| dc.description.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. | en_US |
