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

Abstract

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