English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Edible film merupakan suatu lapisan tipis yang dapat melindungi bahan pangan untuk menjaga kualitas produk. Bawang putih mengandung senyawa allin yang merupakan senyawa antibakteri jika ditambahkan pada edible film karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak bawang putih sebagai antibakteri dan karakteristik edible film karagenan. Metode penelitian yang digunakan bersifat eksperimental laboratori e s dengan rancangan percobaan Rancangan Acak Lengkap (RAL) dengan parameter uji konsentrasi ekstrak bawang putih yang berbeda. Data dianalisis menggunakan ANOVA dan dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukan bahwa ekstrak bawang putih berpengaruh terhadap aktivitas antibakteri dan karakteristik edible film karagenan. Hasil yang diperoleh dari perlakuan penambahan 7,5% ekstrak bawang putih sebagai antibakteri dapat dilihat zona hambatnya terhadap bakteri S. aureus sebesar: 3,00±0,100  mm dan bakteri E. coli : 2,18±0,07 mm sedangkan nilai karakteristik ketebalan: 0,17±0,003 mm, laju transmisi uap air: 6,49±0,42 g/m 2 /jam, kuat tarik: 13,88±0,29 MPa, persen pemanjangan: 14,75±0,09%. Kesimpulan menunjukkan bahwa penambahan ekstrak bawang putih pada edible film karagenan memberikan pengaruh nyata (P<0,05) terhadap aktivitas antibakteri dan karakteristik edible fil m karagenan. Edible film is a thin layer which able to protect the food and keep its quality.Garlic contains Allin compound which worked as antibacterial if added into carrageenan edible film. This study aimed to determine the effect of garlic extract addition as antibacterial and the characteristic of carrageenan edible film. The method was experimental laboratories with Completely Randomized Design with different concentration of garlic extract as the testing parameters. Data were analyzed using ANOVA then tested using Honestly Significance Difference (HSD) to determine the significance value of the sample. The result showed that the garlic extract was significant difference toward the antibacterial activities and the characteristic of carrageenan edible film. The result obtained from 7.5% garlic extract addition as antibacterial was the inhibition zone against S. aureus and E. coli of 3.00±0.100 mm and 2.18±0.07 mm; respectively. The other parameters such as thickness 0.17±0.003 mm, the water vapor transmission rate 6.49±0.42 g/m2/hour, the tensile strength 13.88±0.29 MPa, and the percent elongation 14.75±0.09%. The result indicated that the addition of garlic extract was significant difference (P<0,05) toward the antibacterial activities and characteristic of carrageenan edible film.

saintek perikanan/saintek perikanan

KARAKTERISTIK EDIBLE FILM KARAGENAN DENGAN PENAMBAHAN EKSTRAK BAWANG PUTIH (Allium sativum) SEBAGAI ANTIBAKTERI (The Characteristic of Carrageenan Edible Film with the Addition of Garlic (Allium sativum) as Antibacterial)