Studi Eksperimental pada Pembuatan Edible coating Kitosan Ekstrak Daun Salam dan Aplikasinya untuk Mempertahankan Kualitas Jambu Kristal

Bayu Meindrawan; Graciera Asina Debora Lamria; Vega Yosepa Pamela; Tubagus Bahtiar Rubana; Dea Aisyah Rusmawati; Henry Chinonso Nwogba

doi:10.30812/nutriology.v6i1.5083

Authors

Bayu Meindrawan Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
Graciera Asina Debora Lamria Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
Vega Yosepa Pamela Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
Tubagus Bahtiar Rubana Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
Dea Aisyah Rusmawati Universitas Sultan Ageng Tirtayasa, Serang, Indonesia
Henry Chinonso Nwogba Universitas Tsukuba, Tsukuba, Jepang

DOI:

https://doi.org/10.30812/nutriology.v6i1.5083

Keywords:

antimikroba, antioksidan, daun salam, fisikokimia, jambu kristal, pelapis edible

Abstract

Jambu kristal merupakan buah populer dengan tekstur renyah, rasa manis, dan memiliki sedikit biji dibandingkan varietas jambu lainnya. Namun, buah ini memiliki umur simpan yang pendek sekitar 2-7 hari, sehingga perlu dilakukanupaya untuk mempertahankan kualitas jambu kristal melalui aplikasi pelapis edibel. Tujuan penelitian ini adalah untuk membuat pelapis edibel dari kitosan dan ekstrak daun salam serta mengevaluasi aplikasi pelapis edibel tersebut terhadap sifat sikokimia jambu kristal selama penyimpanan. Metode penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap dua faktor, dimana faktor pertama yaitu konsentrasi kitosan (1% dan 2%) sedangkan faktor kedua yaitu konsentrasi ekstrak daun salam (0%, 5% dan 15%). Sebanyak 6 formulasi pelapis edibel diaplikasikan untuk jambu kristal menggunakan metode pencelupan sebelum disimpan selama 12 hari pada suhu ruang. Hasil penelitian menunjukkan bahwa konsentrasi kitosan dan ekstrak daun salam berpengaruh nyata (p < 0.05) terhadap viskositas, aktivitas antioksidan, dan sifat antimikroba dari larutan pelapis edibel yang dihasilkan. Selain itu, aplikasi pelapis edibel mempengaruhi parameter susut bobot, tekstur, total padatan terlarut, dan penampakan sik buah jambu kristal. Kesimpulannya, pelapis edibel dengan formulasi kitosan 2% + ekstrak daun salam 15% menunjukkan potensi terbaik dalam mempertahankan kualitas jambu kristal selama penyimpanan.

References

[1] S. Surbakti, Salmiah, and T. Supriana, Marketing strategy of crystal guava (Psidium Guajava L.) as an alternative opportunity community economic empowerment (Tanjung Anom Village, Pancur Batu District, Deli Serdang egency), IOP Conference Series: Earth and Environmental Science, vol. 782, no. 2, pp. 16, 2021, https://doi.org/10.1088/1755-1315/782/2/022037.

[2] R. A. D. Widyastuti, S. D. Utomo, D. H. Pangaribuan, P. Sanjaya, H. A. Warganegara, and W. Agustin, The growth of 'Crystal' guava seedling in response to pinching and dormancy breaking chemicals, Kultivasi, vol. 21, no. 3, pp.

79285, 2022, https://doi.org/10.24198/kultivasi.v21i3.40791.

[3] D. Rustani and S. Susanto, Kualitas Fisik dan Kimia Buah Jambu 'Kristal' pada Letak Cabang yang Berbeda, Buletin Agrohorti, vol. 7, no. 2, pp. 123129, 2019, https://doi.org/10.29244/agrob.7.2.123-129.

[4] C. Ramdhona, D. Rochdiani, and B. Setia, Analisis Kelayakan Usahatani Jambu Kristal (Psidium guajava L.) (Studi Kasus pada Pengembang budidaya Jambu Kristal di Desa Bangunsari Kecamatan Pamarican Kabupaten Ciamis), Jurnal Ilmiah Mahasiswa Agroinfo Galuh, vol. 6, no. 3, pp. 596603, 2019, https://doi.org/10.25157/ jimag.v6i3.2536.

