Application of Anthocyanin Extracted from Purple Sweet Potato and Nata de Coco Film in The Smart Food Packaging Technology

  • Septia Ardiani Politeknik Negeri Media Kreatif
  • Rahmayanti Dany Handika State Polytechnic of Creative Media, Indonesia
  • Setiadi Desvi State Polytechnic of Creative Media, Indonesia
  • Nurul Akmalia State Polytechnic of Creative Media, Indonesia
  • Tipri Rose Kartika State Polytechnic of Creative Media, Indonesia
  • Meuthia Suryani State Polytechnic of Creative Media, Indonesia
Keywords: anthocyanin, freshness sensor, nata de coco, chicken liver

Abstract

Chicken liver is one of the products consumed by the majority of Indonesians. Chicken liver is in high demand by the public because it is cheap. To analyze the freshness of chicken liver in the package easily and practically, so analytical tools were needed. The purpose of this study was to develop an edible freshness sensor based on anthocyanin purple sweet potato with bacterial cellulose membrane from nata de coco. The edible freshness sensor can be applied as a freshness sensor to determine the freshness level of chicken liver by various parameters.  The color change of an edible freshness sensor was observed visually. The results showed that a change in the color of the freshness sensor, namely light blue when chicken liver was fresh, and dark blue when chicken liver was no longer fresh.

Author Biography

Rahmayanti Dany Handika, State Polytechnic of Creative Media, Indonesia

Graphic Technology Department, Study Program of Packaging Technology,

Published
2023-06-01
How to Cite
[1]
S. Ardiani, R. Handika, S. Desvi, N. Akmalia, T. Kartika, and M. Suryani, “Application of Anthocyanin Extracted from Purple Sweet Potato and Nata de Coco Film in The Smart Food Packaging Technology”, jtekno, vol. 20, no. 1, pp. 15–23, Jun. 2023.
Section
Articles
Abstract viewed = 184 times
pdf : 171 times