Multifunctional Fish Gelatin-Carrageenan Films with Butterfly Pea Anthocyanin and EGCG for Chilled Fish Meat Packaging

Nadya Khansa Azalia, Dr. Manikharda, S.T.P., M.Agr.; Asst. Prof. Dr. Thummanoon Prodpran

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Boga bahari, termasuk ikan pari, merupakan komoditas yang mudah mengalami penurunan kualitas akibat oksidasi dan pertumbuhan mikroba. Kemasan konvensional seperti HDPE memiliki keterbatasan dalam memperpanjang masa simpan, sehingga diperlukan kemasan aktif-intelijen yang dapat mengawetkan serta memantau kualitas produk selama penyimpanan. Dalam penelitian ini, kemasan film berbasis gelatin ikan-karagenan dengan penambahan antosianin bunga telang (BPA, 4% b/b polimer) dan epigallo-catechin gallate (EGCG, 0-5% b/b polimer) dikembangkan untuk meningkatkan stabilitas dan fungsionalitas kemasan. Kemasan film BPA-EGCG 5% menunjukkan kekuatan mekanik yang unggul, ketahanan terhadap sinar UV dan uap air, aktivitas antioksidan, serta stabilitas termal yang lebih tinggi dibandingkan formulasi lainnya. Selain itu, film ini memiliki kemampuan perubahan warna yang terbedakan dalam rentang pH 2–12 dan aktivitas antibakteri terhadap E. coli dan S. aureus. Aplikasinya sebagai kemasan film ikan pari (Dasyatis imbricatus) dalam kemasan HDPE selama penyimpanan dingin (4°C, 15 hari) menunjukkan efektivitas dalam memperpanjang masa simpan, dengan penurunan signifikan pada nilai TVB-N (146.42 mg N/100 g), TBARS (6.29 mg MDA/kg), serta pertumbuhan mikroba (nilai TVC 7.91 log CFU/g; PBC 7.85 log CFU/g), sekaligus menjaga kestabilan pH ikan pari. Hasil yang didapatkan menunjukkan potensi kemasan film dengan penambahan BPA dan EGCG sebagai material kemasan aktif-intelijen yang mampu memonitor serta menjaga kualitas produk boga bahari.

Seafood, particularly stingray fish, is highly perishable due to microbial growth and oxidation, leading to significant health risk or quality deterioration. Conventional packaging, such as HDPE, offers limited protection, highlighting the need for active-intelligent packaging that extends shelf life while indicating food freshness. Fish gelatin-carrageenan films were incorporated with butterfly pea anthocyanin (BPA, 4% w/w) and epigallo-catechin gallate (EGCG, 0–5% w/w) for quality monitoring and shelf-life extension. The BPA-EGCG 5% film exhibited superior mechanical, barrier, antioxidant, and thermal properties, along with halochromic responsiveness (pH 2–12) and antibacterial activity against E. coli and S. aureus. The developed films were used as functional inner pad for packaging stingray fish (Dasyatis imbricatus) packaging in HDPE bag under refrigerated storage (4?) for 15 days. At the end of storage, stingray fish packaged with BPA-EGCG 5% showed extended shelf life, indicated by lower TVB-N (146.42 mg N/100 g), TBARS (6.29 mg MDA/kg), TVC (7.91 log CFU/g), PBC (7.85 log CFU/g), and more stable pH compared to HDPE packaging. These results highlight the effectiveness of BPA EGCG 5% in preserving stingray fish quality during storage. These findings suggest that BPA EGCG 5% packaging effectively enhances the preservation and quality retention of stingray fish during storage. Fish gelatin-carrageenan films incorporating BPA and EGCG serve as effective freshness indicators while enhancing food preservation and extending shelf life.

Kata Kunci : Active-intelligent packaging, Anthocyanins, Carrageenan, EGCG, Fish gelatin