KARAKTERISTIK EDIBLE FILM DARI PATI KACANG HIJAU DENGAN PENAMBAHAN FILTRAT JAHE EMPRIT SEBAGAI PENGHAMBAT BAKTERI Escherichia coli METODE CAKRAM

Packaging for food that made from organic materials is currently increasing. The use of edible films namely to replace non-biodegradable packaging and increase the use of natural resources. This packaging is environmentally friendly and commonly known as edible packaging. The purpose of this study was to analyze the characteristics of the edible film with addition of mung bean starch and emprit ginger filtrate and to analyze bacterial inhibition of ginger filtrate on the edible film. Edible films made of hydrocolloid compounds (starch and protein) and fat, or combination of both. Mung bean starch is one of the raw materials that can used in edible films making. The addition of emprit ginger filtrate in the edible film aims to inhibit Escherichia coli bacteria. The bacterial inhibition was tested using the disc method. This study used a factorial randomized block design as a research design.. The first factors is concentration of mung bean starch which consists of three levels, namely P1 (2%), P2 (3%), and P3 (4%). The second factors is concentration of emprit ginger filtrate which consists of three levels, namely J1 (8%), J2 (9%), and J3 (10%). According to the results of research the concentration of mung bean starch has an effect on thickness, solubility, transparency, tensile strength, elongation, and bacterial inhibition. The concentration of emprit ginger filtrate has an effect on bacterial inhibition. There was an interaction between the concentration of mung bean starch and ginger emprit on the transparency parameters. The best results were found in the P3J3 treatment (4% green bean starch + 10% emprit ginger filtrate) which had a thickness value of 0.17 mm, solubility 33.75%, transparency 3.16 A / mm2, tensile strength 0.85 M.Pa, 32.90% elongation, 2.38 g / m2/24 hours WVTR, and 14.02 mm bacterial inhibition