Open AccessAnalysis of the effectiveness of active paper use by adding garlic extract in inhibiting bacterial growth
Author(s) -
Serli Hatul Hidayat,
Adiansyah Syarifuddin,
Andi Dirpan
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/575/1/012010
Subject(s) - staphylococcus aureus , bacterial growth , food science , bacteria , escherichia coli , pseudomonas aeruginosa , chemistry , active packaging , pseudomonas , microbiology and biotechnology , acetic acid , chitosan , microorganism , pulp (tooth) , active compound , biochemistry , biology , combinatorial chemistry , medicine , food packaging , genetics , pathology , gene
Active paper is a component with antibacterial properties, often used as a microorganism resistance regulator, alongside ensure quality maintenance, and provide safety for packaged products. The purpose of this study, therefore, is to evaluate the effectiveness of active paper added with garlic extract in inhibiting bacterial growth. This involved the addition of 20% garlic extract, 30% tapioca starch (w / w), 100 mL of 1% acetic acid and chitosan powder into whatman paper pulp, followed by testing on Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa bacteria. The results showed a zone of bacterial inhibition with respective diameter of 3.68 mm, 3.98 mm and 1.98. However, active paper alone does not possess these inhibitory properties.