Addition of cinnamon extract in making edible film of sago starch as packaging for lempok durian

Abstract

Abstract The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without cinnamon extract), P2 (cinnamon extract 3%), P3 (cinnamon extract 5%), and P4 (cinnamon extract 7%). Observations were made on edible film moisture content and water vapor transmission rate. Observations made on lempok durian that had been coated with edible film with cinnamon extract were free fatty acids, descriptive aroma test, and texture. The data obtained were analyzed statistically with the Analysis Of Variance (ANOVA) test using IBM SPSS Statistics 24 software. If Fcount ≥ Ftable, then continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The best treatment in this study was P4 (addition of 7% cinnamon extract) with the criteria of edible film water content 11.87%, water vapor transmission 7.54%. Criteria of lempok durian day 9 free fatty acids 1.55%, aroma descriptive test 1.90 (slightly rancid), and texture descriptive test 1.85 (slightly chewy). The advantage of this research is that the addition of cinnamon extract can extend the shelf life of lempok durian.