Characteristics of Jackfruit Straw’s Edible Film Enriching by Gingers Red (Zingiber officinale, Rosc.)

• DOI: 10.18517/ijaseit.5.2.505
• Publication Date: 2016-01-05T21:43:47Z
• Authors: Neswati Neswati; Wenny Surya Murtius; Andini Prastica
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

This research was aimed to determine the effect of the addition red ginger’s( Zingiber officinale, Rosc.) concentrate toward psycochemical, and sensory evaluation of edible film from jackfruit straw’s. Using design is Completely Randomized Designed (CRD) consist of 5 treatments (The addition of red ginger’s concentrate 2%, 4%, 6%, 8%, and 10%) and 3 replications. Data was analysed statiscally with ANOVA and were continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significance level. This research determined the addition of red ginger’s concentrate significantly affected toward a w , thickness and water vapor transmission rate, but not significantly affected toward water content. The best edible film were determined based on sensory evaluation on packaging of galamai, showed Treatment B as the best product with panelist prefferences at color (3,70), flavor (3,80), taste (3,75), and texture (3,50). For physical and chemical characteristic water content 12,6711%, a w 0,4263, thickness 0,0929 mm, water vapor transmission rate 0,0635 g/m 2 .hour.