Antibacterial and Antioxidant of Uwi (Dioscorea Alata L) Starch Edible Film Incorporated with Ginger Essential Oil

Miksusanti, Miksusanti and Herlina, Herlina and K. I Masril, K. I Masril (2013) Antibacterial and Antioxidant of Uwi (Dioscorea Alata L) Starch Edible Film Incorporated with Ginger Essential Oil. International Journal of Bioscience, Biochemisty and Bioinformatics, 3 (4). pp. 354-356. ISSN 2010-3638

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    Abstract

    —It has been done the testing of antibacterial and antioxidant activity of edible film which incorporated with ginger essential oil. Antibacterial activity testing has been done by disk method. An Antioxidant activity test has performed with a spectrophotometric method using DPPH as a radical source. The result of the research showed that ginger essential oil has antibacterial activity against Escherichia coli. The best antibacterial activity of edible film was at 3% essential oil with inhibitor zone 0.5 cm. The best antioxidant occurs in 3% essential oil with 31.50 percent reduction of DPPH. An Edible films containing 3% essential oil has the tensile strength is 24.96 kPa and elongation percent is 20% and 0.3 mm of film thickness. The edible film can produce antibacterial and antioxidant properties of the optimum by the addition of 3% essential oi

    Item Type: Article
    Uncontrolled Keywords: Index Terms—Edible film, uwi starch, antibacterial, antioxidant, DPPH, escherichia coli
    Subjects: Q Science > QD Chemistry
    Divisions: Faculty of Mathematics and Natural Sciences > Department of Chemistry
    Depositing User: Dr MIKSUSANTI MIKSUSANTI
    Date Deposited: 14 Sep 2016 07:35
    Last Modified: 14 Sep 2016 07:35
    URI: http://eprints.unsri.ac.id/id/eprint/6223

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