Formulation of Edible Film Ethanol Extract of Kaffir Lime (Citrus hystrix) Leaves Using Corn Starter and Cassava Starter Variations
Abstract
Introduction: Kaffir lime leaves are plants that have antibacterial activity against Streptococcus mutans. Streptococcus mutans bacteria are bacteria located in the oral cavity and can cause dental caries disease. Objective: This research will develop edible film preparation of the extract of kaffir lime leaves ethanol using cassava starch and corn starch as gelling material. Methods: Edible film of kaffir lime leaf extracts is then evaluated for physical properties that include fragility, shrinkage drying, pH and thickness. The data obtained were analyzed by qualitative and quantitative analysis. Result: Kaffir lime leaf extract with 25% extract concentration showed that its physical properties qualified physical properties in accordance with comparative products, but for pH test only formula with the use of cassava starch as a hydrocolloid binder that meets the pH of mouth. Conclusion: Panelists prefer an edible film with cassava starch composition as a hydrocolloid former.
Keywords:
Leaves, Starch, Edible Film, Physical Properties
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References
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Harmely, F., Deviarny, C., & Yenni, W. S. (2014). Formulation and Evaluation of Edible Film from Basil Leaves Extract (Ocimum americanum L.) as Mouth Freshener. Jurnal Sains Farmasi dan Klinis, 1(1), 38-47.
Herawati, H. (2011). Potensi pengembangan produk pati tahan cerna sebagai pangan fungsional. Jurnal Litbang Pertanian, 30(1), 31-39.
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Suryani, N. C., Permana, D. G. M., & Jambe, A. A. G. N. A. (2016). Pengaruh jenis pelarut terhadap kandungan total flavonoid dan aktivitas antioksidan ekstrak daun matoa (Pometia pinnata). Tugas Akhir. Diterbitkan, Fakultas Teknologi Pertanian Universitas Udayana. Badung.
Tanabe, M., Takahashi, T., Shimoyama, K., Toyoshima, Y., & Ueno, T. (2013). Effects of rehydration and food consumption on salivary flow, pH and buffering capacity in young adult volunteers during ergometer exercise. Journal of the International Society of Sports Nutrition, 10(1), 1-6. https://doi.org/10.1186/1550-2783-10-49
Wahyuni, Y., Rikmasari, Y., &Maulidiah, R. (2021). Formulation and Evaluation of Edible Film dosage form herbal combination used potatoes starch (Solanum tuberosum L) as a polymer with variance of sorbitol as a plasticizers. Journal of Pharmaceutical And Sciences, 4(1), 21-28. https://doi.org/10.36490/journal-jps.com.v4i1.60.
Warsito, W., Noorhamdani, N., Sukardi, S., & Suratmo, S. (2017). Aktivitas antioksidan dan antimikroba minyak jeruk purut (Citrus hystrix DC.) dan komponen utamanya. Journal of Environmental Engineering and Sustainable Technology, 4(1), 13-18.: http://dx.doi.org/10.21776/ub.jeest.2017.004.01.3
Winarno. Kimia Pangan dan Gizi [Internet]. Jakarta; 1984
Wulan, S. N., Saparianti, E., Widjanarko, S. B., & Kurnaeni, N. (2006). Simple starch modification using physical, chemical and combined physical and chemical methods to produce pre-cooked flour rich in resistant starch made of corn, potato and cassava. Jurnal Teknologi Pertanian, 7(1).
Yulianti, R., & Ginting, E. (2012). Perbedaan karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan plasticizer. http://dx.doi.org/10.21082/jpptp.v31n2.2012.p131-136
Yuliani, R. (2011). Aktivitas antibakteri minyak atsiri daun jeruk purut (Citrus hystrix) terhadap Staphylococcus aureus dan Escherichia coli. Pharmacon: Jurnal Farmasi Indonesia, 12(2), 50-54. https://doi.org/10.23917/pharmacon.v12i2.31.
Arifin, M. F., Hidayati, L. N., Syarmalina, S., & Rensy, R. (2010). Formulasi edible film ekstrak daun sirih (Piper betle L.) sebagai antihalitosis. Jurnal Ilmu Kefarmasian Indonesia, 8(1), 61-68.
Asridiana, A., & Thioritz, E. (2019). Pengaruh Mengkonsumsi Makanan Manis Dan Lengket Terhadap Ph Saliva Pada Murid Sdn Mamajang Makassar. Media Kesehatan Gigi: Politeknik Kesehatan Makassar, 18(1). https://doi.org/10.32382/mkg.v18i1.896
Astriani, N. K., Chusniasih, D., & Marcellia, S. (2021). Uji aktivitas antibakteri ekstrak daun jeruk purut (Citrus hystrix) terhadap bakteri Escherichia coli dan Staphylococcus aureus. Jurnal Ilmu Kedokteran dan Kesehatan, 8(3). https://doi.org/10.33024/jikk.v8i3.4350
Badan Standardisasi Nasional. SNI 3547-2-2008 :Kembang Gula [Internet]. Badan Standarisasi Nasional. 2008.
Dewi, W. A. (2019). Formulation and Evaluation of Physical Properties and Stability Test of Edible Film Ethanol Extract 96% Celery (Apium graveolens L) As Mouth Freshner. Indonesia Natural Research Pharmaceutical Journal, 4(2), 32-40.
Harmely, F., Deviarny, C., & Yenni, W. S. (2014). Formulation and Evaluation of Edible Film from Basil Leaves Extract (Ocimum americanum L.) as Mouth Freshener. Jurnal Sains Farmasi dan Klinis, 1(1), 38-47.
Herawati, H. (2011). Potensi pengembangan produk pati tahan cerna sebagai pangan fungsional. Jurnal Litbang Pertanian, 30(1), 31-39.
