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.

Yogurt probiotik rumput laut adalah produk makanan fermentasi bakteri asam laktat yang menggunakan susu dan rumput laut merah Eucheuma cottonii sebagai bahan bakunya. Rumput laut memberikan efek fungsional pada inang dan berdampak pada tekstur yogurt. Penelitian ini bertujuan untuk mengetahui rumusan keseimbangan rumput laut dan susu skim yang mempengaruhi karakteristik yoghurt untuk disukai oleh panelis. Metode penelitian yang digunakan adalah metode eksperimen menggunakan analisis rancangan acak kelompok dengan 5 perlakuan dan 3 ulangan. perlakuan yang diberikan adalah formulasi keseimbangan antara rumput laut dan susu 5:95, 15:85, 25:75, 35:65, dan 45:55 (v / v). keseimbangan Yogurt rumput laut dan susu 25:75 (v / v) memberikan karakteristik yogurt terbaik dengan pH 4,21; total padatan terlarut 16,75 brix; viskositas 765,67 mPas; total asam titrasi 0,64%; total bakteri asam laktat 6,9x108 cfu / mL; total bakteri probiotik 2,9 x 108 cfu / mL; kandungan protein 3,03%; 2,2% dari kandungan serat makanan dan karakteristik organoleptik yang meliputi warna 3,91% (suka), aroma 3,73 (suka), rasa 3,11 (biasa), ketebalan 3,6 (suka), keasaman 3,22 (normal), tekstur 3,45 (biasa), tekstur 3,45 (biasa) dan penampilan keseluruhan 3,64 (Suka).