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

Idama Kusuma Dewi, Naila Khoirina, Nadya Alfa Cahaya Imani

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%.


Keywords


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

Full Text:

PDF (Indonesian)

References


Cserjési P, Bélafi-Bakó K, Csanádi Z, Beszédes S, Hodúr C. Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries. Progress in Agricultural Engineering Sciences 2011; 7 (1): 65–80.

Jouki M, Khazaei N, Ghasemlou M, Hadinezhad M. Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohydrate Polymers 2013; 96 (1): 39–46.

Juliyarsi I, Melia S, Sukma A. The quality of edible film by using glycerol as plastisizer. Pakistan Journal of Nutrition 2011; 10 (9): 884–887.

Kusumaningtyas RD, Suyitan H, Wulansarie R. Pengolahan limbah kulit durian di wilayah gunungpati menjadi biopestisida yang ramah lingkungan. 2018; 15 (1): 38–43.

Panahirad S, Naghshiband-Hassani R, Mahna N. Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life. Food Science and Technology International 2020. https://doi.org/10.1177/1082013220916559

Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Amaro-Reyes A, Barboza-Corona JE, Regalado C. Antimicrobial edible films and coatings for meat and meat products preservation. Scientific World Journal 2014. https://doi.org/10.1155/2014/248935.

Suput D, Lazic V, Popovic S, Hromis N. Edible films and coatings : Sources, properties and application. Food and Feed Research 2015; 42 (1): 11–22. https://doi.org/10.5937/ffr1501011s.

Wai WW, Alkarkhi AFM, Easa AM. Optimization of pectin extraction from durian rind (durio zibethinus) using response surface methodology. Journal of Food Science 2009; 74 (8): 637–641.

Xie L, Li X, Guo Y. Ultrafiltration behaviors of pectin-containing solution extracted from citrus peel on a ZrO2 ceramic membrane pilot unit. Korean Journal of Chemical Engineering 2008; 25 (1): 149–153.


Refbacks

  • There are currently no refbacks.