KUALITAS EDIBLE FILM DARI KARAGENAN DENGAN PENAMBAHAN EKSTRAK KUNYIT PADA DODOL SUBTITUSI RUMPUT LAUT (EUCHEUMA COTTONII)

The process of food damage can be inhibited by the use of active packaging in the form of antimicrobial edible packaging (antimicrobial edible packaging). One of them with edible film is a thin layer that can be consumed and usually used to protect food. The purpose of this research is to know the interaction and influence of edible film on the value of tensile strength, transparency, elongation, WVTR, solubility, thickness, and to know the effect of edible film and antibacterial application to shelf life of seaweed dodol during storage with period day 0, 2, 4th day, and day 6. Implementation of this research is done by 2 stages namely stage 1 using Randomized Block Factor Random Design with factor 1 concentration of carrageenan (I%, 1.5% and 2%) with turmeric concentration 0.5%, 0.75% and 1%), and the second phase design study using RAL Completely Randomized Design with 1 factor ie the use of edible film to be applied to seaweed dodgy. The results of the edible film analysis showed that the best 3 treatments were achieved and complied with the Japanese Industrial Standard (1975) standards based on their effect on the storage of dodol, respectively, from the best treatment in P3T3 treatment (2% carrageenan: 1% turmeric extract), P3T2 (carrageenan 1,5 %: turmeric extract 0.75%) and P3T1 (carrageenan 1%: turmeric extract 0.5%). The application of 3 types of edible film gave a very significant effect on the texture value of 5.23-6.45 N / m, water content 24,18-24,70%, TPC 6,23-3,57 CFU / gram, shrinkage weight of 0.033-0.095%. During storage. Edible film which is effective in inhibiting dodol damage ie P3T3 (2% carragenan: turmeric extract 1%). Based on the effectiveness test for P3T3 obtained WVTR (Water Vapor Trasmission Rate) 41.01 mg.mm/24, transparency 1.73 A546 / mm, elongation 14.44%, tensile strength 7.5 Mpa, thickness 0.140 mm