Aktivitas Antioksidan Edible Film Galaktomanan yang Diinkorporasi dengan Ekstrak Rimpang Jahe pada Daging Ikan Nila

Abstract

The isolated of fresh ginger essential oil had been by hidrodistillation and chemical components were analyzed by GC - MS. The main chemical components of volatile oil (> 3%) is obtained geranial (20.27%), 1,8-cineol (14.87%), neral (14.23%), kamfen (12.32%), beta-ocimene (4.26%), beta-myrcene (3.21%), zingiberen (3.0%). Furthermore, dry ginger pulp was extracted with 96% ethanol using a soklet. Ginger rhizome extract (essential oil (extract 1)) and (ethanol extract (extract 2)) determined by DPPH antioxidant activity of free radicals. IC50 values obtained are respectively 1363.298 mg/mL and 1124.464 mg/mL. Ginger rhizome extract inkorporation to galaktomanan Edible film, then wrapped in bacon tilapia for 5 days at 4 ° C. Specified iodometric titration peroxide results obtained in a row is 12.384 meq/kg and 11.88 meq/kg. To see a group absorption spectrophotometry determined hydroperoxide in FT-IR showed that inkorporation galaktomanan edible film to extract 1 and extract 2 can inhibit the oxidation of fat tilapia.