Pengembangan Kemasan Antimikrobial (AM) untuk Memperpanjang Umur Simpan Produk Pangan (The development of Antimicrobial (AM) Packaging to Prolong the Shelf Life of Food Product)

Abstract

Antimicrobial (AM) packaging is a new breakthrough in the packaging technology. This technique is done by incorporate antimicrobial agents into packaging matrix. There are two materials were used as a film material i.e. chitosan and agar. This research were aimed (i) to obtain best formula for AM film producing; (ii) to assay the efficacy of the AM packaging to inhibit the growth of Escherichia coli, Salmonella typhimurium and Staphylococcus aureus at various temperatures of storage; and (iii) to apply AM film for food products coating. This research resulted on the addition of 1% glycerol could improve the physical and mechanical properties of the AM. Furthermore, physical- mechanical properties of AM made from chitosan was significantly different for the thickness, water vapor transmission rate and transparency. Both AM whether they were made from chitosan or agar had poor resistance to water vapor. In this research, AM films demonstrated the ability of good inhibition to the growth of Escherichia coli, Salmonella typhimurium and Staphylococcus aureus. The shelf life of the film chitosan-based at 5°C was estimated to be 24 days and at 15°C was 19 days. The effectiveness of inhibition of film was occurred in bacteria of S. typhimurium, followed by E. coli and S.aureus. The food product of fishball was coated by AM films generally had better quality than the one without coating. At the temperature of 5°C, the product was preferred by more than 21 days, while the uncoated fishball was only able to survive up to 21 days. Further more, AM packaging was able to protect the product until 3 days at 37°C instead of 1.5 days for the fishball without AM film.