‘Dodol’ is a favorable, traditional dish with a sweet taste and sticky texture. Dodol is a solid, plastic-like texture consisting of 10-40 percent water. The diversification of dodo in the making is by adding seaweed to produce various types and flavors with softer textures and high fiber, easily dissolve in water. The edible film carrageenan is chosen as the alternative wrap to improve the dish’s durability and quality.

The edible film is a type of wrap, like a camera film, sheet, or edible thin layers along with the wrapped product. Using edible film provides several benefits, such as cutting down the production cost, reducing packaging waste, giving special protection by preserving the aroma and appearance of the packaged food, and preventing contamination of microorganisms.

The study aims to determine the effect of the application of carrageenan edible film packaging used on the quality of seaweed dodol using a randomized design (CRD) with three treatments and four replications. There are unwrapped seaweed dodol, seaweed dodol wrapped in edible film carrageenan, and seaweed dodol with traditional wrap. Observations on the total number of bacteria, moisture content, and organoleptic were carried out before storage (0 hours) and after 24 hours of storage for three days. Thirty untrained panelists measured the organoleptic tests.

For 48 hours at room temperature, the number of bacteria in the measured seaweed dodol met the Indonesia National Standard of 5×105 colonies/g. It is proven that edible film wrap prevents bacteria growth in seaweed dodol.

The moisture content of edible film-wrapped seaweed dodol and the regular wrap increased during the rising room temperature until the final stage of the study due to protein degradation by microorganisms. Kappa carrageenan edible coating is a polysaccharide-based edible coating that has a good water vapor barrier.

However, the aroma is not quite specific to seaweed due to the dominant mixture of brown sugar. The organoleptic values for the appearance and aroma of seaweed lunkhead during 48 hours of storage were still above 8, then decreased to 4. At 72 hours of storage, the condition of the seaweed lunkhead looked unclean with a little yeast mold and smelled slightly musty. It was evident from the total number of bacteria in seaweed lunkhead, all treatments at 72 hours of storage had exceeded the safe limit for consumption (> 5×105 colonies/g).

Authors:

Nancy Anindya Savitri, Endang Dewi Masithah, Wahju Tjahjaningsih*

View more detail of the study:

https://iopscience.iop.org/article/10.1088/1755-1315/1036/1/012008/pdf