Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films
Giyatmi Giyatmi1, Hari Eko Irianto2, Dina Fransiska3, Nurhayati4, Bintang Anggoro5

1Giyatmi Giyatmi, Study Program of Food Technology, Sahid University, Jakarta, Indonesia.
2Hari Eko Irianto*, Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia.
3Dina Fransiska, Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia.
4Nurhayati, Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia
5Bintang Anggoro, Study Program of Food Technology, Sahid University, Jakarta, Indonesia

Manuscript received on December 02, 2020. | Revised Manuscript received on December 05, 2020. | Manuscript published on December 30, 2020. | PP: 99-107 | Volume-10 Issue-2, December 2020. | Retrieval Number: 100.1/ijeat.B20361210220 | DOI: 10.35940/ijeat.B2036.1210220
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films. 
Keywords: Alginate, Edible Film, Antibacterial, Lemongrass, Ethanol Extract.