Volume 3 Number 4 (Jul. 2013)
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IJBBB 2013 Vol.3(4): 354-356 ISSN: 2010-3638
DOI: 10.7763/IJBBB.2013.V3.230

Antibacterial and Antioxidant of Uwi (Dioscorea Alata L) Starch Edible Film Incorporated with Ginger Essential Oil

Miksusanti, Herlina, and K. I. Masril
Abstract—It has been done the testing of antibacterial and antioxidant activity of edible film which incorporated with ginger essential oil. Antibacterial activity testing has been done by disk method. An Antioxidant activity test has performed with a spectrophotometric method using DPPH as a radical source. The result of the research showed that ginger essential oil has antibacterial activity against Escherichia coli. The best antibacterial activity of edible film was at 3% essential oil with inhibitor zone 0.5 cm. The best antioxidant occurs in 3% essential oil with 31.50 percent reduction of DPPH. An Edible films containing 3% essential oil has the tensile strength is 24.96 kPa and elongation percent is 20% and 0.3 mm of film thickness. The edible film can produce antibacterial and antioxidant properties of the optimum by the addition of 3% essential oil.

Index Terms—Edible film, uwi starch, antibacterial, antioxidant, DPPH, escherichia coli.

Miksusanti and K. I. Masril are with the Chemistry Department of Sriwijaya University.
Herlina is with the Pharmacy Department Sriwijaya University (e-mail: Miksusalbi2000@yahoo.com).

 

Cite:Miksusanti, Herlina, and K. I. Masril, "Antibacterial and Antioxidant of Uwi (Dioscorea Alata L) Starch Edible Film Incorporated with Ginger Essential Oil," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 354-356, 2013.

General Information

ISSN: 2010-3638
Frequency: Bimonthly (2011-2015); Quarterly (Since 2016)
DOI: 10.17706/IJBBB
Editor-in-Chief: Prof. Ebtisam Heikal 
Abstracting/ Indexing: Electronic Journals Library, Chemical Abstracts Services (CAS), Engineering & Technology Digital Library, Google Scholar, and ProQuest.
E-mail: ijbbb@iap.org
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