Pengaruh konsentrasi pati garut dan filtrat kunyit putih sebagai antimikroba terhadap karakteristik dan organoleptik edible film

Edible film is one of the biodegradable packaging that can be degraded naturally and generally used to wrap food fit for consumption. films are made from various types starch, which arrowroot starch additional ingredients such as white turmeric filtrate has antimicrobial activity protect packaged product pathogenic bacteria extend shelf life product. White contains phenolic compounds terpenoids compounds. The purpose this study was determine effect concentration on characteristics organoleptic properties edible films. This a completely randomized design (CRD) factorial pattern with two factors. Factor I: (2%;4%;6%). II: (1%;4%;7%). results data analysis using 5% ANOVA DMRT follow-up test. obtained showed best treatment 4% (w/v) 7% (v/v) having water content 13.109%; thickness 0.115 mm; tensile strength 7.69 Mpa; elongation 1.96%; vapor transmission rate 0.29 g/m2.hour; inhibition against E.coli by 16.5 S. aureus 6.5 texture 4 (slightly broken); color 4.75 (yellow); aroma 3.9 (scented strong turmeric).