Determination the best concentration of antimicrobial ingredients with a mixture of paper to create active paper packaging

Yolanda, Dewi Sisilia; Dirpan, Andi; Rahman, Aminur; Kamaruddin, I; Ainani, Andi Fadiah

doi:10.1088/1755-1315/575/1/012019

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…Consequently, food industries worldwide are in constant competition to create innovations and meet consumer demands. However, excess supply, unequal distribution systems, bacterial and parasitic contamination, poor transportation and storage systems, and unattractive marketing techniques cause considerable wastage [ [5] , [6] , [7] , [8] , [9] , [10] ]. According to a Food and Agriculture Organization report [ 5 , 11 ], 1.3 billion tons of food products are wasted yearly.…”

Section: Introductionmentioning

confidence: 99%

Is the use of biosensor in monitoring food quality experiencing an uplift trend over the last 30 years?: A bibliometric analysis

Dirpan¹,

Yolanda²,

Djalal³

2023

Heliyon

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Section: Introductionmentioning

confidence: 99%

Is the use of biosensor in monitoring food quality experiencing an uplift trend over the last 30 years?: A bibliometric analysis

Dirpan¹,

Yolanda²,

Djalal³

2023

Heliyon

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“…In addition, the content of allisin or allil in garlic essential oil has the potential as an antimicrobial compound [15,16]. The usage of garlic essential oil on edible film could damage bacterial cell walls and damage the DNA of bacteria so that they cannot replicate and stop bacterial growth [17]. Based on previous research shows that the utilization of garlic oil in edible film as a sausage packer can maintain the quality of sausages from microbiological, chemical, and sensory properties.…”

Section: Introductionmentioning

confidence: 99%

The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film

Muflih,

Syarifuddin

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Edible film can be made from natural polymers, such as fats, proteins, and polysaccharides. The combination of polysaccharides and proteins has the potential to form a film, it can improve the mechanical properties and physical properties of the film based on the complex structure formed. Furthermore, to improve the barrier properties by obstructing water vapour transmission and preventing the proliferation of spoilage microorganisms in food, it is important to present both hydrophobic substances and active compounds extracted from essential oils. This research aimed to find out the best formulation of gluten and garlic essential oil on the physical, mechanical, and bacteria-inhibitory properties of edible film. The method used in this research is the edible film made by combining carrageenan and gluten in several concentrations (7,5%; 10%; and 12,5%) and the addition of garlic essential oil at different concentrations (0%, 2%, and 4%), then observations were made on several test parameters such as solubility in water, thickness, water vapor transmission rate, tensile strength, and antibacterial properties of the film. Results obtained in the research demonstrated that the finest edible film treatment was found in addition of 12.5% gluten and addition of 4% garlic essential oil with the results of solubility parameter of 40.57% thickness of 0.73 mm tensile strength of 0.0009 N/mm2 and WVTR of 21.856 g/h/m2 and antibacterial properties against E. coli bacteria of 26.93 mm and against S. aurerus bacteria of 33.76 mm. This research concluded the addition of gluten and garlic oil could improve physical, mechanical, and antimicrobial properties edible film.

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The potential of active packaging for tuna

Alfiana

Dirpan

Latief

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Tuna is a food that is easily damaged and external appearance of tuna is an important consideration to determine the sale value, so handling tuna must be done carefully, quickly, and low temperatures are used immediately after catching. In addition, good handling can increase shelf life and maintain tuna freshness. Active packaging is one technique that can be developed to extend shelf life while maintaining product quality to stay fresh. A method of food storage that is safe and biodegradable is by packaging with edible coating or edible film. Several types of materials that can be used as materials for making edible coatings are sago starch, corn starch and chitosan. Active packaging developed with antimicrobials will play a role in reducing or inhibiting the growth of microbes that grow on food and maintain the integrity and prevent product damage during the shelf life. The advantages of products that are packaged with edible coating are able to reduce water activity on the surface of the material so that damage by microorganisms can be avoided, able to improve the surface structure so that the surface becomes shiny; able to reduce dehydration so that weight loss can be prevented.

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Determination the best concentration of antimicrobial ingredients with a mixture of paper to create active paper packaging

Cited by 4 publications

References 10 publications

Is the use of biosensor in monitoring food quality experiencing an uplift trend over the last 30 years?: A bibliometric analysis

Is the use of biosensor in monitoring food quality experiencing an uplift trend over the last 30 years?: A bibliometric analysis

The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film

The potential of active packaging for tuna

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