Kemajuan Terkini dalam Kemasan Makanan Berbasis Pati Cerdas untuk Aplikasi Pangan: A Systematic Literature Review

Ayu Puspita; Geralda Vania; Angel Natalia Marsaulina

doi:10.31764/jua.v30i4.43015

Kemajuan Terkini dalam Kemasan Makanan Berbasis Pati Cerdas untuk Aplikasi Pangan: A Systematic Literature Review

Ayu Puspita, Geralda Vania, Angel Natalia Marsaulina

Abstract

Penelitian ini bertujuan untuk mengevaluasi perkembangan teknologi, karakteristik material, serta kinerja starch-based smart edible packaging dalam pemantauan kesegaran bahan pangan. Pencarian literatur dilakukan melalui ScienceDirect, Scopus, Google Scholar, PubMed, MDPI, dan Wiley Online Library menggunakan metode Systematic Literature Review (SLR) berdasarkan pedoman PRISMA 2020. Hasil kajian menunjukkan bahwa pati merupakan bahan pembentuk film yang paling banyak digunakan karena memiliki kemampuan membentuk film yang baik serta kompatibel dengan berbagai bahan fungsional. Penambahan pigmen alami, terutama antosianin, bersama senyawa aktif dan nanomaterial terbukti mampu meningkatkan sifat mekanik, aktivitas antimikroba, ketahanan terhadap uap air, serta respons perubahan warna sebagai indikator penurunan kualitas pangan. Secara keseluruhan, starch-based smart edible packaging memiliki potensi besar sebagai teknologi pengemasan berkelanjutan yang ramah lingkungan dan efektif untuk memantau kesegaran pangan secara real-time.

Keywords

Starch-based edible film; Smart Packaging; Antosianin; Bahan Pangan

Full Text:

Download PDF

References

Abedi-Firoozjah, R., Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R., Rouhi, M., & Garavand, F. (2022). Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers, 14(8). https://doi.org/10.3390/polym14081629

AY, D., N, C., TF, A., DA, C., AN, G., & S, M. (2017). Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches. Journal of Food Processing & Technology, 08(03). https://doi.org/10.4172/2157-7110.1000665

Azwar, W. (2023). Pembentukan Karakter Moral Peserta Didik melalui Pendekatan Habituasi. Seminar Nasional Paedagoria, Vol. 3, 50–58.

Bangar, S. P., Purewal, S. S., Trif, M., Maqsood, S., Kumar, M., Manjunatha, V., & Rusu, A. V. (2021). Functionality and applicability of starch‐based films: An eco‐friendly approach. Foods, 10(9), 1–24. https://doi.org/10.3390/foods10092181

Esfahani, A., Mohammadi Nafchi, A., Baghaei, H., & Nouri, L. (2022). Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness. Food Science and Nutrition, 10(10), 3293–3301.

Haddaway, N. R., Page, M. J., Pritchard, C. C., & Mcguinness, L. A. (2022). PRISMA2020 : An R package and Shiny app for producing PRISMA 2020 ‐ compliant flow diagrams , with interactivity for optimised digital transparency and Open Synthesis. 1–12. https://doi.org/10.1002/cl2.1230

Hundekari, S. N. (2024). Development of Edible Film from Cassava Starch and its Physico-mechanical Properties. International Journal of Food and Fermentation Technology, 14(2), 539–547. https://doi.org/10.30954/2277-9396.02.2024.6

Jati, I. R. A. P., Elaine, J., Setijawaty, E., & Utomo, A. R. (2024). Development of Bio-Based Smart Edible Food Packaging Using Roselle Flower Extract and Eggshell Powder as Active Agents. BIO Web of Conferences, 98, 1–12. https://doi.org/10.1051/bioconf/20249805001

Jiang, C., Yang, H., Liu, T., Zhang, Q., Zou, Y., & Wang, S. (2024). Fabrication, characterization and evaluation of Manihot esculenta starch based intelligent packaging films containing gum ghatti and black currant (Ribes nigrum) extract for freshness monitoring of beef meat. Food Chemistry: X, 23(June), 101616. https://doi.org/10.1016/j.fochx.2024.101616

