KARAKTERISTIK EDIBLE FILM BERBASIS SINGKONG KARET (MANIHOT GLAZIOVII MUELL) DENGAN PENAMBAHAN STPP (SODIUM TRIPOLYPHOSPHATE) DAN FILTRAT JAHE MERAH (ZINGIBER OFFICINALE VAR. RUBRUM) SEBAGAI PENGHAMBAT ESCHERICHIA COLI.

Foods are generally very sensitive and easy to decrrease quality due to environmental, chemical, biochemical, and microbiological factors. Packaging is an appropriate handling in preventing damage to food, a way of packaging is with edible film. The development of edible films on food in addition to providing better quality products and extended durability, can also be an environmentally friendly packaging material. Edible film provides an alternative ingredient packaging that has no impact on environmental pollution because it uses renewable materials and it’s also cheap. This research aims to know the influence of the use of STPP (sodioum tripolyphosphate) on physical characteristics and mechanical edible film that produced, and to know the effectivity of adding ginger filtrat as inhibitor of Escherichia coli. The study used a factorial randomized block design with two factors. The first factor was the addition of STPP with the concentration of 0.1%, 0.2%, 0.3% and 0.4% and the second factor was the addition of ginger filtrate with concentrations of 6%, 8% and 10%. The parameters tested were thickness, tensile strength, elasticity, water vapor transmission rate, solubility, transparency and inhibition zone. The results showed that the addition of STPP (sodioum tripolyphosphate) with different concentrations significantly affected the thickness, tensile strength, water vapor transmission rate, and solubility of edible film that produced. The best treatment is S1J2 (tensile strength 4.89 MPa, elongation 64.38%, water vapor transmission rate 13.05 g/m2/24hours; thickness 0.12mm; solubility 4.89%) and addition of ginger filtrate can inhibit the growth of Escherichia coli up to 17,67 mm in addition of ginger filtrate with 10% concentration