The Incorporation of Oleic Acid and Anthocyanin in Gelatin Film for Bekasam pH Monitoring
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Date
2019Author
Irsali, Muhammad Fakhrian
Sitanggang, Aziz Boing
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This study was aimed to develop and investigate the characteristics of the gelatin
film with oleic acid (OA) and anthocyanin extract incorporation and its application
for Bekasam pH monitoring. Anthocyanin was extracted from red cabbage (RC),
sweet potato (SP), black bean coat seed (BB), and purple rice (CR) and then tested
for pH sensitivity. Anthocyanin from SP was selected as showed the highest pH
sensitivity. Gelatin film was incorporated with 20% of anthocyanin extract and 50%
OA then characterized in comparison with control, and film with only OA or
anthocyanin extract. The film with OA and anthocyanin extract incorporation was
selected for application as the color changes can be observed clearly at pH 2-11.
Red color was present on the film added with anthocyanin extract from SP. OA
incorporation significantly decreased the elongation of the film, while it is on the
contrary for anthocyanin extract incorporation. Both OA and anthocyanin extract
incorporation decreased thickness, moisture content, and tensile strength of the film
significantly (p<0.05). Additionally, there was a reduction trend of water vapor
permeability for gelatin film incorporated with OA and anthocyanin. However, this
reduction was insignificantly different with the control (p>0.05). The incorporation
of OA provided wavier surface while anthocyanin extract incorporation enhanced
the compactness and smoothness of the film, and provided smoother surface of the
film. Higher enthalpy was needed for melting the film with anthocyanin extract.
The film was unable to provide the color changes corresponding to the pH decrease
of Bekasam during fermentation for 7 days.