s Functional Characteristics Improvement of Edible Film through Addition of Gambier and Bay Leaf Extract

Background: In this study, the composition of the functional edible film focused on local materials was examined. However, the production of the edible film with strong capability as an antioxidant and antimicrobe has not been successful. Therefore, the incorporation of one or more functional compounds such as gambier and bay leaf extract into canna starch is a possible solution. Objective: These compounds work in synergy to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which satisfy the Japanese Industrial Standard (JIS) (1975), i.e. strong category. Methods: This study examined the effects of gambier and bay leaf extract addition on edible film characteristics, by implementing a completely randomized design method. The two factors examined were gambier (1.0, 2.0 and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0 and 6.0 percent, w/v) addition. Results: The parameters observed include mechanical (thickness, elongation percentage, water vapor transmission rate) and functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapor transmission rate of the functional edible film were 0.18-0.27 mm, 7.33-9.00% and 30.43-46.07 g.m^-2.d^-1, respectively. While antioxidant and antibacterial activities (value of inhibition diameter) were 23.24-40.58 mg.mL^-1 and 1.33- 1.83 mm, respectively. Conclusion: The edible film produced in this study had a strong category of antioxidant activity with a thickness that satisfied the JIS 1975 standard.