The Antimicrobial Potency of White Turmeric (Curcuma ceasia) in Breadfruit Starch (Artocarpus altilis) Edible Film

  • Nanik Suhartatik Slamet Riyadi University
  • Merkuria Karyantina Program Studi Teknologi Hasil Pertanian, Universitas Slamet Riyadi Surakarta
  • Crisdyana Eko Setyaningsih Program Studi Teknologi Hasil Pertanian, Universitas Slamet Riyadi Surakarta

DOI:

https://doi.org/10.33830/fsj.v2i1.2948.2022

Keywords:

Edible film, breadfruit starch, white turmeric, antimicrobial

Abstract

Breadfruit starch contains a relatively high number of amylose which has potency to be develop as edible film. It is also necessary to develop packaging materials which also contain natural antimicrobial compounds. White turmeric contains phytochemical compounds that have antimicrobial activity. This study aimed to determine the optimal concentration of breadfruit starch in edible films and to study the effect of white turmeric extract addition to inhibit the growth of Eschericia coli and Staphylococcus aureus. The study used factorial completely randomized design which consist of 2 factors and two fold replication, namely the concentration of breadfruit starch and the concentration of white turmeric extract. The results showed that breadfruit starch at 8% concentration produce good edible film with a tensile strength reach up to 4.57 ± 0.135 MPa. Meanwhile the addition of 2.5% white turmeric could inhibit the growth of tested bacteria. Inhibition zone reached 1.38 cm for E.  coli and 1.40 cm for S. aureus. White turmeric has the potency to be developed as a natural antimicrobial compound in breadfruit starch edible films.

References

Bao, S., S. Xu, & Z. Wang. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. Journal of the Science of Food and Agriculture, 89(15), 2692-2700.

Badan Standarisasi Nasional. (2015). Cara Uji Kimia – bagian 2 : Pengujian Kadar Air Pada Produk Perikanan. SNI 2354.2-2015. Jakarta (ID) : Badan Standarisasi Nasional.

Bourtoom, T. (2007). Effect of some process parameters on the properties of edible film prepared from starch. Department of Material Product Technology: Songkhala.

Careda, M. P., C. M. Henrique, M. A. de Oliveira, M. V. Ferraz, & N. M. Vincentini. (2000). Characterization of edible films of cassava starch by electron microscopy. Braz. J. Food Technol 3, 91-95.

Djojoseputro, S. (2012). Hantam stroke dan kanker dengan kunyit putih. Surabaya: Stomata.

Dobrucka, R., & Cierpiszewski, R. (2014). Active and intelligent packaging food-research and development-a review. Polish Journal Food Nutrition Sciences, 64 (1), 715.

Baek, S. K., Kim, S., & Song, K. Bin. (2018). Characterization of Ecklonia cava alginate films containing cinnamon essential oils. International Journal of Molecular Sciences, 19(11). https://doi.org/10.3390/ijms19113545

Firmino, D. F., Cavalcante, T. T. A., Gomes, G. A., Firmino, N. C. S., Rosa, L. D., De Carvalho, M. G., & Catunda, F. E. A. (2018). Antibacterial and antibiofilm activities of Cinnamomum sp. essential oil and cinnamaldehyde: Antimicrobial activities. Scientific World Journal, 2018, 1–9. https://doi.org/10.1155/2018/7405736

Sajitha, P. K., & Sasikumar, B. (2015). Qualitative and quantitative variation in starch from four species of Curcuma. Cytologia, 80(1), 45–50. https://doi.org/10.1508/cytologia.80.45

Huri, D., & Fithri, C. N. (2014). Pengaruh konsentrasi gliserol dan ekstrak ampas Kulit apel terhadap karakteristik fisik dan kimia edible film. Jurnal Pangan dan Agroindustri,(Oktober) 2(4), 30-32.

Jarikasem, S., Thubthimthed, S., Chawananoraseth K., & Suntorntanasat, T. (2005). Essential oils from three Curcuma species collected in Thailand.Acta Hort. 677, vol 3.

Kasihani, N. M. O. (2000). Daya hambat kunyit terhadap pertumbuhan Escherichia coli penyebab colibacillosis pada babi secara in vitro. (Skripsi). Fakultas Kedokteran Hewan Universitas Udayana. Denpasar.

Krochta, J. M. & Johnston, C de-Mulderson. (1997). Edible and biodegradable Polymers Film: Changes & Opportunities. Food Technol 51(2), 61-74.

Miksusanti, Herlina & Masril, K.I. (2013). Antibacterial and antioxidant of uwi (Dioscorea alata L) starch edible film incorporated with ginger essential oil. International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4), 354-356.

Purba, E., Rinawati. & Martanto, M. (2009). Kurkumin sebagai senyawa antioksidan. Prosiding Seminar Nasional Sains dan Pendidikan Sains, IV(3) : 607-621.

Rodrigues, M J Ose’s, K Ziani & J I Mate. (2006). Combined effect of plasticizer and surfactans on the physical properties of starch based edible films, Food Research International, 840-846.

Sanjaya, I. G. M. H., & Puspita, T. (2011). PKM Pengaruh penambahan khitosan dan plasticizer gliserol pada karakteristik plastik biodegradable dari pati limbah kulit singkong. Jurusan Teknik Kimia Fakultas Teknik Industri, Institut Teknologi Sepuluh November, 1-6.

Sari S. P., & Wicaksono I. A. (2017). Uji aktivitas antibakteri ekstrak fraksi dan isolat rimpang Curcuma sp. terhadap beberapa bakteri patogen. Farmaka. Suplemen, 14(1), 175-183.

Setiani, W., Sudiarti, T., & Rahmidar, L. (2013). Preparasi dan karakteristik edible film dari poliblend pati sukun-kitosan. Jurnal kimia Valensi, 3(2).

Triwarsita, W. S. A., Windi, A., & Dimas, R. A. M. (2013). Pengaruh penggunaan edible coating pati sukun (Artocarpus altilis) dengan variasi konsentrasi gliserol sebagai plasticizer terhadap kualitas jenang dodol selama penyimpanan. Jurnal Teknosains Pangan, 2(1), 125-126.

Warkoyo, B. Rahardjo, Djagal, W. M., & Joko N. (2014). Sifat fisik mekanik dan barrier edible film berbasis pati umbi kimpul (Xantosoma sagithi) yang diinkorporasi dengan kalium sorbat, Agritech 34 (1), Universitas Gajah Mada, Yogyakarta.

Yazakka, I.M., & Susanto, W.D. (2015). Karakterisasi hard candy jahe berbasis nira kelapa (kajian jenis dan konsentrasi sari jahe). Jurnal Pangan dan Agroindustri, 3(3), 1214-1223.

Yulianti, R. & Ganting, E. (2012). Perbedaan karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan plasticizer. Pertanian Tanaman Pangan, 30(2), 131-136.

Published
2022-06-29
How to Cite
Suhartatik, N., Merkuria Karyantina, & Crisdyana Eko Setyaningsih. (2022). The Antimicrobial Potency of White Turmeric (Curcuma ceasia) in Breadfruit Starch (Artocarpus altilis) Edible Film. Food Scientia : Journal of Food Science and Technology, 2(1), 73–84. https://doi.org/10.33830/fsj.v2i1.2948.2022