@article {10.3844/ojbsci.2021.261.270,
article_type = {journal},
title = {The Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging Element},
author = {Dirpan, Andi and Djalal, Muspirah and Rahman, Riskawanti and Genisa, Jalil},
volume = {21},
number = {3},
year = {2021},
month = {Sep},
pages = {261-270},
doi = {10.3844/ojbsci.2021.261.270},
url = {https://thescipub.com/abstract/ojbsci.2021.261.270},
abstract = {This research aimed to study and produce smart packaging indicator by utilizing red cabbage extract which could be applied to avocados. The research was conducted in a laboratory with the following stages; making red cabbage extract, preparing color indicator and applying it to smart packaging. The results showed that the soaking time and pH of the red cabbage extract solution as an indicator solution which was suitable for making freshness indicator of avocado were 15 h with the temperature of 28±2°C and pH 7. The color indicator that had been applied to the packaging had a color change from light purple to red that visible with the naked eye. The color change of the indicator reflected the freshness level of packaged avocado, in which the purple color showed mature, yellowish blue showed the optimal ripe fruit while the red color indicated the fruit rotten during storage. Indicator changes also had a similar tendency towards changes in several parameters such as increasing pH, total acid, vitamin C, hardness and total dissolved solids which are usually used to characterize the freshness of avocados. Organoleptic tests namely color, aroma, texture and taste showed that the panelists preferred the avocado on day 4. In general, this indicator could be used as smart packaging.},
journal = {OnLine Journal of Biological Sciences},
publisher = {Science Publications}
}