Physical Characteristics of the Development of Edible Film Gelatin-Xylitol Using Butterfly Pea Extract as an Antioxidant

Abstract

The study aims to determine a gelatin-xylitol edible film with the addition of butterfly pea extract (Clitoria ternatea L) using the Microwave Assisted Extraction method with optimal physical characteristics of the edible film. The research method uses the experimental method with calculations using a Completely Randomized Design (CRD), followed by Duncan analysis (DMRT) if there are significant or very significant effects in each treatment. This research method focuses on differences in the percentage of butterfly pea extract in the manufacture of gelatin-xylitol edible films with 5 treatments P0 (0%), P1 (1%), P2 (2%) P3 (3%), and P4 (4%) and 3 repetitions. The results of the second phase of the study showed the effect of different butterfly pea extracts on edible gelatin-xylitol. There was no significant effect (P>0.05) in the sedimentation test, L and a color, there was a significant effect (P<0.05) in the b color test analysis and in the antioxidant test analysis. The functional groups identified in the eggplant extract were alkanes, alkenes, fluorides, and aromatics. The analysis of the Scanning Electron Microscope test showed the presence of particles in the edible film was 3% addition of butterfly pea extract produces an edible film that has antioxidants.