Sains Malaysiana 49(8)(2020): 1935-1945

http://dx.doi.org/10.17576/jsm-2020-4908-15

Kecekapan Filem Kanji/Minyak Kayu Manis sebagai Pembungkus Makanan dengan Sifat Antimikrob

(Effectiveness of Starch/Cinnamon Oil Film as Food Packaging with Antimicrobial Properties)

UMMI HABIBAH ABDULLAH¹, ISHAK AHMAD¹*, AINON HAMZAH² & NOOR AFIZAH ROSLI¹

¹Jabatan Sains Kimia, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Program Sains Biologi, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 21 Januari 2020/Diterima: 14 April 2020

Abstrak

Dalam kajian ini, filem kanji/minyak kayu manis telah dihasilkan menggunakan kaedah pengacauan larutan dengan kandungan minyak kayu manis (MKM) berbeza untuk mengkaji kesan MKM terhadap sifat antimikrob filem kanji. Sifat kelutsinaran filem didapati berkurang apabila peratus kandungan MKM meningkat yang telah menghalang penembusan cahaya. Sementara itu, analisis ATR-FTIR mendapati bahawa tiada penyesaran puncak atau pembentukan puncak baharu yang menunjukkan bahawa MKM dan filem kanji tidak terikat secara kimia. Kajian aktiviti antimikrob filem ini terhadap Bacillus cereus dan Aspergillus niger telah mendapati berlakunya peningkatan kecekapan aktiviti antimikrob bagi penambahan minyak kayu manis (MKM) dengan peningkatan diameter zon perencatan. Didapati berlaku perencatan pada kepekatan minimum MKM ditingkatkan bermula 16% dalam filem kanji mencatatkan corak pertumbuhan dalam zon rencatan dengan diameter 24-44.2 mm dengan peningkatan 28.23-37.88% dan 34.12-52%, masing-masing bagi zon perencatan terhadap B. cereus dan A. niger berbanding tiada sebarang zon perencatan untuk filem kanji tanpa penambahan MKM. Pemerhatian morfologi menunjukkan pembentukan liang dan pemisahan fasa yang heterogen antara MKM dan kanji. Tegangan maksimum filem pula menunjukkan pengurangan kekuatan tegangan apabila kepekatan MKM bertambah walaupun tidak ketara pada peningkatan MKM sehingga 24%. Sebaliknya, terikan pada takat putus filem didapati meningkat sebanyak 102-252% selari dengan penambahan MKM yang bertindak sebagai agen pemplastikan. Keseluruhannya, filem kanji/MKM telah berjaya disediakan dan pencirian sifat fizikal dan aktiviti antimikrob bagi filem ini menunjukkan potensinya dalam penggunaan pembungkusan makanan.

Kata kunci: Ciri fizikal; kanji; minyak kayu manis; sifat antimikrob

Abstract

In this study, starch/cinnamon oil film was prepared by solution casting method with different concentrations of cinnamon oil (MKM) to study the effect of cinnamon oil on the antimicrobial properties of starch film. The transparency of the films was reduced with the increment of MKM. The transparency of the film was found to decrease as the percentage of MKM content increased which prevented light penetration. Meanwhile, ATR-FTIR analysis showed neither shifting of peak positions nor new peak formation which showed that MKM and starch film were not chemically bound. The antimicrobial studies of the films on Bacillus cereus and Aspergillus niger recorded the improvement of antimicrob activities with the addition of MKM with the increase of inhibition zone. It was found that inhibition at the minimum MKM concentration increased from 16% in the starch film to a growth pattern in the zone of 24-44.2 mm in diameter with 28.23-37.88% and 34.12-52% increase in B. cereus and A. niger, respectively, compared to no inhibition zone for starch film without the addition of MKM. Morphological observations indicate pore formation and heterogeneous phase separation between MKM and starch. The maximum tensile strength of the film showed a decrease in tensile strength as the concentration of MKM increased despite not significant increase in MKM up to 24%. On the other hand, strain at break was found to increase by 102-252% in line with the addition of MKM acting as a plasticizing agent. In conclusion, starch/MKM films were successfully prepared and characterized. The physical and antimicrobial properties of the films displayed promising potential in food packaging application.

Keywords: Antimicrobial properties; cinnamon oil; physical properties; starch

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*Pengarang untuk surat menyurat; email: gading@ukm.edu.my