2 1707. 1975. Japanese Standards Association. J J-PAL 6 No. 1.
Jothi JS, Islam M, Islam MS, Rahman MRT, Akther S. 2014. Development and shelf-life prediction of pineapple (Ananas comosus) preserve and candy. Int J Innov Sci Res 10: 77-82.
Kedarnath, Kamble Kaveri M, Chimkod VB, Patil CS. 2013. Antimicrobial activity of aloe vera leaf extract. Int J Appl Biol Pharm Technol 4: 286-290.
Khasanah LU, Atmaka W, Kurniasari D, Kawiji K, Praseptiangga D, Utami R. 2017. Karakterisasi kemasan kertas aktif dengan penambahan oleoresin ampas destilasi sereh dapur (Cymbopogon citratus). Agritech 37: 59-68. https://doi.org/10.22146/agritech.17011
Kusumawati DH, Putri WDR. 2013. Karakteristik fisik dan kimia edible film pati jagung yang diinkorporasi dengan perasan temu hitam. J Pangan Agroindustri 1: 90-100.
Maula FY. 2018. Pengaruh Konsentrasi Nanosilika terhadap Sifat Fisik dan Mekanik Edible Film dari Protein Sorgum Manis [skripsi]. Bogor: Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor.
Meindrawan B, Suyatma NE, Muchtadi TR, Iriani ES. 2017. Aplikasi pelapis bionanokomposit berbasis karagenan untuk mempertahankan mutu buah mangga utuh. J Keteknikan Pertanian 5: 89-96. https://doi.org/10.19028/jtep.05.1.89-96
Mulyadi AF, Pulungan MH, Qayyum N. 2016. Pembuatan edible film maizena dan uji aktivitas antibakteri (Kajian konsentrasi gliserol dan ekstrak daun beluntas (Pluchea indica L.)). J Teknologi Manajemen Agroindustri 5: 149-158. https://doi.org/10.21776/ub.industria.2016.005.03.5
Nugroho AA, Basito, Anandito RBK. 2013. Kajian pembuatan edible film tapioka dengan pengaruh penambahan pektin beberapa jenis kulit pisang terhadap karakteristik fisik dan mekanik. J Teknosains Pangan 2: 73-79.
Nava N. 2019. Formulasi Edible Coating Berbahan Aloe Vera L. dan Pektin dengan Penambahan Ca-Propionate untuk Mempertahankan Kesegaran Buah Rambutan [Tesis]. Bogor: Insitut Pertanian Bogor.
Ningsih SH. 2015. Pengaruh Plasticizer Gliserol terhadap Karakteristik Edible Film Campuran Whey dan Agar. [Skripsi]. Makassar: Fakultas Peternakan, Universitas Hasanudin.
Nuansa MF, Agustini TW, Susanto E. 2017. Karakteristik dan aktivitas antioksidan edible film dari refined karaginan dengan penambahan minyak atsiri. J Pengolahan Bioteknol Hasil Perikanan 6: 54-62.
Putra AD, Johan VS, Efendi R. 2017. Penambahan sorbitol sebagai plasticizer dalam pembuatan edible film pati sukun. JOM Fakultas Pertanian 4: 1-15.
Puteri T, Milanda T. 2016. Uji daya hambat ekstrak daun lidah buaya (Aloe vera L.) terhadap bakteri Escherichia coli dan Staphylococcus aureus: Review. Farmaka 14: 9-17.
Radha MH, Laxmipriya NP. 2015. Evaluation of biological properties and clinical effectiveness of Aloe vera: A systematic review. J Tradit Complement Med 5: 21-26. https://doi.org/10.1016/j.jtcme.2014.10.006.
Santoso RA, Atma Y. 2020. Physical properties of edible films from Pangasius catfish bone gelatin-breadfruits starch with different formulations. Indonesian Food Sci Technol 3: 42-47. https://doi.org/10.22437/ifstj.v3i2.9498
Sari RP, Wulandari ST, Wardhani DH. 2013. Pengaruh penambahan ekstrak bawang putih (Allium sativum) terhadap karakteristik edible film pati ganyong (Canna edulis Kerr). J Teknologi Kimia Industri 2: 82-87.
Sjamsiah, Saokani J, Lismawati. 2017. Karakteristik edible film dari pati kentang (Solanum tuberosum L.) dengan penambahan gliserol. J Chem 2: 181-192. https://doi.org/10.24252/al-kimia.v5i2.3932
Suyatma NE, Tighzert L, Copinet A, Coma V. 2005. Effects of hydrophilic plasticizers on mechanical, thermal, and surface properties of chitosan films. J Agric Food Chem 53: 3950-3957. https://doi.org/10.1021/jf048790
Syaputra MD, Sedyadi E, Fajriati I, Sudarlin. 2020. Aplikasi edible film pati singkong dengan penambahan esktrak lidah buaya (Aloe vera) pada cabai rawit (Capsicum frutascens L.). Integrated Lab J 01: 1-16.
Syarifuddin A, Yunianta. 2015. Karakterisasi edible film dari pectin albedo jeruk bali dan pati garut. J Pangan Agroindustri 3: 1538-1547.
Trinetta V, Cutter CN. 2016. Pullulan: a suitable biopolymer for antimicrobial food packaging applications. Antimicrobial Food Packaging. 385-397. Academic Press. https://doi.org/10.1016/B978-0-12-800723-5.00030-9
Authors
SobarsaH. G., SuyatmaN. E., & KusumaningrumH. D. (2023). Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin. Jurnal Teknologi Dan Industri Pangan, 34(1), 62-69. https://doi.org/10.6066/jtip.2023.34.1.62
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