Pemanfaatan Pektin Limbah Kulit Nangka (Artocarpus heterophyllus) Sebagai Bahan Baku Edible Coating pada Apel Potong
DOI:
Abstract Views:
445 times
PDF Downloads:
316 times
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
Downloads
References
Breemer, R., Polnaya, F.J., Pattipeilohy, J., 2012. Sifat Mekanik dan Laju Transmisi Uap Air Edible Film Pati Ubi Jalar. Seminar Nasional Pangan 2012 1, 1–5. https://doi.org/10.13140/RG.2.1.5154.0886
BSN, 2006. SNI 01-2346-2006, Anthurium A Caribbean Studies Journal. https://doi.org/10.33596/anth.23
Khan, M., Vanitha, T., 2019. Role of Pectin in Food Processing and Food Packaging. https://doi.org/10.5772/intechopen.83677
Kocira, A., Kozłowicz, K., Panasiewicz, K., Staniak, M., Szpunar-Krok, E., Hortyńska, P., 2021. Polysaccharides as edible films and coatings: Characteristics and influence on fruit and vegetable quality—a review, Agronomy. https://doi.org/10.3390/agronomy11050813
Marpaung, M., Ahmad, U., Edhi, N., 2015. Pelapis Nanokomposit untuk Pengawetan Salak Pondoh Terolah Minimal. Jurnal keteknikan pertanian 3, 73–80.
Menezes, J., et al., 2017. A Review on Pectin: Chemistry due to General Properties of Pectin and its Pharmaceutical Uses. J Phys Conf Ser 5, 1–5. https://doi.org/10.4172/scientificreports.550
Olivas, G.I.I., Barbosa-Cánovas, G., 2009. Edible Films and Coatings for Fruits and Vegetables, in: Edible Films and Coatings for Food Applications. springer, New York, NY. https://doi.org/https://doi.org/10.1007/978-0-387-92824-1_7
Setyaningrum, A., Sumarni, N.K., Hardi, J., 2017. Sifat Fisiko-Kimia Edible Film Agar – Agar Rumput Laut (Gracilaria sp.) Tersubtitusi Glyserol. Natural Science: Journal of Science and Technology 6. https://doi.org/10.22487/25411969.2017.v6.i2.8661
Subhashree, S.N., Sunoj, S., Xue, J., Bora, G.C., 2017. Quantification of browning in apples using colour and textural features by image analysis. Food Quality and Safety 1, 221–226. https://doi.org/10.1093/fqsafe/fyx021
Surain, P., Aneja, K.R., 2014. Anticandidal potential of Crinum asiaticum leaves extract against selected oral and vaginal Candida pathogens. J Innov Biol 6473, 27–30.
Syarifuddin, A., Yunianta, 2015. Karakterisasi Edible Film dari Pektin Albedo Jeruk Bali dan Pati Garut. Jurnal Pangan dan Agroindustri 3, 1538–1547.
Tran, N.T.K., Nguyen, V.B., Tran, T. Van, Nguyen, T.T.T., 2023. Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities. Food Chem 418. https://doi.org/https://doi.org/10.1016/j.foodchem.2023.135807
Windiarsih, C., Nugroho, W.A., Argo, B.D., 2015. OPTIMASI PEKTIN DARI KULIT BUAH NANGKA ( Artocarpus heterophyllus ) EKSTRAKSI DAN KONSENTRASI PELARUT ) Optimization of Microwave Assisted Extraction ( MAE ) of Pectin from Jackfruit Peels ( Artocarpus heterophyllus ) ( S. Jurnal Bioproses Komoditas Tropis 3, 39–49.
Zulfiani, Q.A., Yuliawati, K.M., Dasuki, U.A., 2016. Ekstraksi pektin dari kulit buah pisang nangka (Musa x paradisiaca L. ‘Nangka’) dan uji aktivitas antibakteri terhadap Escherichia coli dan Propionibacterium acnes. Prosiding Farmasi 0, 620–625.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Articles published in Keluwih: Jurnal Sains dan Teknologi are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Keluwih: Jurnal Sains dan Teknologi to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- By publishing in Keluwih: Jurnal Sains dan Teknologi, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.
