Pysicomechanical Properties of Edible Film with the Addition of Red Ginger (Zingiber Officinale Var. Rubrum)

Preparation of Edible Film with the Addition of Red Ginger Extract (Zingiber Officinale Var. Rubrum) and Its Application to Tomato (Lycopersicum esculentum) has been carried out. The purpose of this study was to analyze the optimum concentration of adding red ginger extract to edible films on the physical and mechanical properties and to analyze the optimum concentration of adding red ginger extract to edible films on the shelf life of tomatoes. The working principle of making edible films is by varying the red ginger extract 0; 0.25; 0.50; 0.75 and 1% were analyzed by testing the thickness, tensile strength, elongation, young's modulus, and WVTR as well as analyzing the addition of red ginger variations 0; 0.25; 0.50; 0.75 and 1% for testing the shelf life of tomatoes in the form of texture tests and FTIR tests. The addition of red ginger variations had a significant effect (p<0.05) on the thickness, tensile strength, elongation, and modulus of young edible film at the optimum concentration of 0.50% with a thickness value of 0.100 mm, tensile strength 4.696 Mpa, elongation 0.194%, modulus young 26.68 Mpa, and WVTR 15.85 g/m2.hour.