Engineering International Conference Mini Symposium, 5 October 2016, Semarang, Indonesia.

Characteristics of Pectin-Based Edible Film from Jackfruit

Straws Incorporated with Dendrocin Extract as Microbial
Agent Developed for Chicken Meat Packaging

ABSTRACT: The use of syntetic preservation and conventional plastic packaging in food
industries has led to bad impacts to body health and environment. Dendrocin is an antimicrobial
substances extracted from bamboo roots that can be combined with jackfruit straws edible film to
make bio-preservatives food packaging. This research was aimed to analysis the best concentration of
dendrocin extracts in jackfruit straws edible film as chicken meat packaging in term of characteristics
and anti-microbe effectivity. Edible film were prepared from pection extracted from jackfruit straws,
tapioca flour 2:3 (w/wpectin), and sorbitol as plastilizer 1:3 (v/wpectin). Then, it was added by various
concentration of dendrocin extracts 0%, 2%, 4%, 6%, 8%, and 10% as samples. The samples were
tested to determine thickness, water uptake, and pH value of chicken meat after wrapped by sample
for 16 hours in room temperature. The result showed antimicrobial agent of dendrocin has effects to
preserve chicken meat with the best concentration 10% with pH value 5,16. Analysis of thickness and
water-uptake also showed the same result of best concentration 10% with value 0,298 mm and 83,33%,
respectively.

Key words: edible film; jackfruit straws; dendrocin; chicken meat; bio-preservative packaging.

1. INTRODUCTION 2.2. Method

Chemical synthesis preservatives have negative
effects on the human’s body health such as nitrate
and nitrite preservatives in meat can bind to amino
acids to form a derivative called nitrosoamine.
Nitrosoamine is a toxic compound that is potential to
cause cancer [1] [2]. Dendrocin is a protein derived
compound from bamboo shoots which has
antimicrobial activity that can kill bacterial and
fungal pathogens [3]. Antibacterial properties in
bamboo shoots are due to the presence of 2.6-
bimethoxy-p-benzoquinone, which has the potential
as a food bio-preservation [4]. Dendrocin can be
incorporated with edible film.
Edible films are made from hydrocolloid
(carbohydrates/polysaccharides) and fat compounds.
Polysaccharide content such as starch and pectin
which are potential raw materials for making edible
films [5].
To replace the use of nitrate and nitrite
preservatives in chicken meat, we tried to analyze the
effectiveness of dendrocin content in edible film
from jackfruit. In this study, dendrocin extract was
mixed with edible film from jackfruit with
concentration levels of 2%, 4%, 6%, 8%, 10%, and
0% as data collection. From the levels of different
concentration levels, the characteristics of the film
and the pH value of chicken meat were tested to get
the best concentration as a preservative packaging.
2. MATERIALS AND METHODS
2.1. Materials
Jackfruit straws were supplied from Pasar Johar
Semang. Bamboo shoots were obtained from Pasar
Baru Semarang. Others material were HCl, sorbitol,
tapioca flour, 96% ethanol, and chicken meat
2.2.1 Isolation of Pectin
Jackfruit Straws were added with sufficient
distilled water. Then, It was crushed until become
slurry. Slurry was added by HCl solution pH 1,5 with
composition 1:5 (v/v). It was heated in 90 0-950 C for
2 hours. Then, it was filtered to take filtrate. After
that, filtrated was added by ethanol 96% with
composition 1:1 (v/v). Coagulum were created had
to be dried it in 600 C for 10 hours. It was mashed
until become powder [6].
2.2.2 Isolation of Dendrocin
Small pieces of bamboo shoots were added by
sufficient distilled water. Then, it was blended for 5
minutes until become slurry. Slurry were filtered to
take filtrate. Filtrate were centrifuged at 2500 rpm for
20 minutes. Supernatan were created from
centrifugation was dendrocin. Then, dendrocin were
separated from its solution [7].
2.2.3 Making of Edible Film Sample
Prepare pectin, tapioca flour (bt / bp), and
sorbitol (vs / bp). Tapioca flour were added with
sufficient distilled water and heated at 700C for 20
minutes. Then, solution were added by sorbitol at
500C for 15 minutes. Pectin were added and heated
at 700-800 for 15 minutes. It was added by variations
of dendrocin 0%, 2%, 4%, 6%, 8%, and 10% while
stirring evenly. Pour into the film printer and wait for
about 15 minutes. Then, It was heated at 600C for 10
hours [8].
2.2.4 Test of Samples
2.2.4.1. Examine edible film as preservative
packaging on chicken meat
Small pieces of chicken meat were prepared to a
size of about 2 cm2. Then, it was wrapped in edible
film sample and stored for 16 hours at room
 Engineering International Conference Mini Symposium, 5 October 2016, Semarang, Indonesia.

temperature. Then analysis of pH value of chicken
meat [9].
2.2.4.2. Characteristics test of edible film samples
Film Thickness Test
The thickness was measured using a micrometer
screw
Water Uptake Test
The initial weight of the sample to be tested on
the scale. Then fill the container with distilled water,
place the sample into the container. After 10 seconds
lift the sample and weigh it. Repeat every 10 seconds
until the weight is constant [10].
The percentage of water content is calculated by
Based on the graph at figure 2, there is fluctuating
result of the dendrocin extract effect especially
sample 2 and 5. But others three samples show
higher concentration decreased value of water
uptake. The lowest value is the best result with value
83,33% due to most capable to persist from water.
3.3. Acidity
pH value of chicken meat was calculated by pH
meter. The result describes at Figure 3.
5.6
5.5

Acidity/pH
the formula: 5.4
𝐖 –𝐖𝐨
Moisture Absorbtion (%)= × 𝟏𝟎𝟎%
𝐖𝐨
5.3
Wo = The weight of dry edible film
W = Wet edible film weight 5.2

3. RESULT AND DISCUSSION 5.1

3.1. Thickness 0 2 4 6 8 10
The thickness of the samples were measured by using Samples of Dendrocin Extract (%)
micrometer screw. The result shows at Figure 1. Fig. 3. pH Value of Chicken Meat
0.31
From graph’s data, it shows there is effect of
dendrocin extract in edible film. Higher
0.29
Thickness (mm)

concentration decreased pH value of chicken meat.

0.27
The lowest result is 10% and the highest is 0%-5%.
0.25
The best result is the lowest with value 5,16 due to
0.23 the decay of chicken meat is characterized by
0.21 damage to the amino acids of meat which raises the
0.19 base level.
0 2 4 6 8 10
Samples of Dendrocin Extract (%)
4. CONCLUSION
Fig. 1. Thickness Test Based on the result and discussion, the best
From the graph, the lowest value is 0% dendrocin concentration of dendrocin extract in jackfruit edible
while the highest value is 10%. It shows higher film is 10% with value of thickness is 0,298 mm,
concentration of dendrocin increased the thickness of water uptake is 83,33%, and acidity (pH) is 5,16.
film. The best result is the highest with value 0,298
mm. ACKNOWLEDGEMENT
3.2. Water Uptake This research were funded by Ministry of
From the test was conducted, the result of water Research, Technology and Higher Education of the
uptake test can be seen in Figure 2. Republic of Indonesia through a program called by
Student Creativity Program (Program Kreativitas
780 Mahasiswa) 2017
Water Uptake (%)

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 Engineering International Conference Mini Symposium, 5 October 2016, Semarang, Indonesia.

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