Application of Smart Packaging Based on pH Indicator from Butterfly Pea Flower (Clitoria ternatea L.) Anthocyanin as Tuna Fillet Freshness Sensor (Thunnus sp) Arie Febrianto Mulyadi, Dodyk Pranowo, Mifda Lurigustitah Afthincaridna
Department of Agroindustrial Technology, Faculty of Agrocultural Technology, Universitas of Brawijaya
Abstract
Butterfly pea flower (Clitoria ternatea L.) is a climbing plant that contains anthocyanin which gives blue, purple or red color to most plants. Anthocyanins have the potential to be used as ingredients for making smart packaging indicator labels. Color indicator labels have now been applied to various types of food that are susceptible to quality deterioration, from fishery products, livestock to vegetables and fruit. Fresh fish products are susceptible to damage, due to high water activity (aw) and protein, as well as the presence of autolytic enzymes, so innovation is needed, one of which is through smart packaging applications. This research aims to analyze the potential of butterfly pea flower anthocyanin indicator labels as tuna fillet freshness sensors in smart packaging. Temperature and storage time factors have a real influence on changes in pH and TVB of tuna fillets during storage. In addition, temperature factors and storage time have a real influence on the color change of indicator labels during storage. There is a strong and positive correlation between TVB and the color of the indicator label which is positively correlated with a correlation degree of L* (brightness) 83.3%, a* (red-green) 94.1% and b* (yellow-blue) 71.1% . Likewise, there is a strong and positive correlation between pH and label color with a degree of correlation for L* (brightness) 75.1%, a* (red-green) 85.1% and b* (yellow-blue) 74.2%. The anthocyanin indicator label for butterfly pea flowers can be used as a tuna fillet freshness sensor in smart packaging.
Keywords: anthocyanin, butterfly pea flower, freshness indicator, tuna fish
