Characteristics and antioxidants of edible film from durian seeds (Durio zibethinus) with additions to rosella flower extract (Hibiscus sabdariffa L.)
Sitti Rahmawati, Pathuddin Pathuddin, Siti Nuryanti, Vivi Dia Afrianti Sangkota, Afadil Afadil, Anggraini, Nurhasfah Syawaliah
Abstract
The purpose of this research is to determine edible films' properties from Durian seed starch and the effectiveness of adding rosella flower extract (Hibiscus sabdariffa L.) to antioxidants. The highest antioxidant activity was treated with a 1: 1 solvent ratio (ethanol: aquadest) with an IC50 value of 73.97 ppm. The best edible film in this study was an edible film at a temperature of 80 °C, with a starch concentration of 2 % (w / v) and an addition of 1.5 % (w / v) of the Rosella flower extract. The thickness result is 0.2100. mm, tensile strength 0.000363 N / mm2, elongation 180.2 %, elasticity 0.000335, pH 6.12, absorption 77.8 %, water vapor permeability 0.00438 g / mm2. Functional group analysis shows that the manufacturing process of the edible film is by adding chemical groups, and the shelf life of potato edible film at room temperature is four days. The shelf life at low temperature is six days.