Open AccessCharacteristics of bacterial cellulose derived from two nitrogen sources: ammonium sulphate and yeast extract as an indicator of smart packaging on fresh meat
Author(s) -
Andi Dirpan,
I Kamaruddin,
Adiansyah Syarifuddin,
Zainal Zainal,
Aminur Rahman,
Hafidzah,
Rindam Latief,
Kusumandari Indah Prahesti
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/355/1/012040
Subject(s) - bromothymol blue , bacterial cellulose , cellulose , ph indicator , phenol red , food packaging , chemistry , ammonium , food science , food spoilage , methyl cellulose , nitrogen , phenol , active packaging , chromatography , organic chemistry , bacteria , biology , genetics
Intelligent packaging equipped by an indicator to detect changes of food quality that packaged. Extracellular polysaccharides layer (e.g. cellulose), synthesized by Acetobacter xylinum and potentially become the material of intelligent packaging, because it was good to absorb pH indicator dyes. Nitrogen source added differently in the medium of Acetobacter xylinum will gives some cellulose different characteristic too. The aim of this research was to determine the effect of Ammonium sulphate and yeast extract addition to cellulose characteristic as the material of intelligent packaging. Bacterial cellulose used to immobilized pH indicator dyes such as Bromothymol Blue (BTB), Phenol Red (PR), Methyl Red (RR), Bromothymol Blue – Methyl Red (BTB+MR), and Bromothymol Blue – Phenol Red (BTB+PR). The intelligent packaging will be applied to fresh meat for 24 hours in room temperature storage. During the storage, fresh meat produces Total Volatile Bases Nitrogen (TVBN), TVBN increase during deterioration and accumulated in the package until pH increases and detected by indicator due to color changes. The result shows that utilization of nitrogen source (Ammonium sulphate) produce better characteristic of bacterial cellulose so that the bacterial cellulose used for intelligent packaging. Furthermore, immobilization solution of BTB on pH 2.74 and PR on pH 2.66 in bacterial cellulose shows significant color changes that can visually observe to quality changes of fresh meat.