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Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage: Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage

International Journal of Applied Biology · Vol. 6 No. 1 (2022) · pp. 79–92

ISSN
2580-2119, 2580-2410
Published
2022-07-07
Publisher
Hasanuddin University
Language
en

Abstract

Beef is a food source with a high protein content that would be ideal for microbes to flourish. Microbes would reduce the quality of a product. Therefore, an indicator on smart packaging would be needed to detect the quality of a product. The indicator film in this study used butterfly pea flower extract which contains a natural coloring agent, anthocyanin. The objective of this study was to obtain the indicator film with the best concentration of PVA, chitosan, and butterfly pea flower extract as the natural dye, to study the response of indicator film color, pH, and thickness, to the beef pH and TVBN, and to calculate the total microbes as the determinant of the beef quality. The study consisted of three steps, namely, the extraction of butterfly pea flower, the making of indicator film, and the application of indicator film on beef packaging. The best indicator film was obtained with the formulation of PVA and chitosan of 20:80 with the addition of 5 ml of butterfly pea extract. The color change was from blue to yellowish-green with °hue of 137.81±19.31o. The thickness of indicator film in 48 hours of storage decreased from 0.171±0.042 to 0.136±0.043. The pH of beef increased after 8 hours of storage from 5.726±0.011 to 7.540±0.351. The TVBN of beef after 8 hours of storage had exceeded the threshold of 30.815±5,602 which indicates that it was not safe for consumption. The TPC of beef from the 8 hours of storage had exceeded the maximum number of 7.338±0.035 log CFU/g. Keyword: anthocyanin, butterfly pea extract, thickness, volatile bases

Keywords

Collaboration network of the authors

13 authors · 24 co-authorship links

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Roedhy PoerwantoAffiliation unknown2
Darda EfendiAffiliation unknown2
Hermawan SeftionoAffiliation unknown2
Andria AgustaAffiliation unknown1
Sri YulianiAffiliation unknown1
Gracecilia Yohanna PanjaitanAffiliation unknown1
Della Ayu PramestiAffiliation 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) 
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	<dc:title xml:lang="en">Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage : Indicator Film of Natural Coloring of Butterfly Pea (Clitoria ternatea L.) as Detection of Beef Damage </dc:title>
	<dc:creator xml:lang="en">Sumiasih, Inanpi Hidayati</dc:creator>
	<dc:subject xml:lang="en">anthocyanin, butterfly pea extract, thickness, volatile bases</dc:subject>
	<dc:description xml:lang="en">Beef is a food source with a high protein content that would be ideal for microbes to flourish. Microbes would reduce the quality of a product. Therefore, an indicator on smart packaging would be needed to detect the quality of a product. The indicator film in this study used butterfly pea flower extract which contains a natural coloring agent, anthocyanin. The objective of this study was to obtain the indicator film with the best concentration of PVA, chitosan, and butterfly pea flower extract as the natural dye, to study the response of indicator film color, pH, and thickness, to the beef pH and TVBN, and to calculate the total microbes as the determinant of the beef quality. The study consisted of three steps, namely, the extraction of butterfly pea flower, the making of indicator film, and the application of indicator film on beef packaging. The best indicator film was obtained with the formulation of PVA and chitosan of 20:80 with the addition of 5 ml of butterfly pea extract. The color change was from blue to yellowish-green with °hue of 137.81±19.31o. The thickness of indicator film in 48 hours of storage decreased from 0.171±0.042 to 0.136±0.043. The pH of beef increased after 8 hours of storage from 5.726±0.011 to 7.540±0.351. The TVBN of beef after 8 hours of storage had exceeded the threshold of 30.815±5,602 which indicates that it was not safe for consumption. The TPC of beef from the 8 hours of storage had exceeded the maximum number of 7.338±0.035 log CFU/g.
Keyword: anthocyanin, butterfly pea extract, thickness, volatile bases</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2022-07-07</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/19241</dc:identifier>
	<dc:source xml:lang="en">International Journal of Applied Biology; Vol. 6 No. 1 (2022): International Journal of Applied Biology; 79-92</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/19241/8408</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 International Journal of Applied Biology</dc:rights>
</oai_dc:dc>