EDIBLE FILM BERBASIS PULP KAKAO (Theobroma cacao L.) DAN KULIT BUAH SEMANGKA (Citrullus lanatus) SEBAGAI TEKNOLOGI FOOD PACKAGING

Authors

  • Alpi Meitia Reski Department of Biochemistry, Faculty of Mathematics and Natural Science - IPB University Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi
  • Anggun Dwi Patricia Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi
  • Ayu Azira Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi
  • Andreas Sihotang Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi
  • Indra Lasmana Tarigan Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi Natural Product and Bioactive Compounds Laboratory, Faculty of Sciences and Technology, Universitas Jambi

DOI:

https://doi.org/10.26418/indonesian.v7i3.75567

Abstract

This study evaluated the physical characteristics (thickness and surface morphology) and chemical properties (composition and functional groups) of edible films made from cocoa pulp and watermelon rind. Additionally, it investigated the effect of citrulline concentration on the solubility of the film and its impact on extending the shelf life of Jambi potato dodol. The experimental data were statistically analyzed using analysis of variance (ANOVA) to determine the significance of differences among treatments. The citrulline concentration variation factor consisted of two concentration levels, namely 5% and 15%. The results showed that the thickness of the edible film was 0.26 mm for the film containing 5% citrulline and 0.16 mm for the film with 15% citrulline. The viscosity of the film-forming solution influenced the surface morphology of the edible film. A chemical characteristics test was carried out using FTIR analysis, which showed the presence of several different functional groups at various wave numbers. Dodol packaged with edible film demonstrated a relatively good shelf life against microbial growth. The most effective edible film in enhancing resistance to bacterial contamination was the one containing 15% citrullin.

Author Biographies

Alpi Meitia Reski, Department of Biochemistry, Faculty of Mathematics and Natural Science - IPB University Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi

Department of Biochemistry, Faculty of Mathematics and Natural Science - IPB University Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi

Anggun Dwi Patricia, Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi

Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi

Ayu Azira, Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi

Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi

Andreas Sihotang, Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi

Departemen Kimia, Fakultas Sains dan Teknologi, Universitas Jambi

Indra Lasmana Tarigan, Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi Natural Product and Bioactive Compounds Laboratory, Faculty of Sciences and Technology, Universitas Jambi

Department of Chemistry, Faculty of Sciences and Technology, Universitas Jambi Natural Product and Bioactive Compounds Laboratory, Faculty of Sciences and Technology, Universitas Jambi

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Published

2025-08-31

Issue

Vol. 7 No. 3 (2024)

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Articles

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Copyright (c) 2025 Alpi Meitia Reski, Anggun Dwi Patricia, Ayu Azira, Andreas Sihotang, Indra Lasmana Tarigan

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