EVALUASI KEMAMPUAN FILM INDIKATOR PATI/SELULOSA/ANTOSIANIN UNTUK MENDETEKSI AMONIA PADA PRODUK PANGAN
Abstract
ABSTRAK: Film indikator dikembangkan untuk mendeteksi gas amonia yang dihasilkan dari proses pembusukan bahan pangan. Film indikator dapat digunakan sebagai salah satu acuan jaminan mutu dan keamanan suatu bahan pangan bagi konsumen. Film dibuat menggunakan pewarna alami antosianin yang diekstrak dari kubis ungu (Brassica oleracea var. capitata L.) (RGAnc) yang kemudian digabungkan dengan matriks berbahan dasar pati/PVA/selulosa (SPVAC). Ekstrak antosianin kubis ungu (Brassica oleracea var. capitata L.) (RGAnc) menggunakan proses maserasi dengan air deionisasi sebagai pelarut. Adapun massa kubis ungu yang digunakan dalam proses maserasi adalah 1, 10, 100 g. Matriks indikator menggunakan paduan pati/PVA/selulosa dengan rasio 2: 2: 0,1. Pengujian film dilakukan dengan menggunakan daging ayam yang disimpan dengan variasi suhu yaitu suhu ruang (±25 °C) dan 4ºC. Hasil uji film SPVA/RGAnc dengan daging ayam menunjukkan perubahan warna film yang berbeda dan dapat dilihat perbedaannya dengan jelas, sehingga film berpotensi dengan baik sebagai pendeteksi kesegaran daging ayam.
ABSTRACT: An indicator film was developed for monitoring food freshness by detecting ammonia gas produced from the decaying process of chicken meat. The indicator film can be used as a reference for quality assurance and food safety for consumers. The film used natural dyes extracted from purple cabbage (Brassica oleracea var. capitata L.), anthocyanins (RGAnc), which are then combined with starch/PVA/cellulose matrix (SPVAC). Purple cabbage (Brassica oleracea var. capitata L.) anthocyanin was macerated (RGAnc) using deionized water as a solvent. The mass of purple cabbage used in the maceration was varied, e.g., 1, 10, 100 g. The indicator matrix was prepared from the blend of starch/ PVA/ cellulose with a ratio of 2: 2: 0.1. Film testing was carried out using chicken meat stored with variations in temperature, namely room temperature (±25 °C) and 4ºC. The results of the SPVA/RGAnc film test with chicken meat showed different changes in the color of the film and the difference could be seen clearly, so the film had good potential as a detector of freshness of chicken meat.
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References
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