1Andi Suryanto,2Novy Saputri,3Fhika Wulandari,4Mustafiah
1,2,3,4Department of Chemical Engineering, Faculty of Industrial Technology Universitas Muslim Indonesia Makassar, 90231
DOI : https://doi.org/10.47191/ijmra/v5-i11-21Google Scholar Download Pdf
ABSTRACT:
An accumulation of bacteria leads to an unbalanced level of oral acids, which results in non-fresh breath. It is anticipated that these issues will be solved by the flavonoids in Kalamansi orange peel acting as an antibacterial in edible films. This study was carried out to ascertain the composition of Kalamansi orange peel extract as an inventive mouth freshener edible film and to ascertain edible film formulation that satisfied the characteristics evaluation test and organoleptic test as a mouth freshener. Kalamansi orange peel was extracted by maceration with 70% ethanol which was then analyzed for its content. The edible film formulation was made into 5 formulation (0-4%). Each of which was tested for characteristics and organoleptic evaluation. The results showed that the content of Kalamansi orange peel extract met the requirements to be formulated in edible films, ethanol content test, yield, moisture content and qualitative tests of flavonoid compounds. The characteristic evaluation test, in each formulation of F0-F4 has reached the corresponding requirements. As for the evaluation test of thickness characteristics of 0.22-0.32 mm, pH of 6.72-7.25, disintegration time of 11-35 seconds and uniformity weight of 100-105 mg. In organoleptic tests, the panelists preferred formulation of edible film was 0% (without Kalamansi orange peel extract). In addition, there are significant differences between edible film (0-4%) and control (K+) in the parameters of color, aroma, texture, taste and refreshing activity.
KEYWORDSEdible Film, Ethanol, Flavonoid, Kalamansi Orange Peel, Maseration
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Volume 05 Issue 11 November 2022
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