Application of Carrageenan-based Bionanocomposite Coating for Maintaining Quality of Whole Mango Fruit

Meindrawan, Bayu; Suyatma, Nugraha Edhi; Muchtadi, Tien R.; Iriani, Evi Savitri

doi:10.19028/jtep.05.1.89-96

Cited by 4 publications

(5 citation statements)

References 22 publications

(43 reference statements)

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“…The process of respiration and transpiration that occurs in fruit is a biological process in which oxygen is absorbed to burn organic matter in the fruit to produce energy and is followed by the expenditure of the rest of the combustion in the form of CO2 and H2O [28]. The coating can minimize fruit water loss by decreasing the water vapor transmission rate [29].…”

Section: Resultsmentioning

confidence: 99%

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Widyastuti,

Dewi,

Mudawy

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sapodilla fruit (Manilkara zapota) is one of the annual tropical fruit plants that have a shelf life of only 3-4 days at room temperature. One way to extend the shelf life of fruit is by coating. Chitosan has an excellent potential to be applied as an edible coating. The addition of essential oils, namely Vanilla and Betel, is expected to improve the characteristics of the edible coating and act as an antimicrobial and antioxidant. This research was conducted to extend the shelf life of Sapodilla fruit using Chitosan, adding Vanilla and Betel as a coating material. This research was arranged in a Completely Randomized Design (CRD) with a single factor design consisting of four treatments with three replications. The treatments included: K0 = Control, K1 = Chitosan, K2 = Chitosan+Vanilla, K3 = Chitosan+Betel. The results showed that using edible coatings can reduce fruit weight loss, maintain vitamin C levels, and lower reduced sugar levels. And did not reveal its effect on the fruit hardness, total titrated acid, and total dissolved solids. Edible coating with Chitosan+Vanilla is the most effective treatment to extend the shelf life of Sapodilla fruit, maintaining a shelf life of seven days.

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Section: Resultsmentioning

confidence: 99%

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Widyastuti,

Dewi,

Mudawy

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Pengujian kemasan edible film kulit daun lidah buaya antara lain Water Vapor Transmission Rate (WVTR) (Meindrawan et al, 2017), kuat tarik, elongasi, dan modulus elastisitas (ASTM D882-02 1995), warna (Afriyah et al, 2015), serta pengujian aktivitas antibakteri dengan metode zona bening (Amaliyah et al, 2014).…”

Section: Pengujian Kemasan Edible Filmunclassified

“…Penimbangan secara berkala dilakukan untuk mengetahui pertambahan berat botol. Hasil dari pengukuran WVTR film Aloe vera + stretch film dikurangi dengan hasil pengukuran WVTR stretch film (0,19 g/m 2 /hari) (Meindrawan et al, 2017). WVTR dihitung dengan rumus pada persamaan berikut:…”

Section: Analisis Water Vapor Transmission Rate (Wvtr)unclassified

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin

Sobarsa

Suyatma

Kusumaningrum

2023

J. Teknol Industri Pangan

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Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless, do not cause changes in the characteristics of the packaged food products, and are safe for consumption. One of the ingredients that can be added to edible film is Aloe vera skin. The study aimed to determine the effect of increasing the aloe vera leaf extract concentration and producing an antibacterial edible film with the appropriate mechanical and antibacterial inhibitory properties. The study used a completely randomized design. Observations of film’s characteristics included mechanical and physical properties i.e., tensile strength, elongation, modulus of elasticity, water vapor transmission rate, thickness, CIE color values, and the inhibition activity of bacterial growth. The obtained data were analyzed using analysis of variance (ANOVA), and if there was a significant difference, Duncan’s Multiple Range Test was applied. The best edible film was obtained by adding aloe vera skin extract at a concentration of 4 times the Minimum Inhibitory Concentration (MIC). This film had a tensile strength of 0.878 MPa, elongation of 75.56%, modulus of elasticity of 1.16 MPa, thickness of 0.153 mm, Water Vapour Transmission Rate (WVTR) of 22.53 g/(m2.day), inhibition activity of 31.85 mm, and color value CIE ∆L* = 18.61, ∆a* = 0.98, ∆b* = 29.57, ∆E* = 38.63, ∆C*= 33.59, and ∆H* = -87.23 with the white plate color of chromameter used as a standard.

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“…Ukuran sel dan tekanan isi sel terhadap dinding sel berkurang sehingga tekstur buah menjadi lunak (Santosa dan Hulopi, 2011). Pelapisan mampu mempertahankan kekerasan dan mencegah pelunakan daging buah akibat kehilangan air serta menunda degradasi komponen protopektin dan pektin tak larut (Meindrawan et al, 2017). Berkurangnya kekerasan pada buah tomat disebabkan adanya pelepasan air akibat proses fisiologis yang terus berlangsung selama penyimpanan.…”

Section: Kekerasanunclassified

Aplikasi Pelapisan Buah Tomat (Solanum lycopersicum) Berbasis Kitosan Dengan Penambahan Nanopartikel ZnO

Gumaran,

Hutabarat

2023

JTPP

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Buah dan sayuran setelah dipanen akan mengalami perubahan fisikokimia akibat proses metabolisme, diantaranya adalah respirasi dan transpirasi yang mengakibatkan kehilangan air. Kehilangan air menyebabkan stres didalam jaringan sehingga laju disintegrasi membran sel meningkat. Kehilangan air yang berlebihan dapat mengakibatkan pelunakan, pengerutan dan hilangnya kecerahan pada kulit buah. Bahan pelapis berbahan kitosan dengan penambahan nanopartikel ZnO adalah salah satu alternatif bahan pelapis yang mampu menahan hilangnya air akibat proses respirasi, transpirasi serta dapat menjaga kualitas buah. Penelitian ini dilakukan untuk mengetahui pengaruh pelapisan kitosan dengan penambahan nanopartikel ZnO terhadap perubahan karakteristik buah tomat selama penyimpanan. Aplikasi pelapisan buah tomat dengan metode spray menggunakan larutan kitosan nanopartikel ZnO 3% mampu menekan kehilangan susut bobot buah tomat selama penyimpanan dibandingkan dengan buah tomat kontrol (p<0.05). Pelapisan buah tomat dengan kitosan nanopartikel ZnO 3% memiliki nilai susut bobot 4.74% pada penyimpanan hari ke 10 sedangkan buah tomat kontrol memiliki nilai susut bobot tertinggi sebesar 8.57%. Kekerasan buah tomat mengalami penurunan seiring lama penyimpanan. Nilai kekerasan buah tomat kontrol sebesar 4.23 N, sedangkan buah tomat dengan perlakuan pelapisan kitosan nanopartikel ZnO 3% memiliki nilai kekerasan 9.57 N pada hari ke 10 penyimpanan. Hasil penelitian membuktikan bahwa penambahan nanopartikel ZnO mampu menurunkan persentase susut bobot dan nilai kekerasan buah tomat selama penyimpanan.

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Application of Carrageenan-based Bionanocomposite Coating for Maintaining Quality of Whole Mango Fruit

Cited by 4 publications

References 22 publications

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Use of Chitosan and Essential Oils as Edible Coating for Sapodilla Fruit (Manilkara zapota)

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin

Aplikasi Pelapisan Buah Tomat (Solanum lycopersicum) Berbasis Kitosan Dengan Penambahan Nanopartikel ZnO

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