Anti-fungal of edible film from cassava starch added with cinnamon and its physicochemical characteristics as environmentally friendly coffee packaging

Hydrocolloids, lipids, and other naturally digestible components are used to make edible film, a type of environmentally friendly packaging. Cassava starch is a form of hydrocolloid that is used as the major component to create edible films. Dry items like coffee grounds enable fungus growth, lowering the quality of the coffee. This study will examine the impact of cinnamon powder addition on edible film properties such as antifungals, physicochemicals, and sensory characteristics. This study had a random design with two replications. The collected data were examined using a one-way ANOVA test, followed by Duncan’s test. The results demonstrated that the diameter of the clear zone increased with increasing cinnamon powder concentration, indicating that the edible film’s capacity to block fungal growth was also increasing. With the addition of cinnamon powder, the physicochemical properties of the edible film were considerably changed. The sensory test revealed that the addition of cinnamon powder significantly changed the aroma but not the taste and color.


Introduction
Plastic waste is one of Indonesia's most significant waste compositions after food waste.According to the National Waste Management System (SIPSN) in 2021, Indonesia produced 17.7% of plastic waste [1].A large amount of plastic waste is caused by its use as packaging, especially in the food industry, such as packaging for instant noodles, instant coffee powder, and so on.Plastic has the advantages of being light, transparent, strong, and selective in its permeability to steam, gas, water, CO2, and O2.Nevertheless, plastic has the disadvantage that it is difficult to decompose in the environment, causing waste and polluting the environment [2].Therefore, several researchers have created innovations related to packaging that do not pollute the environment, such as edible films.Edible films are divided into three main component groups, namely hydrocolloids, fats, and composites [3].Hydrocolloids are one of the most widely used components because of their abundant sources in nature, such as starch which is often found in foodstuffs such as cassava.
Cassava is a type of tuber found in Indonesia.Lampung is the largest cassava-producing province producing 5,055,614 tons [4].The starch content in cassava is 98% on a dry basis.Cassava starch is used as an ingredient for making edible films because it is odorless, tasteless, non-toxic, white in color, biodegradable, and has high clarity.Making starch-based edible films will work on the principle of gelatinization.However, this starch-based edible film has a weakness, namely its brittle nature due to its low density [5].One way that can be done is by adding glycerol to the edible film.Glycerol is a type of plasticizer that functions to overcome the rigid and brittle nature of edible films so that it produces 1302 (2024) 012084 IOP Publishing doi:10.1088/1755-1315/1302/1/012084 2 elastic edible films and can be used to package food ingredients such as powder of coffee.Gelatin is a type of protein group hydrocolloid that can be used as an additional ingredient in edible films.The addition of gelatin will form a layer that is clear, strong, flexible, and impermeable to oxygen [6].
Research on edible films in Indonesia has been carried out a lot, some of them as packaging for instant noodle seasoning, chili wrappers, and catfish burger wrappers, but no one has packaged coffee yet.Coffee is a dry food that can grow mold with an aw of 0.6, so it can reduce the quality of coffee [6].One way that is done in the coffee industry is to carry out the processing and pay attention to the packaging of coffee powder.Generally, coffee grounds are packaged with Aluminum laminated polyethylene (ALP) and Polyethylene terephthalate (PET) together with plastic and paper in the form of sachets as instant packaging for coffee grounds.However, the use of a lot of plastic will increase the amount of waste that exists.Therefore, edible film is one of the right ways to reduce waste [7].
The addition of antimicrobial compounds to edible films can be useful and practical packaging.One of the food ingredients that contains antimicrobial compounds is cinnamon.Cinnamon is a spice that contains active substances such as cinnamaldehyde which is antimicrobial and can be used to prevent mold growth in coffee [6,7].Previous studies have produced cinnamon powder with various concentrations (6%, 8%, 10%) which can inhibit the growth of Aspergillus niger on the taro edible coating of dodol [8].The powder of cinnamon will be inserted into the edible film.In addition, cinnamon can also add flavor and aroma.Therefore, this is the background of the research, namely how to concentrate cinnamon as an antifungal and the effect of physicochemical of coffee packaging.

Research stages
This research was conducted at Sumatra Institute of Technology, Lampung.The first step is the production of edible films using the solvent casting process, which involves utilizing additional mineral water [15] and plasticizer (glycerol), followed by the addition of gelatin and cinnamon powder (0%, 1%, 3%, and 5%).The second stage involved assessing the edible film's anti-fungal activity, moisture content, thickness, tensile strength, elongation, and sensory evaluations.

Production of edible films
100 ml of water, 0.3 g of gelatin, 5 ml of glycerol, and cinnamon powder (0%, 1%, 3%, and 5%) were added to 10 g of weighed cassava starch.A temperature of 70°C is attained after 15 minutes of stirring and heating the cassava starch solution.Place the edible material on a baking sheet lined with silicone mats, and bake it for 1.5 hours at 100°C to dry it.