Junaidi. (2012). “Preparasi dan karakterisasieksipienkoproses Karagenan (kappa dan iota) denganpragelatinasi Pati singkongpropionatsebagaieksipiendalam Sediaan tablet mengapungfamotidin”. Skripsi. Fakultasmatematika dan ilmupengetahuanalam program studi magister ilmukefarmasiandepok.
Kusumawati, D. H., & Putri, W. D. R. (2013). Karakteristik fisik dan kimia edible film pati jagung yang diinkorporasi dengan perasan temu hitam. Jurnal pangan dan agroindustri, 1(1), 90-100.
Maimunah, S., Rayhana, R., & Silalahi, Y. C. E. (2020). Aktivitas Antibakteri Ekstrak Daun Jeruk Purut (Citrus hystrix DC) Terhadap Bakteri Staphylococcus aureus|| Antibacterial Activity Extract of Leaves of Kaffir Lime (Citrus hystrix DC) Againts of Staphylococcus aureus Bacteria. Jurnal Pembelajaran Dan Biologi Nukleus, 6(2), 129-138.
Miftahendarwati (2014). Efekantibakteriekstrakdaunjerukpurut (Citrus hystrix) terhadapbakteri Streptococcus mutans (in vitro).
Mokeem, S. A. (2014). Halitosis: a review of the etiologic factors and association with systemic conditions and its management. J Contemp Dent Pract, 15(6), 806-811.
Paradita, V. (2013). Formulasi Produk Edible Film Strip Herbal Berbahan Dasar Tapioka dengan Ekstrak Jahe (Zingiber officinale Roscoe).
Putra, A. D., Johan, V. S., & Efendi, R. (2017). Penambahan sorbitol sebagai plasticizer dalam pembuatan edible film pati sukun (Doctoral dissertation, Riau University).
Saleh, F. H., Nugroho, A. Y., & Juliantama, M. R. (2017). Pembuatan edible film dari pati singkong sebagai pengemas makanan. Teknoin, 23(1). https://doi.org/10.20885/teknoin.vol23.iss1.art5
Siregar CJ, Saleh W. Teknologi Farmasi Sediaan Tablet. Jakarta: Penerbit Buku Kedokteran EGC; 2010.
Sugiyono, S., Afriliana, H. S., & Windriati, Y. N. (2013). Pengaruh Penggunaan Amilum Biji Durian (Durio Zibethinus L.) sebagai Bahan Penghancur yang ditambahkan secara internal-Eksternal Terhadap Sifat Fisik dan Kimia Tablet Ibuprofen. Jurnal Ilmu Farmasi dan Farmasi Klinik, 10(1), 31-35.
Šuput, D. Z., Lazić, V. L., Popović, S. Z., & Hromiš, N. M. (2015). Edible films and coatings: Sources, properties and application. Food and Feed Research, 42(1), 11-22. https://doi.org/10.5937/ffr1501011s
Suryani, N. C., Permana, D. G. M., & Jambe, A. A. G. N. A. (2016). Pengaruh jenis pelarut terhadap kandungan total flavonoid dan aktivitas antioksidan ekstrak daun matoa (Pometia pinnata). Tugas Akhir. Diterbitkan, Fakultas Teknologi Pertanian Universitas Udayana. Badung.
Tanabe, M., Takahashi, T., Shimoyama, K., Toyoshima, Y., & Ueno, T. (2013). Effects of rehydration and food consumption on salivary flow, pH and buffering capacity in young adult volunteers during ergometer exercise. Journal of the International Society of Sports Nutrition, 10(1), 1-6. https://doi.org/10.1186/1550-2783-10-49
Wahyuni, Y., Rikmasari, Y., &Maulidiah, R. (2021). Formulation and Evaluation of Edible Film dosage form herbal combination used potatoes starch (Solanum tuberosum L) as a polymer with variance of sorbitol as a plasticizers. Journal of Pharmaceutical And Sciences, 4(1), 21-28. https://doi.org/10.36490/journal-jps.com.v4i1.60.
Warsito, W., Noorhamdani, N., Sukardi, S., & Suratmo, S. (2017). Aktivitas antioksidan dan antimikroba minyak jeruk purut (Citrus hystrix DC.) dan komponen utamanya. Journal of Environmental Engineering and Sustainable Technology, 4(1), 13-18.: http://dx.doi.org/10.21776/ub.jeest.2017.004.01.3
Winarno. Kimia Pangan dan Gizi [Internet]. Jakarta; 1984
Wulan, S. N., Saparianti, E., Widjanarko, S. B., & Kurnaeni, N. (2006). Simple starch modification using physical, chemical and combined physical and chemical methods to produce pre-cooked flour rich in resistant starch made of corn, potato and cassava. Jurnal Teknologi Pertanian, 7(1).
Yulianti, R., & Ginting, E. (2012). Perbedaan karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan plasticizer. http://dx.doi.org/10.21082/jpptp.v31n2.2012.p131-136
Yuliani, R. (2011). Aktivitas antibakteri minyak atsiri daun jeruk purut (Citrus hystrix) terhadap Staphylococcus aureus dan Escherichia coli. Pharmacon: Jurnal Farmasi Indonesia, 12(2), 50-54. https://doi.org/10.23917/pharmacon.v12i2.31.
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How to Cite
Sa’adah, H., Wijaya, H., & Sari, R. (2022). Formulation of Edible Film Ethanol Extract of Kaffir Lime (Citrus hystrix) Leaves Using Corn Starter and Cassava Starter Variations. International Journal of Advancement in Life Sciences Research, 5(2), 13-19. https://doi.org/https://doi.org/10.31632/ijalsr.2022.v05i02.003
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Research Articles
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