Kakadellis, S., & Harris, Z. M. (2020). Don’t scrap the waste: The need for broader system boundaries in bioplastic food packaging life-cycle assessment – A critical review. Journal of Cleaner Production, 274, 122831. https://doi.org/10.1016/j.jclepro.2020.122831

Klaric, S. V., Galvão Maciel, A., Arend, G. D., Tres, M. V., de Lima, M., & Soares, L. S. (2025). Application of Plant Extracts Rich in Anthocyanins in the Development of Intelligent Biodegradable Packaging: An Overview. Processes, 13(1), 191. https://doi.org/10.3390/pr13010191

Kuswandi, B., Seftyani, M., & Pratoko, D. K. (2024). Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. Journal of Food Science and Technology, 61(9), 1811–1822. https://doi.org/10.1007/s13197-024-05960-y

Liu, D., Zhao, P., Chen, J., Yan, Y., & Wu, Z. (2022). Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review. Foods, 11(18), 2879. https://doi.org/10.3390/foods11182879

Mary, S. K., Koshy, R. R., Daniel, J., Koshy, J. T., Pothen, L. A., & Thomas, S. (2020). Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO 2 and their applicability as freshness sensors for prawns during storage. RSC Advances, 10(65), 39822–39830. https://doi.org/10.1039/D0RA05986B

Ncube, L. K., Ude, A. U., Ogunmuyiwa, E. N., Zulkifli, R., & Beas, I. N. (2021). An overview of plasticwaste generation and management in food packaging industries. Recycling, 6(1), 1–25. https://doi.org/10.3390/recycling6010012

Pramitasari, R., Gunawicahya, L. N., & Anugrah, D. S. B. (2022). Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract. Polymers, 14(19), 4142. https://doi.org/10.3390/polym14194142

Rahmadhia, S. N., Saputra, Y. A., Juwitaningtyas, T., & Rahayu, W. M. (2022). Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.). Journal of Functional Food and Nutraceutical, 4(1), 37–47. https://doi.org/10.33555/jffn.v4i1.90

Rahmadhia, S. N., Sidqi, A. A., & Saputra, Y. A. (2023). Physical Properties of Tapioca Starch-Based Film Indicators with Anthocyanin Extract from Purple Sweet Potato (Ipomoea batatas L.) and Response to pH Changes. Sains Malaysiana, 52(6), 1685–1697. https://doi.org/10.17576/jsm-2023-5206-06

Remedio, L. N., & Parada Quinayá, C. (2024). Intelligent Packaging Systems with Anthocyanin: Influence of Different Polymers and Storage Conditions. Polymers, 16(20), 2886. https://doi.org/10.3390/polym16202886

Sadeghizadeh-Yazdi, J., Habibi, M., Kamali, A. A., & Banaei, M. (2019). Aplicación de películas a base de almidón comestibles y biodegradables en el envasado de alimentos: revisión sistemática y metanálisis. Investigación Actual En Nutrición y Ciencia de Los Alimentos, 7(3), 624–637.

Santhosh, R., Ahmed, J., Thakur, R., & Sarkar, P. (2024). Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review. Sustainable Food Technology, 2(2), 307–330. https://doi.org/10.1039/D3FB00211J

Singh, G. P., Bangar, S. P., Yang, T., Trif, M., Kumar, V., & Kumar, D. (2022). Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers, 14(10), 1–20. https://doi.org/10.3390/polym14101987

Wu, X., Zhang, J., Gong, X., Hu, X., Zhang, X., Zhang, B., & Zhang, Q. (2025). A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications. Food Chemistry: X, 28(January), 102552. https://doi.org/10.1016/j.fochx.2025.102552

Zhao, T., Wang, L., Wang, X., Zhang, M., Zhang, X., Li, C., Zhang, Q., Zhao, Y., & Wang, L. (2026). Natural pH-Sensitive Intelligent Edible Gel-Based Packaging: From Structural Design to Fruit Freshness Monitoring. Gels, 12(2), 169. https://doi.org/10.3390/gels12020169

DOI: https://doi.org/10.31764/jua.v30i4.43015