Impregnasi Mikroenkapsulasi Ekstrak Buah Andaliman (Zanthoxylum acanthopdium) pada Selulosa Bakteri sebagai Kemasan Makanan Aktif pada Daging Sapi

Abstract

Beef is prone to spoilage due to bacterial growth, requiring active food packaging that can. extend storage time. Using andalimanfruit extract microencapsulated into bacterial cellulose (SB) can increase SB's ability as an antibacterial and antioxidant so that it is suitable as the latest innovation for active food packaging. The microencapsulated impregnation process was carried out with variations in the volume of andaliman fruit extract ( 5 ml, 10 ml, 15 ml, 20 ml, and 25 ml) to see the effect of volume on the impregnation process. FTIR and SEM analysis results showed that the microencapsulation impregnation process of andaliman fruit extract was successfully carried out. The supporting characteristics of SB and microencapsulation of andalirn.an fruit extract can be used as active food packaging, namely by testing antibacterial activity against Escherichia coli and Staphylococcus aureus bacteria on. SB/EA 20, showing a strong inhibitory zone, and antioxidant activity tests obtaining IC50 values in the strong category of 98.5090 ppm so that the food packaging obtained can extend the storage time of beef Tensile strength and WVTR tests produce good values of 6. 7705 MP a and 0.1206 kg s-1 m-2 to protect the product from mechanical forces and prevent moisture from entering. This can also be proven by the results of the TVBN test on. beef with active food packaging, which shows that the product can still be consumed compared to beef without active food packaging after a storage time of20 hours.