Karakteristik Edible Film Berbasis Gelatin Kulit Ikan Tenggiri (Scomberomorus commerson) dengan Penambahan Ekstrak Etanol Daun Tin (Ficus Carica L.) serta Pengaruhnya pada Kualitas Daging Sapi
Hanan Rizqy Fauzan, Dr. Andriati Ningrum, S.T.P., M.Agr.; Prof. Dr. Ir. Supriyadi, M.Sc.
2024 | Tesis | S2 Ilmu dan Teknologi Pangan
Meningkatnya penggunaan plastik
berbasis minyak bumi yang dapat menimbulkan permasalahan lingkungan, telah
mendorong upaya pengembangan bahan kemasan aktif (active food packaging) yang ramah lingkungan, salah satunya berupa edible
film. Meskipun penggunaan edible film
berbahan dasar gelatin ikan sebagai active
packaging merupakan opsi yang menarik. Ekstrak daun tin (FLE) memiliki
aksesibilitas yang tinggi dengan harga terjangkau. Selain itu, FLE dikenal
dengan sifat antioksidannya yang mampu menangkap dan menghambat radikal bebas.
Tujuan dari penelitian ini adalah untuk mengembangkan edible film berbasis kulit ikan dengan penambahan ekstrak daun tin
(Ficus carica L.).
Pembuatan
edible film pada penelitian ini
dilakukan dengan menambahkan FLE pada gelatin kulit ikan tenggiri dengan
variasi konsentrasi (2,5–10% b/b). Hasil penelitian menunjukkan bahwa
penambahan FLE pada edible film berbasis
gelatin kulit ikan dapat memengaruhi beberapa karakteristik edible film secara signifikan, seperti
kekuatan tarik, elongasi, transmitansi dan transparansi, kelarutan,
permeabilitas uap air, aktivitas antioksidan, dan aktivitas antibakteri. Edible film dengan penambahan FLE 10%
memiliki karakteristik fisiko-kimia dan mikrobiologis yang paling baik dengan
nilai kekuatan tarik, elongasi, kelarutan, permeabilitas uap air, aktivitas
antioksidan, dan aktivitas antibakteri terhadap S. aureus dan E. coli
masing-masing sebesar 2,74 MPa, 372,82%, 36,20%, 3,96 × 10?11 g/msPa, 45,49%,
27,27 mm, dan 25,10 mm. Daging sapi yang dikemas dengan edible film berbasis
gelatin dengan penambahan ekstrak daun tin mampu mempertahankan kualitas daging
sampai hari ke-5 penyimpanan dengan nilai total bakteri sebesar 5,56 log cfu/g,
hardness 1,3 N; dan warna merah (a*) 14,07. Secara keseluruhan,
penelitian ini menunjukkan potensi edible
film berbasis gelatin kulit ikan yang ditambahkan FLE sebagai active packaging yang ramah lingkungan, mudah terurai dan
berkelanjutan.
The increasing use of petroleum-based plastics,
which can cause environmental issues, has prompted efforts to develop
environmentally friendly active food packaging materials, one of which is
edible film. Although the use of fish gelatin-based edible film as active
packaging is an attractive option. Fig leaf extract (FLE) is highly accessible
at an affordable price. Additionally, FLE is known for its antioxidant
properties, capable of capturing and inhibiting free radicals. The aim of this
research is to develop fish skin-based edible film with the addition of fig
leaf extract (Ficus carica L.).
The production of edible film in this study was
carried out by adding FLE to mackerel fish skin gelatin with concentration
variations (2.5–10% w/w). The results showed that the addition of FLE to fish
skin gelatin-based edible film could significantly affect several
characteristics of the edible film, such as tensile strength, elongation,
transmittance and transparency, solubility, water vapor permeability,
antioxidant activity, and antibacterial activity. Edible film with 10% FLE
addition had the best physicochemical and microbiological characteristics with
tensile strength, elongation, solubility, water vapor permeability, antioxidant
activity, and antibacterial activity against S. aureus and E. coli of 2.74 MPa,
372.82%, 36.20%, 3.96 × 10?11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm,
respectively. Beef packaged with gelatin-based edible film with fig leaf
extract addition was able to maintain meat quality up to the 5th day of storage
with a total bacterial count of 5.56 log cfu/g, lower than that of the control group (without packaging) and films
solely wrapped in plastic wrap. Meanwhile, the hardness value and redness color
(a*) of the beef with edible film treatment are higher than other
treatments, 1.3 N and 14.07, respectively. Overall, this research demonstrates
the potential of fish skin-based gelatin edible film with added FLE as
environmentally friendly, easily degradable, and sustainable active packaging.
Kata Kunci : edible film, gelatin ikan, kemasan berkelanjutan, Ficus carica L., fish gelatin, sustainable packaging, Ficus carica L.
