EFFECTS OF TEMPERATURE AND STORAGE TIME ON FILM WITH NATURAL DYE OF ?SENDUDUK? FRUIT (MELASTOMAMALABATHRICUM, L.) EXTRACT AS SMART PACKAGING IN DETECTING SPOILAGE ON CHICKEN MEAT.
Journal Title: International Journal of Advanced Research (IJAR) - Year 2018, Vol 6, Issue 7
Abstract
This research aimed to study the effects of temperature and storage time on colour of film with natural dye of ?senduduk? fruit (Melastomamalabathricum, L.) extract as smart packaging in detecting spoilage on chicken meat and the effectivity of natural dye from ?senduduk? fruit extract as film for smart packaging indicator and its colour-changing indicator. This study used two factors, three and five level and three replications. First factor was temperature storage which was freezer temperature (?-20C) and room temperature (?250C). Second factor was storage time consisted of 0 - 28 days for ?-20C and 0-6 days for ?250C. This study showed that the most effective treatment of colour change indicator film is a natural dye ?senduduk? fruit extract in room temperature storage (?250C) with the value of colour change (0Hue) is 351.29 (red-purple) into 41.53 (red), the pH value (4.50-7.17), total anthocyanins (7.84-1.34mg/L), and the thickness of the film used ranged from 0.11-0.23mm. The utilization of natural dye of ?senduduk? fruit (Melastomamalabathricum, L.) extract as smart packaging is effective as indicator for chicken meat during storage periods. Changing of film indicator during storage temperature (?250C) was from red-purple to red during 6 days of storage time.
Authors and Affiliations
Ismed . , Netty Sri Indeswari, Afifah Rahmi.
Keywords
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- EP ID EP366478
- DOI 10.21474/IJAR01/7416
- Views 56
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