EFFECTS OF KESUM LEAF EXTRACT SUPPLEMENTATION ON CHARACTERISTICS OF DURIAN SEEDS STARCH (DURIO ZIBETHINUS) – CHITOSAN EDIBLE FILM

Abstract

Edible films are thin layers formed on food surface to maintain quality and extend shelf life of food. One of the edible packagings used as a wrapper on food is an edible film from durian seed starch-chitosan. Additional supplementation from active ingredients can be used as antimicrobials, such as kesum leaf extract (KLE). The purpose of this study was to evaluate the effect of KLE on the physical properties of edible film of durian seed starch - chitosan. This research used completely randomized design (CRD) with one factor. In this research, treatments of the edible film with different concentrations of KLE (K0: 0 %, K1: 0.2 %, K2: 0.4 %, K3: 0.6 %, K4: 0.8 %, K5:1.0 %, and K6: 1.2 %) were performed. The variables observed were microstructure of edible film evaluated using scanning electron microscopy (SEM) and physical properties of edible film, including WVTR (water vapor transmission rate), tensile strength and elongation. The results showed that the surface of the SEM edible film in K0 was flat, very tight and non-porous, while that in K1 to K6 was very hollow and uneven, with non-uniform size. This indicated that KLE supplementation decreased homogeneity, resulting in changes in the surface morphology of the films. KLE supplementation had no significant effect on WVTR and elongation, but it had a significant effect on tensile strength.

Keywords

• chitosan
• edible film
• kesum leaf extract
• tensile strength
• wvt