Irawan, Anton and Barleany, Dhena Ria and Jayanudin, Jayanudin and Yulvianti, Meri and Desiana, Desiana and Haqi, Fachriza (2017) Antimicrobial Activity of Chitosan Based Edible Film Enriched with Red Ginger Essential Oil as An Active Packaging for Food. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 8 (3). pp. 1523-1530. ISSN 0975-8585

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Abstract

The improving of edible film quality on antimicrobial activity can be maintained by incorporation of red ginger essential oil due to their active components of shogaol and gingerol. Shogaol and gingerol are antioxidant and antimicrobial agent which can improve the effectivity of edible film as preservative material for food. The objectives of this research is to study the effect of essential oil addition to the characteristic and antimicrobial activity of chitosan based edible film. This study were carrried out through two steps of procedures. The first step was purification of red ginger oil by using of distillation method at 80oC to separate the ethanol solvent. The second step was preparation of chitosan based edible film by mixing continued with homogenization of red ginger essential oil and chitosan solution. The concentrations of red ginger essential oil in the total mixture were varied of 0.6; 0.9; and 1.2% (w/w). Glyserol was added in the mixture in order to plastisize the film. The obtained solution was then spread on a glass surface and dried to result a thin film. The drying condition were varied of ambient temperature, 70oC, and 80oC by using of the oven. The lowest swelling capacity of 30.5% was resulted from the oven drying method at 80oC temperature and the red ginger oil concentration at 1.2%. The inhibition test of edible film to Escherechia coli (E.coli) shows that 1.2% of red ginger oil concentration in the film results the lowest total colonies per 4 cm of the test area (6125 colonies).

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