Application of Anthocyanin Extracted from Purple Sweet Potato and Nata de Coco Film in The Smart Food Packaging Technology

Abstract

Chicken liver is one of the products consumed by the majority of Indonesians. Chicken liver is in high demand by the public because it is cheap. To analyze the freshness of chicken liver in the package easily and practically, so analytical tools were needed. The purpose of this study was to develop an edible freshness sensor based on anthocyanin purple sweet potato with bacterial cellulose membrane from nata de coco. The edible freshness sensor can be applied as a freshness sensor to determine the freshness level of chicken liver by various parameters.  The color change of an edible freshness sensor was observed visually. The results showed that a change in the color of the freshness sensor, namely light blue when chicken liver was fresh, and dark blue when chicken liver was no longer fresh.