Daya tahan kemasan antimikroba berbahan baku karagenan dan agar-agar

Abstract

Active packaging is one of the technique that can be developed to prolong shelf-life; enchance safety or sensory properties while maintaining the product quality. Active packaging is a packaging teclmique where the packing material has an active interaction with the product. One example of the active packaging is antimicrobial (AM) film with garlic extract as the AM agent. Fish ball was choosen in this research as a product for application of AM film, since it is a perishable product. Generally, fish ball used chemical preservatives to prolong its shelf-life. The preservatives sometimes off course can cause the health problems. Garlic is believed had capability against such bacterial growth of E. coli, S. typhimurium and S. aures. The purpose of this research is to investigate the effectivity of AM film base on carrageenan and agar-agar againts E. coli, S. typhimurium and S. aures. Further more this research is also dedicated to find the quality of fish ball coated by AM film during storage at different temperature. This research was consist of three steps: (i) product on AM of film, (ii) investigating the activity of AM film against microorganism growth, (iii) analyzing product quality during storage.