Garlic essential oil as an edible film antibacterial agent derived from Nagara sweet potato starch applied for packaging of Indonesian Traditional Food - Dodol

Abstract Edible film as food packaging is an alternative solution to maintain Dodol quality and prevent decay during storage. Commonly, edible films were prepared from starch-based materials. Nevertheless, the which only made starch has a limitation due does not provided antibacterial properties. Therefore, this study aims synthesis characterize of Nagara sweet potato with addition garlic essential oil applicated for Kandangan packaging. Synthesis was carried by derived extraction. Garlic added various concentrations (0%, 0.25%, 0.5%, 0.75% v/v total). Furthermore, characterized determine effect concentration extract on thickness, water absorption, air solubility, mechanical properties film, well application stored life time. thickness 0.1 mm resistance solubility 50.53% 39.46%., respectively. The presence in important role activity.