Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging
The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The mater...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2023-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/717 |
| _version_ | 1797353374059855872 |
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| author | Ayunitasari Rachmawati Imam Thohari Khotibul Umam Al Awwaly Mulia Winirsya Apriliyani |
| author_facet | Ayunitasari Rachmawati Imam Thohari Khotibul Umam Al Awwaly Mulia Winirsya Apriliyani |
| author_sort | Ayunitasari Rachmawati |
| collection | DOAJ |
| description | The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil. |
| first_indexed | 2024-03-08T13:30:08Z |
| format | Article |
| id | doaj.art-2d2fa56ea5394eba9b8e369b0e3daaaf |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-03-08T13:30:08Z |
| publishDate | 2023-07-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-2d2fa56ea5394eba9b8e369b0e3daaaf2024-01-17T09:28:27ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202023-07-0118212012910.21776/ub.jitek.2023.018.02.5575Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial PackagingAyunitasari Rachmawati0Imam Thohari1Khotibul Umam Al Awwaly2Mulia Winirsya Apriliyani3Animal Science BrawiyajaAnimal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, IndonesiaAnimal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, IndonesiaDepartment of Animal Products and Technology, Faculty of Animal Science, Universitas BrawijayaThe purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.https://jitek.ub.ac.id/index.php/jitek/article/view/717antimicrobial activitycaseinchitosancinnamon essential oilgelatin |
| spellingShingle | Ayunitasari Rachmawati Imam Thohari Khotibul Umam Al Awwaly Mulia Winirsya Apriliyani Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging Jurnal Ilmu dan Teknologi Hasil Ternak antimicrobial activity casein chitosan cinnamon essential oil gelatin |
| title | Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging |
| title_full | Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging |
| title_fullStr | Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging |
| title_full_unstemmed | Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging |
| title_short | Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging |
| title_sort | antimicrobial activity of edible film with cinnamon essential oil as antimicrobial packaging |
| topic | antimicrobial activity casein chitosan cinnamon essential oil gelatin |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/717 |
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