Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT
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Pengemas Kertas Aktif Dengan Penambahan Minyak Atsiri Jahe (Zingiber officinale Rosc)

*Umar Hafidz Asy'ari Hasbullah  -  Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia
Safira Firdausi Putri Afinda  -  Program Studi Teknologi Pangan, Universitas PGRI Semarang, Indonesia
Enny Purwati Nurlaili  -  Program Studi Teknologi Hasil Pertanian, Universitas 17 Agustus 1945 Semarang, Indonesia

Citation Format:
Abstract

Kertas aktif merupakan salah satu pengemas ramah lingkungan yang mampu memperpanjang umur simpan produk. Bahan aktif yang bisa ditambahkan kedalamnya ialah minyak atsiri. Tujuan penelitian ini untuk mempelajari pengaruh penambahan minyak atsiri jahe terhadap sifat fisik, sensoris, antioksidan, dan antimikrobia. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan konsentrasi minyak atsiri jahe hingga 0,5%. Pembuatan kertas aktif diawali dengan membuat larutan aktif yang diformulasi dengan minyak atsiri jahe, yang kemudian disemprotkan pada kertas saring sehingga diperoleh kertas aktif. Hasil penelitian menunjukkan bahwa penambahan minyak atsiri jahe berpengaruh nyata pada laju transmisi uap air (WVTR) kertas aktif. Semakin meningkat konsentrasi minyak atsiri menunjukkan pengaruh nyata terhadap ketebalan kertas aktif. Penambahan minyak atsiri jahe berpengaruh nyata terhadap intensitas aroma. Penambahan minyak atsiri jahe juga berpengaruh nyata terhadap antioksidan dan antimikroba. Aktivitas antioksidan dalam kertas aktif mengalami peningkatan seiring dengan penambahan konsentrasi minyak atsiri jahe. Perlakuan penambahan minyak atsiri jahe 0,5% memiliki WVTR 10,15 g/m2/jam, ketebalan 0,366 mm, intensitas aroma sedang, aktivitas antioksidan 22,62% dan menghasilkan zona hambat antimikroba 8,27 mm. Kesimpulannya, minyak atsiri jahe dapat digunakan sebagai pengemas aktif dengan meningkatkan aktivitas antioksidan dan antimikrobia serta mampu menekan laju transmisi uap air dan memberikan aroma khas jahe pada kemasan.

Abstract

Active paper is one of the environmental-friendly packaging that can extend shelf life. The active ingredient such as essential oil, can be applied. This study was done to analyze the effect of addition ginger essential oil to physical, sensory, antioxidant, and antimicrobial properties of active paper. This study used a completely randomized design with the treatment of ginger essential oil concentration up to 0.5%. Active paper was composed initially with making an active solution formulated with ginger essential oil, followed by spraying on filter paper to obtain active paper. The results showed that the addition of ginger essential oil had a significant effect on the active water vapor transmission rate (WVTR). The increase of essential oil concentration showed a significant effect on the thickness of the active paper. The addition of ginger essential oil significantly affected the aroma intensity and had significant effect on antioxidant and antimicrobial paper. Antioxidant activity in active paper has increased along with the increase in concentration of ginger essential oil. The addition of 0.5% ginger essential oil had WVTR 10.15 g/m2/hour, thickness 0.366 mm, moderate aroma intensity, antioxidant activity 22.62% and produced an antimicrobial inhibition zone of 8.27 mm. As conclusion, ginger essential oil increased WVTR and thickness of paper and showed the increase in antioxidant and antimicrobial activity.

 

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Keywords: kertas aktif; minyak atsiri jahe; larutan aktif; aktivitas antioksidan; antimikroba

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