Pengaruh Penambahan Curcumin Terhadap Kekuatan Tarik, Kemuluran, dan Kelarutan Edible Film dari Gelatin Sapi

Putri Ainurrahmah, Jajang Gumilar, Dicky Tri Utama

Abstract

Edible film is an alternative for environmentally friendly packaging material because the manufacturing process uses renewable materials and also functions as a carrier of substances such as antibacterial, antioxidant, flavor or coloring agent. Curcumin is a strong antioxidant and is known for its multidimensional therapeutic effects on various diseases. This study aims to determine the effect of adding various concentrations of curcumin on the physical properties of edible film. The study was conducted experimentally using a completely randomized design with 5 treatments and 4 replications. The treatments consisted of P0 (0% curcumin), P1 (0,5% curcumin), P2 (1% curcumin), P3 (1,5% curcumin) and P4 (2% curcumin). Data were analyzed using one-way analysis of variance and continued by Duncan's multiple range test. The results showed that the effect of adding various concentrations of curcumin had a significant effect (P <0,05) on the tensile strength and elongation of edible films without affecting their solubility. The best results were obtained at a curcumin content of 0,5% with an average tensile strength value of 3,00 MPa, elongation of 62,50%, and solubility of 90,58%.

Keywords

Edible Film, Curcumin, Tensile Strength, Elongation, Solubility

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References

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DOI: https://doi.org/10.5281/zenodo.14187802

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