Sensory analysis of blended edible film of Ganyong starch/chitosan incorporated with ginger extract as primary packaging of crabstick

Sensory analysis of crabsticks packaged with edible films blended from Ganyong starch and chitosan incorporated with ginger extract has been conducted. Sorbitol was used as the plasticizer. The study aims to determine the hedonic quality of crabsticks packaging using the edible film formulation. The film samples were made of 3% w/v Ganyong starch, 4% (v/v) sorbitol, 0.3% (b/v) chitosan and the addition of ginger extract with varying concentrations of 0%; 3%; 6%; 9% (v/v), respectively. Organoleptic test with 5 hedonic scales attributes in the form of color, aroma and texture of crabsticks that have been stored at two different storage temperatures; At room temperature ±25°C (0h, 4h, 8h, and 12h) and chiller temperature ±4°C (1 day, 3 days and 5 days), were evaluated. Samples were tested by 30 untrained panelists obtained by purposive sampling and analyzed using SPSS 26 two-way ANOVA. The results of sensory analysis obtained from the two different temperatures showed that the optimum organoleptic quality values of aroma, color and texture were obtained at 6% of ginger extract variations. Organoleptic test results showed that the quality of crabstick wrapped in edible film with ginger extract was more acceptable compared to those without ginger extract. Overall, edible films based on Ganyong starch/chitosan incorporated with ginger extract have significant potential as substitute to conventional plastic as crabstick packaging.

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