Xyloglucan/Bacterial Cellulose from Kombucha for Food Packaging Application

Karima Kamilatul Bana, Prof. Dr. Ir. Supriyadi, M.Sc.; Asst. Prof. Dr. Ponusa Jitphuthi

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Film komposit disiapkan dan dikarakterisasi menggunakan Xyloglucan (XG) yang berasal dari biji asam jawa yang dicampur dengan selulosa bakteri dari kombucha. Untuk meningkatkan sifat film, ditambahkan 1% minyak esensial oregano (OEO) (b/b, larutan) sebagai agen antimikroba, sementara asam sitrat sebanyak 10%, 20%, dan 30% (b/b, total padatan) ditambahkan sebagai agen pengikat silang. OEO ditambahkan melalui emulsi Pickering untuk mencapai dispersi yang lebih baik di dalam film. Hasil penelitian menunjukkan bahwa dengan meningkatnya konsentrasi asam sitrat, kekuatan tarik (TS) dan modulus elastisitas (EM) film menurun. Namun, terdapat peningkatan signifikan pada regangan saat putus (EAB), yang mencapai nilai maksimum pada penambahan asam sitrat 30% (80,5% ± 0,90). Permeabilitas uap air (WVP) dan kelarutan terendah diamati pada film yang mengandung asam sitrat 30% (0,17 ± 0,02 × 10^-9 g.m/m².h.s.Pa) dan (44,78% ± 2,16), secara berturut-turut. Efektivitas antimikroba OEO divalidasi dengan adanya zona jernih pada Staphylococcus aureus, tetapi tidak ditemukan hambatan terhadap Escherichia coli. Selain itu, keberadaan OEO dikonfirmasi melalui spektrum FTIR yang menunjukkan peregangan O-H pada nomor gelombang 3334 cm-1 dan getaran peregangan C = C pada 1658 – 1648 cm-1, terkait dengan cincin aromatik pada karvakrol dan timol sebagai komponen utama OEO. Untuk menguji keefektivitasan penerapan film pada pangan, dilakukan studi masa simpan pada makanan tradisional Thailand, thong yod, dengan mengevaluasi kemampuan film dalam memperpanjang masa simpan makanan tersebut.

Composite films were prepared and characterized using xyloglucan (XG) from tamarind seeds blended with bacterial cellulose from kombucha. To enhance a better property of the film, 1% oregano essential oil (OEO) (w/w, solution) was incorporated as an antimicrobial agent, whilst citric acid 10, 20, and 30% (w/w, total solid) was added as a cross-linking agent. The OEO was introduced through a Pickering emulsion to achieve better dispersion within the film. The results showed that as the concentration of citric acid increased, the tensile strength and elastic modulus of the film decreased. However, there was a significant increase in the elongation at break, which reached its maximum at 30% citric acid addition (80.5% ± 0.90). The lowest water vapor permeability (WVP) and solubility were observed for the film incorporated with CA 30% (0.17 ± 0.02 × 10-9 g.m/m2.h.s.Pa) and (44.78% ± 2.16), respectively. The antimicrobial effectiveness of OEO was validated, showing a distinct zone of inhibition against Staphylococcus aureus, although no inhibition was observed with Escherichia coli. Furthermore, the presence of OEO was confirmed by FTIR spectra, which indicated O-H stretching at a wave number of 3334 cm-1 and C = C stretching at 1658 – 1648 cm-1, associated with carvacrol and thymol, the main components of OEO. To assess the practicality of the film, a shelf-life study was conducted on the Thai traditional dessert thong yod, evaluating the film's ability to extend the food's shelf life.

Kata Kunci : Xyloglucan, Bacterial cellulose, Oregano essential oil, Citric Acid