Ata Aditya Wardana, Adyafahmi Wiramukti, Tri Dewanti Widyaningsih
In this study, development of a bioindicator film to detect sausage spoilage has been evaluated. The objectives of this research were to develop a bioindicator film from blended tapioca, agar, and mulberry juice and to asses its performance in detecting sausage spoilage. Different concentration of agar (3, 5, 7% by weight of tapioca) and crude extract of anthocyanin (CEA) from mulberry (10, 15, 20% by total volume of suspension) were formulated in this experiment beside glycerol as the plasticizer. The screening of the best bioindicator film was determined statistically according to multiple criteria decision making method prior sausages wrapping. Selected biofilm, 2% tapioca + 7% agar + 20% CEA, was able to detect an increase of microbial counts and pH variations as a consequent of sausage spoilage exhibited by color alteration of biofilm from dark red at 0 h to red-green at 24 h, and more greenness at 48 and 72h. © 2018 Institute of Physics Publishing. All rights reserved.
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia; Department of Food Science and Technology, Brawijaya University, Malang, 65145, Indonesia
