Pengaruh Variasi Konsentrasi Gliserol pada Edible Coating dari Ekstraksi Pektin Limbah Kulit Durian sebagai Pengawet pada Cabai Rawit Merah untuk Memperpanjang Masa Simpan

Authors

  • Idama Kusuma Dewi Jurusan Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang
  • Naila Khoirina Jurusan Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang
  • Nadya Alfa Cahaya Imani Jurusan Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang

Keywords:

durian peel, red chili pepper, pectin extraction, edible coating, glycerol

Abstract

Durian skin waste is an agricultural waste that has great potential if it is further processed. Durian skin waste itself is abundant in the Gunungpati area, Semarang, which produces agricultural commodities in the form of durian fruit. However, the utilization of agricultural commodities has not been done to the fullest because durian skin is just thrown away so that it accumulates and it leads to a bad smell. Of course, this disturbs the surrounding environment because of the presence of piles of durian skin waste. Previous research proved that durian skin waste has a high pectin content. The high pectin content can be used as an edible coating on red chili peppers. Red chili pepper is an agricultural commodity that can rot easily even during the distribution process so that it affects the selling price of red chili pepper. The purpose of this study was to obtain the right formulation of durian skin pectin edible coating. This research consisted of two steps, namely extraction of pectin from durian skin and coating of red chili using extracted pectin. The results of the study prove that the use of an edible coating that has been prepared can reduce the weight loss that occurs during the shelf life of 15 days, from 39.25% to 16.25%.

References

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Published

2020-07-31

Issue

2020: PROSIDING SNTKK 2020

Section

Articles

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