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COLOR INDICATOR FILM FROM BUTTERFLY PEA (Clitoria ternatea L.) AS SMART PACKAGING IN BROILER CHICKEN MEAT

International Journal of Applied Biology · Vol. 5 (2021) · pp. 13–25

ISSN
2580-2119, 2580-2410
Published
2021-07-06
Publisher
Hasanuddin University
Language
en

Abstract

Broiler chicken is one of the poultry products that are very susceptible to damage due to exposure to microbes, temperature, and light. In these conditions, indicators are needed to play a role in informing related changes in the product quality. The butterfly pea can be used as an indicator because it contains anthocyanin which can change color due to the influence of pH. The objective of this study was to obtain the best indicator film formulation and to determine the film response in detecting the level of damage of the chicken meat through parameters of color change, thickness, pH, TPC, and TVBN. The methods in this research were the extraction of butterfly pea, making indicator films, and applying the film to chicken meat, and physical and chemical analysis of the product. Anthocyanin was applied to the indicator film with levels of PVA and chitosan 20:80 with the addition of 5 mL of dye. The change in color of the indicator could be seen at the 24-hour mark, which was a yellowish-green color. The pH value of broiler chicken meat had entered the post-rigor stage at 24 hours with a pH value of 6.595±0.049. The TVBN regression value showed that broiler chicken meat was not safe for consumption after being stored for 4 hours and 23 minutes of 40 mgN/100 g. The TPC test that has been performed in chicken meat showed that the chicken meat was not safe for consumption in storage between 0 to 8 hours at 5.598±0.068 log CFU/g to 8.322± 0.053 log CFU/g. Keywords: anthocyanin, discoloration, pH indicator, TVBN

Collaboration network of the authors

13 authors · 24 co-authorship links

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Co-authorOrganisationJoint articles
Roedhy PoerwantoAffiliation unknown2
Darda EfendiAffiliation unknown2
Gracecilia Yohanna PanjaitanAffiliation unknown2
Andria AgustaAffiliation unknown1
Sri YulianiAffiliation unknown1
Mutiara Dewi PuspitawatiAffiliation unknown1
Fayyadh Yusuf MaulanaAffiliation unknown1
YadarabullahAffiliation unknown1
Ahmad Rifqi FauziAffiliation unknown1
Indra SumarnoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ijoab/oai, first harvested 3 Nov 2026, last seen 3 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">COLOR INDICATOR FILM FROM BUTTERFLY PEA (Clitoria ternatea L.) AS SMART PACKAGING IN BROILER CHICKEN MEAT</dc:title>
	<dc:creator xml:lang="en">Seftiono, Hermawan</dc:creator>
	<dc:creator xml:lang="en">Pramesti, Della Ayu </dc:creator>
	<dc:creator xml:lang="en">Sumiasih, Inanpi Hidayati</dc:creator>
	<dc:description xml:lang="en">Broiler chicken is one of the poultry products that are very susceptible to damage due to exposure to microbes, temperature, and light. In these conditions, indicators are needed to play a role in informing related changes in the product quality. The butterfly pea can be used as an indicator because it contains anthocyanin which can change color due to the influence of pH. The objective of this study was to obtain the best indicator film formulation and to determine the film response in detecting the level of damage of the chicken meat through parameters of color change, thickness, pH, TPC, and TVBN. The methods in this research were the extraction of butterfly pea, making indicator films, and applying the film to chicken meat, and physical and chemical analysis of the product. Anthocyanin was applied to the indicator film with levels of PVA and chitosan 20:80 with the addition of 5 mL of dye. The change in color of the indicator could be seen at the 24-hour mark, which was a yellowish-green color. The pH value of broiler chicken meat had entered the post-rigor stage at 24 hours with a pH value of 6.595±0.049. The TVBN regression value showed that broiler chicken meat was not safe for consumption after being stored for 4 hours and 23 minutes of 40 mgN/100 g. The TPC test that has been performed in chicken meat showed that the chicken meat was not safe for consumption in storage between 0 to 8 hours at 5.598±0.068 log CFU/g to 8.322± 0.053 log CFU/g.
&amp;nbsp;
Keywords: anthocyanin, discoloration, pH indicator, TVBN</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2021-07-06</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/ijoab/article/view/13431</dc:identifier>
	<dc:source xml:lang="en">International Journal of Applied Biology; Vol. 5 No. (1) (2021): International Journal of Applied Biology; 13-25</dc:source>
	<dc:source>2580-2119</dc:source>
	<dc:source>2580-2410</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ijoab/article/view/13431/6982</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2021 International Journal of Applied Biology</dc:rights>
</oai_dc:dc>