THE AMAZING OF GINGER

THE EFFECT OF GINGER (Zingiber officinale) EXTRACT TO INHIBIT MICROORGANISM SPOILAGE AND OXIDATION IN WAJIK COATED WITH EDIBLE COATING FROM TAPIOCA STARCH

Wajik is intermediate moisture food which is susceptible to microorganism spoilage and lipid oxidation. Edible coating, biodegradable packaging made of tapioca starch, can be applied for preventing the damage. In other hand, ginger is widely applied for food as an antioxidant and anti-microorganism. Hence, the objective of this research were to determine the influence of ginger which is added to edible coating to inhibit microorganism spoilage and lipid oxidation on wajik during storage. The experiment consist of three main steps, that are edible coating production, the application of edible coating on wajik, as well as phsycochemical analysis of wajik during storage. This research is analyzed using Completely Randomized Design with three times replications. Data was analyzed with Analysis of Variance (ANOVA) and followed with Duncans Multiple Range Test (DMRT) at significance level α 0,05. The result showed that edible coating added with 30% ginger extract effective to inhibit the microorganism spoilage and lipid oxidation on wajik during storage. It can increase the shelf life of wajik until 6 days which is extending 4 days longer than control. This research was also published in International Conference Future for Food Factor conducted by Indonesian Association of Food Technologist (PATPI), in Jakarta 34- Oct 2012. Please do not hesitate to contact the investigator (Ir Choirul Anam, M.P, M.T, Anastasya Afriani, S.TP, and Dimas Rahadian AM, S.TP, M.Sc) from Department of Food Science and Technology,  Sebelas Maret University for discussing further.