Application of anthocyanin extract from butterfly pea flower (Clitoria ternatea) as a freshness indicator
Aplikasi ekstrak antosianin bunga telang (Clitoria ternatea) sebagai indikator kesegaran
DOI:
https://doi.org/10.33061/jitipari.v10i2.11078Abstract
Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.
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