Pembuatan Edible Film CMC/Kitosan dengan Penambahan Antioksidan dari Ekstrak Daun Kelor (Moringa Oleifera L.)

Abstract

Research on the synthesis of edible film CMC/Chitosan with the addition of antioxidants from Moringa leaf extract has been carried out. Moringa leaf extract used has been tested for its antioxidant activity by the DPPH method. The results of the antioxidant activity test were expressed as IC50 with a value of 3.773 ppm. Edible films were made using the casting method by mixing CMC solution with variations of 0.5%, 1%, 1.5% and 2% (w/v) chitosan solutions. After the solution is mixed and then printed, dried and tested for tensile strength. The results of the highest tensile strength test will be used in the manufacture of CMC/Chitosan edible films with the addition of Moringa leaf extract. The edible film with the highest tensile strength was CMC/Chitosan 1% edible film with a tensile test result of 65.103 MPa. Furthermore, the CMC/Chitosan 1% edible film was added with Moringa leaf extract and the edible film produced was tested for tensile strength, percent elongation, absorption, solubility, vapor transmission, FTIR, SEM, DSC, antioxidant and antibacterial properties. The results of the tensile strength test of the edible film were 37.899 MPa with the addition of 2.250%. The results of physical properties tests such as testing for absorption, solubility and water vapor transmission were 66.19%, 70%, and 0.165 g/m2.day. The results of the antioxidant activity test were 11.74 ppm and the inhibition zone for E.coli was 8.8 mm and S.aureus was 7.56 mm.