Vol. 6 (07) pp. 705-709 DOI: 10.21474/IJAR01/7416

EFFECTS OF TEMPERATURE AND STORAGE TIME ON FILM WITH NATURAL DYE OF ?SENDUDUK? FRUIT (Melastomamalabathricum, L.) EXTRACT AS SMART PACKAGING IN DETECTING SPOILAGE ON CHICKEN MEAT.

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  • Department of Agricultural Product Technology, Faculty of Agricultural Technology, UniversitasAndalas Padang, West Sumatera, Indonesia-25163.
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Abstract

This research aimed to study the effects of temperature and storage time on colour of film with natural dye of ?senduduk? fruit (Melastomamalabathricum, L.) extract as smart packaging in detecting spoilage on chicken meat and the effectivity of natural dye from ?senduduk? fruit extract as film for smart packaging indicator and its colour-changing indicator. This study used two factors, three and five level and three replications. First factor was temperature storage which was freezer temperature (?-20C) and room temperature (?250C). Second factor was storage time consisted of 0 - 28 days for ?-20C and 0-6 days for ?250C. This study showed that the most effective treatment of colour change indicator film is a natural dye ?senduduk? fruit extract in room temperature storage (?250C) with the value of colour change (0Hue) is 351.29 (red-purple) into 41.53 (red), the pH value (4.50-7.17), total anthocyanins (7.84-1.34mg/L), and the thickness of the film used ranged from 0.11-0.23mm. The utilization of natural dye of ?senduduk? fruit (Melastomamalabathricum, L.) extract as smart packaging is effective as indicator for chicken meat during storage periods. Changing of film indicator during storage temperature (?250C) was from red-purple to red during 6 days of storage time.

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How to Cite This Article

Ismed, Netty Sri Indeswari and Afifah Rahmi. (2018); EFFECTS OF TEMPERATURE AND STORAGE TIME ON FILM WITH NATURAL DYE OF ?SENDUDUK? FRUIT (Melastomamalabathricum, L.) EXTRACT AS SMART PACKAGING IN DETECTING SPOILAGE ON CHICKEN MEAT., Int. J. of Adv. Res., 6 (07), 705-709, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/7416

Corresponding Author

Ismed
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Padang, West Sumatera, Indonesia-25163
Creative Commons Attribution 4.0 This work is licensed under a Creative Commons Attribution 4.0 International License.