Designing Bio-Based Color Sensor from Myofibrillar-Protein-Based Edible Film Incorporated with Sappan Wood (Caesalpinia sappan L.) Extract for Smart Food Packaging

The use of intelligent sensor-based packaging in food products allows the quick evaluation quality. This study aimed to design a color sensor from surimi utilizing sappan wood extract (SWE) for packaging. myofibrillar-protein-based edible film incorporated SWE at different concentrations (0.15%, 0.25%, and 0.35%). physical properties wood–surimi (SSEF) were analyzed, changes various pH levels soaking times under conditions assessed. According results, significantly affected thickness, transparency, tensile strength, elongation break film. However, values still within acceptable range. increased film’s darkness, redness, blueness. Based on SSEF conditions, acidic more stable than neutral alkaline conditions. showed that can be used as It act due its sensitivity condition product.