International Journal of Advanced Multidisciplinary Research and Studies
Volume 4, Issue 5, 2024
The Impact of Incorporating Varying Amounts of Anthocyanin from Purple Sweet Potato Peel and PVA on the Physical and Mechanical Characteristics of Smart Packaging Film
Author(s): Mutia Devi Hidayati, Arief Rahmatulloh, Ilham Nur Zaki, Muhammad Maulana Syafiudin
Abstract:
Smart Packaging Film (SPF) from biopolymer with the addition of anthocyanin extract from purple sweet potato peel (Ipomoea batatas L. Poir) as a freshness quality indicator is the main focus of this research. Anthocyanin extract was chosen due to its sensitivity to pH changes, functioning as an indicator of the fish's freshness quality. This research aims to assess the effect on the characteristics of SPF, including the testing of physical properties (thickness, moisture content, and water solubility), and mechanical properties (tensile strength and elongation). The anthocyanin indicator film from purple sweet potato peel was made using corn starch as the biopolymer with the addition of anthocyanin extract at concentrations of 0.5, 1, 1.5, and 2 g and variations of PVA at 1% and 2% (w/v). The results showed a thickness of 0.12 – 0.19 mm, moisture content of 14.58 - 18.93%, water solubility of 46.76 – 55.15%, tensile strength of 1.193 – 2.926 MPa, and elongation of 89.423 – 96.822%. The results of this research are expected to contribute to the development of innovative smart packaging technology and provide solutions to food safety issues with an environmentally friendly approach.
Keywords: Anthocyanin, pH Indicator, Smart Packaging Film
Pages: 978-983
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