Procedure of analysis 2.3.1. Anti-fungal Test.
A film sheet was placed on top of the PDA media in a petri dish that had previously been smeared with 0.1 ml of the test microbe culture that obtained dirty of coffee powder to conduct the disc diffusion test.Petri dish incubate for 24 hours at 37 °C.An inhibition zone will then form after that.The diameter of the produced clear zone, which includes the diameter of the edible film, is used as antifungal value.

Measurement of thickness.
The thickness was measured using a micrometer.

Moisture content methods.
Thermogravimetric testing was used.

Tensile strength testing and elongation test.
The ASTM D882-02 standard method, Type DO-FB0.5TS2002, and the Universal Testing Machine brand Zwick were used to measure the tensile strength of edible films.The printed edible film is cut to size (10x10 cm).The sample was then secured to the instrument and dragged up steadily.The tool will then produce results.

Application of edible film as coffee powder packaging and sensory test
To pack Lampung coffee powder, edible film is used.After that, aroma, taste, and color perception tests were conducted.The aroma, taste, and color of the coffee grounds that have been brewed with the edible film are included in the organoleptic/sensory testing.The 25 panelists were asked to rate the coded samples according to the order for each sensory quality as part of the organoleptic test, which was conducted using the differentiation test method.

Data evaluation
The usual one-way ANOVA statistical method was used to evaluate the study's data at the 5% level using SPSS software.If different, the 5% BNT Test will be applied.

Antifungal Activity
Compounds in cinnamon powder are very susceptible to high temperatures.Temperatures above 50℃ can affect and cause compounds in cinnamon to break down.However, this research shows that heating treatment with a temperature of 100℃ does not completely damage or eliminate the active compounds in cinnamon powder.The antifungal activity of edible film is shown in Figure 1.The edible film with the addition of cinnamon powder concentration is significantly different from the inhibition zone of the control sample.Based on Table 1, shows that the higher the concentration of cinnamon powder added, the larger the clear zone, which shows the greater the inhibitory power of edible film on mold growth.The clear zone is formed because cinnamon contains metabolites that play a role in inhibiting the activity of mold.Cinnamon contains the cinnamaldehyde compound, which is the strongest compound for inhibiting fungal growth [6,7,8].The findings of the ANOVA test analysis reveal that there is a significant difference between the thicknesses produced by each treatment.According to the aforementioned Figure 2, cinnamon powder generates a rise in total solids and increases the thickness of the edible film, the amount of cinnamon powder applied determines the difference in the edible film's thickness.The potential of the edible film to act as a barrier to water vapor that will enter the product is demonstrated by the edible film's thickness.However, an overly thick layer will damage both the product's appearance and taste or texture when consumed.The volume of the solution and the total amount of particles in the solution all have an impact on the edible film's thickness [9].

Water content.
To ascertain the amount of water in the edible film, the water content of the edible film is tested.According to JIS, the maximum water concentration for edible film is 16%.The findings of this study show that the water content of the manufactured edible film does not meet JIS criteria.According to Figure 3, the control sample has the highest water content-29.711%-while the sample that contains 5% cinnamon powder has the lowest-20.8186%.This is consistent with recent research that demonstrates that adding cinnamon during the production of breadfruit starch edible films causes the water content to decrease.Due to the addition of cinnamon powder, which raises the total dissolved solids with the ability to bind water (hygroscopic), the water content in the film decreases as the amount of cinnamon powder used rises.The moisture content might also be impacted by the storage environment for the film.The film will absorb water from the surroundings if the relative humidity is high, increasing the water content.Due to metabolic activity  Figure 4 demonstrates that the tensile strength of edible film is impacted by the addition of cinnamon powder.The tensile strength value decreases with the amount of cinnamon powder added.The resulting tensile strength value is also impacted by the usage of plasticizers like glycerol.Since the additional plasticizer has a low molecular weight, it may prevent amylose and amylopectin from forming a double helix, reducing the intermolecular interactions between starch and protein.Because of the increased intermolecular distance caused by this decrease in interaction, the resulting edible film is more easily ripped.The quantity of gelatin also has an impact on the tensile strength.The resulting tensile strength value increases with the amount of gelatin supplied [10].

