Pemanfaatan Pektin Limbah Kulit Nangka (Artocarpus heterophyllus) Sebagai Bahan Baku Edible Coating pada Apel Potong
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Abstract
Abstract—Fruit slicing is a type of minimum food preparation, with sliced apples being a popular example. To preserve fruit, edible coatings, generally consisting of pectin, are often utilized. Pectin from jackfruit (Artocarpus heterophyllus) skin can be used for this purpose, since the production of the fruit is abundance. The physicochemical and organoleptic characteristics of jackfruit peel pectin were investigated using the Microwave-Assisted Extraction (MAE) technique. The flavor and texture of sliced apples were unaffected by edible coatings produced from jackfruit peel pectin. The moisture content of EC jackfruit skin 3% was 24.23% and the thickness was 1.4 mm, whereas the moisture content of EC jackfruit skin 5% was 21.99% and the thickness was 1.51 mm. WVTR results revealed that EC jackfruit skin 3% and 5% increase in weight by 0.005 g/m2 hour and 0.004 g/m2 hour, respectively. EC jackfruit skin 3% had a L* value of -15.6 and a BI value of 47.64 in the enzymatic browning test, whereas EC jackfruit skin 5% had a L* value of -13.44 and a BI value of 46.68. According to the antimicrobial activity test, 3% jackfruit peel EC did not generate an inhibition zone on E. coli and S. aureus bacteria, however 5% jackfruit peel EC formed a 1.92 mm inhibition zone on E. coli bacteria, which is lower than minimum standard of inhibition zone. EC of jackfruit peel 3% and 5% did not affect the organoleptic properties of sliced apples.
Keywords: edible coating, jackfruit peel waste, microwave-assisted extraction, pectin
Abstrak—Buah potong merupakan salah satu produk yang menerapkan pengolahan pangan minimal. Apel potong merupakan salah satu jenis buah yang sering dijumpai. Penggunaan edible coating (EC) berbahan dasar pektin telah menjadi alternatif untuk melindungi buah dari oksidasi. Pektin kulit nangka (Artocarpus heterophyllus) memiliki potensi yang besar untuk dapat dimanfaatkan sebagai EC, karena produksi buah nangka yang berlimpah . Sebagian besar pemanfaatan buah nangka (Artocarpus heterophyllus) hanya pada daging buahnya saja, biji dan kulit nangka sangat jarang dimanfaatkan sehingga berakhir sebagai limbah (waste). Pemanfaatan pektin limbah kulit nangka sebagai EC harus dipastikan sifat fisiko kimia dan organoleptiknya. Metode Microwave-Assisted Extraction (MAE) digunakan untuk mengekstrak pektin dari kulit nangka. Hasil uji menunjukkan bahwa EC kulit nangka 3% memiliki kadar air sebesar 24,23% dan ketebalan 1,4 mm, sedangkan EC kulit nangka 5% memiliki kadar air sebesar 21,99% dan ketebalan 1,51 mm. Laju penyerapan uap air (WVTR) menunjukkan bahwa EC kulit nangka 3% mengalami kenaikan berat sebesar 0,005 g/m2 jam dan EC kulit nangka 5% mengalami kenaikan berat sebesar 0,004 g/m2 jam. Hasil uji pencoklatan enzimatis menunjukkan bahwa EC kulit nangka 3% ∆L* nya sebesar -15,6 dan nilai BI sebesar 47,64, sedangkan EC kulit nangka 5% ∆L* yang tercapai sebesar -13,44 dan nilai BI 46,68. Hasil uji aktivitas antimikroba menunjukkan bahwa EC kulit nangka 3% tidak membentuk zona hambat pada bakteri E. coli dan S. aureus, dan sedangkan EC kulit Nangka 5% hanya membentuk zona hambat pada bakteri E. coli sebesar 1,92 mm, lebih rendah dari zona hambat minimal 8mm dalam tiap mg/ml konsentrasi . EC kulit nangka 3% dan 5% tidak mempengaruhi sifat organoleptik pada buah apel potong.
Kata kunci: edible coating, limbah kulit nangka, microwave-assisted extraction, pektin
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