Pengaruh Gelatin Tulang Tuna Terhadap Aktivitas Antibakteri dan Sifat Penghalang Kemasan Alami yang di Inkorporasi dengan Ekstrak Daun Thallasia hemprichii

The Effect of Tuna Bone Gelatin on Antibacterial Activity and Natural Packaging Barrier Properties Incorporated with Thallasia hemprichii Leaf Extract

Abstract

The need for environmentally friendly packaging drives the development of natural material-based packaging films. Gelatin from tuna fish bones has the potential to be used due to its good biopolymer properties. Still, its weakness to moisture needs to be overcome by the addition of active ingredients such as non-polar extracts of seagrass Thalassia hemprichii, which can inhibit the water vapor transmission rate (WVTR) into the packaging film. This study aims to determine the optimal concentration of gelatin that can maintain the water vapor barrier properties of the packaging and the most effective antibacterial activity. This type of research is quantitative experimental, with gelatin concentration treatments of 2.5%, 5%, 7.5%, and 10% using a completely randomized design (CRD). Data collection techniques included water vapor transmission rate (WVTR) tests, and antibacterial activity against Escherichia coli, Staphylococcus aureus, and Vibrio cholerae. The results showed that the 5% concentration had the lowest water vapor transmission rate (WVTR) value, 9.13 g/m² and the highest inhibition against bacteria for Escherichia coli of 16.13 mm, Vibrio cholerae 17.67 mm, but in Staphylococcus aureus the highest concentration was obtained from a 10% gelatin concentration of 20.28 mm which was not significantly different from the other treatments. Tuna bone gelatin-based packaging film incorporated with Thalassia hemprichii seagrass extract has the potential as an effective environmentally friendly active packaging for sustainable food industry applications.

Kata kunci:  antibacterial, mechanical properties of film, natural packaging film, thalassia hemprichii, tuna bone gelatin

Kebutuhan akan kemasan ramah lingkungan mendorong pengembangan film kemasan berbasis bahan alami. Gelatin dari tulang ikan tuna berpotensi digunakan karena sifat biopolimernya yang baik, namun kelemahannya terhadap kelembaban perlu di atasi dengan penambahan bahan aktif seperti ekstrak non polar pada lamun Thalassia hemprichii yang dapat menghambat laju transmisi uap air (WVTR) ke dalam film kemasan. Penelitian ini bertujuan menentukan konsentrasi optimal gelatin yang dapat mempertahankan sifat penghalang uap air dari kemasan dan aktivitas antibakteri paling efektif. Jenis penelitian ini adalah eksperimental kuantitatif, dengan perlakuan konsentrasi gelatin 2,5%, 5, 7,5%, dan 10% menggunakan Rancangan Acak Lengkap (RAL). Teknik pengumpulan data mencakup uji laju transmisi uap air (WVTR) dan aktivitas antibakteri terhadap Escherichia coli, Staphylococcus aureus, dan Vibrio cholerae. Hasil penelitian menunjukkan konsentrasi gelatin 5% memiliki nilai laju transmisi uap air (WVTR) terendah 9,13 g/m² dan daya hambat terhadap bakteri tertinggi untuk Escherichia coli sebesar 16,13 mm, Vibrio cholerae 17,67 mm, namun pada Staphylococcus aureus konsentrasi tertinggi diperoleh dari konsentrasi gelatin 10% yaitu 20,28 mm yang tidak berbeda nyata dengan perlakuan lain. Film kemasan berbasis gelatin tulang ikan tuna yang diinkorporasi dengan ekstrak lamun Thalassia hemprichii berpotensi sebagai kemasan aktif ramah lingkungan yang efektif untuk aplikasi industri pangan berkelanjutan.

Kata kunci:  Antibakteri, film kemasan alami, Gelatin tulang Tuna, Sifat mekanis film, Thalassia hemprichii