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Antibacterial Activity of Edible Coating Incorporated with ZnO Nanoparticles Synthesized from Starch and Alginate: A Comparison a) Department of Chemistry Education, Faculty of Teacher Training and Education, Universitas Sebelas Maret, Surakarta, Indonesia Abstract This study aims were to study the comparison of edible coating incorporated with ZnO nanoparticles prepared from different materials, namely starch from jackfruit seed and commercial alginate, based on their antibacterial activity. This research was divided into several stages, namely starch preparation, synthesis of ZnO nanoparticles, making of edible coating solution, properties characterizations, and antibacterial activity test using well diffusion method. Based on the results, it was concluded that the extracted jackfruit seeds could be used as starch. This is proven FTIR analysis where peak at a wavelength of 3370 cm-1 was observed. As for addition of ZnO nanoparticle in the edible coating were successfully conducted since FTIR result showed peak at a wavelength of 489 cm-1. The results of the antibacterial activity test showed that at the same concentration of ZnO nanoparticles, starch edible coatings had greater antibacterial activity than alginate edible coatings, both against E. coli and S. aureus bacteria. Antibacterial activity was indicated by the formation of the diameter of the inhibition zone. In starch edible coating incorporating 15% ZnO nanoparticles, an inhibition zone diameter of 35.21 mm was formed against S. aureus bacteria and 14.79 mm against E. coli bacteria. While edible coating alginate incorporating 15% ZnO nanoparticles formed an inhibition zone diameter of 9.50 mm against S. aureus bacteria and 8.67 mm against E. coli bacteria. Starch edible coating has stronger antibacterial properties than alginate edible coating. Keywords: Edible coating, Starch, Alginate, ZnO nanoparticles, Antibacterial activity Topic: Material and Applied Chemistry |
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