Pengembangan edible film berbasis whey kedelai dengan penambahan minyak atsiri kayu manis (Cinnamomum burmannii) sebagai kemasan aktif pangan
DOI:
https://doi.org/10.35941/jtaf.8.4.2026.26152.294-299Keywords:
soybean liquid waste, edible film, carrageenan, gelatin, Cinnamomum burmannii.Abstract
Limbah cair rebusan kedelai dari industri tempe memiliki potensi untuk mencemari lingkungan, namun di dalamnya terdapat 4,06% karbohidrat yang dapat dimanfaatkan sebagai bahan baku pembuatan kemasan aktif. Penelitian ini bertujuan untuk mengembangkan edible film berbasis limbah cair (whey) kedelai dengan penambahan minyak atsiri kayu manis (Cinnamomum burmannii) sebagai kemasan aktif pangan. Metode penelitian dilakukan dalam dua tahap menggunakan Rancangan Acak Lengkap. Tahap pertama menguji variasi biopolimer tambahan melalui substitusi gelatin dengan karagenan (0%, 25%, dan 50%) untuk menentukan sifat fisik optimum. Tahap kedua menguji pengaruh penambahan konsentrasi minyak atsiri kayu manis (0%, 1%, 2%, dan 3%) terhadap aktivitas antioksidan dari variasi biopolimer terpilih. Hasil penelitian menunjukkan bahwa substitusi gelatin dengan 25% karagenan menghasilkan nilai kuat tarik tertinggi sebesar 0,91 MPa dengan elongasi saat putus hingga 171,50% dan daya larut yang mencapai 96,55%. Sebagai kemasan aktif, penambahan minyak atsiri kayu manis berpengaruh signifikan terhadap peningkatan aktivitas antioksidan. Aktivitas antioksidan tertinggi ditemukan pada konsentrasi minyak atsiri 3% dengan inhibisi sebesar 69,90%. Penelitian ini menyimpulkan bahwa limbah cair rebusan kedelai berpotensi untuk dikembangkan menjadi kemasan aktif.
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