International Journal on Advanced Science, Engineering and Information Technology, Vol. 5 (2015) No. 4, pages: 344-348, DOI:10.18517/ijaseit.5.4.547

Edible Film from Jack Bean Flour for Use as an Antioxidative Packaging Incorporating Extract of Green Tea

Triana Lindriati, Simon B.W, Yunianta Yunianta

Abstract

Addition of green tea’s extract in edible film’s matrix will improve film’s functionality. The film will has antioxidant properties and can protect food from rancidity and discoloration. In this research film based component was jack bean flour which has high content of carbohydrate and protein. The film had good mechanical and physical characters. The aim of this research was studying effect of green tea’s extract addition on phenolic, tannin concentration and antioxidant  activity of edible film. Extract of green tea was prepared with variation of temperature (28oC, 50oC and 100oC). The result showed that increasing of extraction temperature would increase phenolic content, tannin concentration and antioxidant  activity. When green tea extracted at 100oC phenolic concentration was 144.179 mg/g, tannin  was 50.345 mg/g and antioksidant activity was 58.8% (DPPH inhibition). After the extract was incorporated in to edible film, total phenolic concentration of film was 113.544 mg/g, tannin was 41.842 mg/g and antioxidant activity was 45.22%. Edible film with green tea addition, showed ability in inhibiting rancidity of peanut oil whereas peroxide value and TBA (Thio Barbituric Acid) number of peanut oil was 11.5 meq O2/kg and 0.13 ml/g after edible film immersion in 5 days. Peroxide value and TBA number of peanut oil without edible film immersion was 20.3 meq O2/kg and 0.32 ml/g.

Keywords:

Phenolic, tanin, DPPH inhibition, peanut oil, peroxide value, TBA number

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