Antimicrobial Activity of Edible Film with Cinnamon Essential Oil as Antimicrobial Packaging

The purpose of this study was to determine the best level addition cinnamon (Cinnamomum burmanii) essential oil in manufacture edible films so as produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. materials used were hydrolyzed casein, chitosan gelatin with different proportions added. This research method a completely randomized design laboratory experiment five treatments including without (P0) 0.5% (P1), 1% (P2), 1.5% (P3) 2% (P4) four replications. variable measured film Data analyzed using Analysis Variance (ANOVA) continued Duncan's Multiple Range Test (DMRT) if there significant differences or very differences. results showed that difference (P<0.01) aureus coli, but no (P>0.05) bulgaricus conclusion from is are oil.