Elongation.
The ability of the edible film to endure weights before breaking is indicated by one of the physical features that need to be investigated, called elongation.According to the JIS, edible film has an elongation value of at least 70%.The results of the ANOVA test demonstrated that the elongation of the samples (0%, 1%) was substantially different from concentrations of 3% and 5%.According to the aforementioned Figure 5, the control sample had the highest elongation value, while the sample that had 5% cinnamon powder added had the lowest elongation value because adding cinnamon powder increases the total dissolved solids.The amount of concentration that dissolves into each chain of the polymer that makes up edible films will determine how much space is occupied, which will reduce the movement of the polymer molecules and raise the glass transition temperature.The polymer stiffens as the glass transition temperature rises, making the film rigid and susceptible to breaking when stretched [10].
3.2.5.Sensory Test.The purpose of the sensory test is to gauge the acceptability of the offered product.Coffee grounds are packaged for sensory testing on edible film, which is then brewed with 100 cc of water at about 100 °C.The sample with the addition of 5% cinnamon powder had a greater cinnamon aroma than the other samples, according to Figure 6.The ANOVA test findings demonstrate that the addition of cinnamon powder to the sample significantly affects the aroma that is created when compared to the control sample.The essential oils of cinnamon that are added to the coffee, which have volatile cinnamaldehyde component, are what gives the coffee its cinnamon flavor.The Aroma of cinnamon is unique due to its volatile nature.The majority (60-70%) of the cinnamon essential oil is made up of cinnamaldehyde.In addition to the aroma of cinnamon, there is also the aroma of brewed coffee.The aroma that appears in brewed coffee is due to the evaporation of the volatile compounds of ground coffee, such as aldehydes, furfural, alcohol, ketones, formic acid, esters, and acetic acid.Aroma formation in coffee is formed during roasting.Other factors that affect the aroma of coffee are the water content of the coffee and the particle size of the coffee grounds.Amino acids and sugars are the substances that make up the aroma; when the sugars are caramelized, a characteristic aroma is produced.
Taste is a sensory test that must be performed since it reveals whether or not the market or consumers will accept our product.The sample with an additional concentration of 5% cinnamon powder has a more bitter flavor than the other samples (Figure 6), and has a taste that is significantly different from the other samples (ANOVA test).Cinnamon has a spicy, bitter flavor because it contains non-volatile oil (oleoresin).Cinnamon contains between 14 and 22 percent oleoresin [7].
Coffee grounds, in addition to cinnamon, have a bitter flavor.Robust coffee was utilized in this study.This variety of coffee has a higher caffeine concentration than other types and this caffeine amount is what gives coffee its characteristically bitter flavor.The manner of processing, such as roasting.Furanone, the substance created as a result of this procedure, will degrade at high roasting temperatures.Figure 6 demonstrates that the samples are all deep in color.Because it includes tannins, which compounds damaged or destroyed during roasting include tannins, acetic acid, and those that combine with amino acids to produce melanin, a substance that gives food its brown color.
Plastic has the disadvantage that it is difficult to decompose in the environment, causing waste and polluting the environment.Edible film from cassava starch with antifungal activity is an innovative related to packaging that do not pollute the environment [9,11].Edible film can replace Aluminum laminated polyethylene (ALP), Polyethylene terephthalate (PET) together with plastic, and paper in the form of sachets as instant packaging for coffee grounds to improve quality of coffee.Therefore, edible film is one of the right ways to reduce waste [12][13][14].With addition of cinnamon, it will improve the sensory properties.

Conclusion and suggestions
Cinnamon powder added to edible film demonstrates how edible film can stop anti-mold from growing.The biggest zone of inhibition was created by adding 5% cinnamon powder.Cinnamon powder was added to edible film during testing to compare its physical properties, and the results revealed a significant change from the control edible film.Cinnamon powder can be added in amounts of 0%, 1%, or 3% to achieve a thickness that satisfies the edible film standard.The resulting tensile strength value then met the standard, but the elongation value did not meet the norm.The findings of the study comparing the water content of the edible film with cinnamon powder addition to the control edible film revealed a significant difference.The resulting water content is over 16%, which is outside of acceptable limits.The inclusion of cinnamon powder during the production of edible film significantly changed the aroma but not the taste and colour.The sample with the addition of 1% cinnamon powder is the best treatment in its position as a coffee powder packaging.The use of edible film as coffee packaging created innovations related to packaging that do not pollute the environment.Although physicochemical characteristics need to be changed to meet the requirements for industrial standard, this research has the potential to be expanded upon.

Figure 1 .
Figure 1.Clear zone of edible film for 7 days.

Figure 2 .
Figure 2. The thickness of edible film with the addition of cinnamon powder.

Figure 3 .
Figure 3.The water content of edible film with the addition of cinnamon powder.

Figure 4 .
Figure 4.The tensile strength of edible film with the addition of cinnamon powder.

Figure 5 .
Figure 5.The elongation of edible film with the addition of cinnamon powder.

Figure 6 .
Figure 6.Sensory of coffee with the addition of cinnamon powder.

Table 1 .
Edible film inhibition.By measuring the shortest distance between two parallel planes, which represents the boundary between the two layers, thickness is tested.The Japanese Industrial Standard (JIS) established the maximum thickness for edible film as one of the standards, which is 0.25 mm.According to the study's findings, the sample's thickness at the three different concentrations of cinnamon powder added (0%, 1%, and 3%) met JIS criteria.
One of the crucial physical tests to be performed is the tensile strength test for edible films because a high value for this parameter indicates that the edible film has a greater capacity to shield the product from mechanical harm like pressure and friction, as well as the capacity to stretch and withstand pressure.According to the JIS, edible film must have a tensile strength of at least 0.3 MPa.The results of this study indicate that each treatment produces a tensile strength value that meets standards.