Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced applying as a biodegradable casing safe for consumption. Utilization Indonesia's biodiversity, especially purslane plants (Portulaca L.) at Boyolali, Central Java, Indonesia an antimicrobial compound that improve the quality chitosan films. This study aims determine effect antibacterial, antifungal, antioxidant agent films inhibiting The was made mixing (0%; 2.5%; 5%; 10%) into solution sorbitol, then applied sausage. sausage stored room temperature (27°C) refrigerator (4°C). Sausage testing carried out on days 0; 3; 6; 9; 12; 15 during storage, including determination Total Plate Count, Yeast Mold thiobarbituric acid test. results tensile strength, water vapor permeability, elongation, antioxidant, FTIR film, morphology observed using SEM without addition were different. After Kruskal-Wallis analysis also revealed significantly inhibited growth microorganisms