Effect of Garlic Powder Addition to Gelatin Biocomposite on Its Antibacterial Activity

Abstract

<p>The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by <em>f</em><em>ourier transform infrared spectroscopy</em> (FTIR). The antibacterial activity of biocomposite against <em>Staphylococcus aureus</em> were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of 1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.</p>

Sintesis dan Karakterisasi Membran Selulosa Asetat dengan Penambahan Antibiofouling Alami Ekstrak Bawang Putih

“…Penurunan elastisitas terjadi akibat adanya aditif yang mengisi pori membran, sehingga terjadi peningkatan ikatan hidrogen yang terbentuk akibat jarak antar rantai polimer selulosa asetat dengan pelarut DMF menjadi renggang dan lemah (Bahmid et al, 2014). Ikatan hidrogen yang terbentuk antara membran selulosa asetat (gugus NH) dan alisin (gugus S=O) dari esktrak bawang putih menuju bilangan gelombang yang lebih kecil (Kusuma et al, 2016). Penurunan elastisitas terjadi karena kekakuan dan kekuatan membran mengalami pelekatan yang kuat antara polimer dan bahan pengisi dengan adanya penambahan konsentrasi aditif.…”

“…Hal ini sesuai dengan literature bahwa spektra FTIR serbuk bawang putih memiliki serapan gelombang 1024,25 cm -1 dan 1058,97 cm -1 yang merupakan gugus S=O untuk ciri khas alisin akan berikatan dengan gugus NH (3382,32 cm -1 ). Ikatan hidrogen yang terbentuk antara membran selulosa asetat dan alisin dari esktrak bawang putih menuju bilangan gelombang yang lebih kecil (Kusuma et al, 2016). Hal ini menunjukkan bahwa membran dengan penambahan ekstrak bawang putih terbukti memiliki senyawa fenolik berupa alisin yang mampu mendenaturasi dan menghentikan metabolisme sehingga sel bakteri mengalami lisis dan mati (Sabel et al, 2017).…”