[5] N. Yolanda, N. Khamidah, and A. Rizali, Teknologi Edible Coating Menggunakan Lilin Lebah (Beeswax) dan Kitosan, Agroekotek View, vol. 4, no. 2, pp. 114124, 2021, https://doi.org/10.20527/agtview.v4i2.2848.

[6] A. Prasetyo, D. M. Prasta, A. D. Arum, B. Y. Islami, A. Lee, and S. Winarti, Karakteristik Edible Coating Dari Pati Umbi Udara (Air Potato) Dengan Penambahan Plasticizer Yang Berbeda, Jurnal Teknologi Pangan, vol. 12, no. 1, pp. 1826, 2018, https://doi.org/10.33005/jtp.v12i1.1097.

[7] H. Y. Sriyana, L. H. Rahayu, and M. E. Febriana, Bioplastik Dari Limbah Kulit Buah Nanas Dengan Modikasi Giserol Dan Kitosan, Jurnal Inovasi Teknik Kimia, vol. 8, no. 1, p. 40, 2023, https://doi.org/10.31942/inteka. v18i1.8094.

[8] S. Chaparro-Hernandez, S. Ruiz-cruz, M. Enrique, D. Jes, C. L. Del-toro s, and L. E. Gassos-ortega, Coating on the Quality , Shelf Life , and Antioxidant Capacity of Pork during Refrigerated Storage, Coatings MDPI, vol. 9, no. 12, pp. 116, 2019, https://doi.org/10.3390/coatings9120827.

[9] A. A. Z. Rohmah, A. N. A. Fajrin, and S. Gunawan, Aplikasi Kitosan berbasis Kulit Udang Sebagai Alternatif Subtitusi Lilin Pelapis dalam Rangka Peningkatan Umur Simpan Buah-Buahan: A Review, Halal Research Journal, vol. 2, no. 2, pp. 120136, 2022, https://doi.org/10.12962/j22759970.v2i2.420.

[10] M. Norihsan and S. Megantara, Artikel review: uji aktivitas dan efek farmakologi daun salam (Eugenia olyantha),

Jurnal Farmaka, vol. 16, no. 3, pp. 4454, 2018, https://doi.org/10.24198/jf.v16i3.17319.

[11] M. N. Handayani, S. Karlina, Y. Sugiarti, and D. Cakrawati, Application of edible coating from cassava peel - Bay leaf on avocado, in Journal of Physics: Conference Series, vol. 1013, no. 1, 2018, p. 108, https://doi.org/10.1088/1742-6596/1013/1/012168.

[12] S. M. Yanestria, A. Rahayu, B. Chrystin Rambu Uru, and A. Yoppy Ro Chandra, Ekstrak Daun Salam (Eugenia polyantha, Weight.) sebagai Pengawet Alami pada Ikan Bandeng (Chanos chanos), Samakia : Jurnal Ilmu Perikanan, vol. 11, no. 2, pp. 127134, 2020, https://doi.org/10.35316/jsapi.v11i2.890.

[13] P. Fuaidah, J. Triastuti, and H. Pramono, The Eects of Dierent Concentrations of Bay Leaf Extract on Shelf Life of Preserved Scad Fish, World's Veterinary Journal, vol. 11, no. 3, pp. 431438, 2021, https://doi.org/10. 54203/scil.2021.wvj55.

[14] A. Naeem, T. Abbas, T. M. Ali, and A. Hasnain, Eect of antioxidant and antibacterial properties of guar gum coating containing spice extracts and its application on tomatoes (Solanum lycopersicum L.), Journal of Food

Measurement and Characterization, vol. 12, no. 1, pp. 110, 2018, https://doi.org/10.1007/s11694-018-9890-5.

[15] A. Naeem, T. Abbas, T. Mohsin Ali, and A. Hasnain, Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon), Quality Assurance and Safety of Crops and Foods, vol. 11, no. 3, pp. 241250, 2019, https://doi.org/10.3920/QAS2018.1310.

[16] J. Maghroh, A. D. Sofa, A. Aprillia, and A. R. Aandi, Efektivitas Penambahan Kitosan dan Ekstrak Jeruk Nipis dalam Pembuatan Antimicrobial Edible Coating dan Aplikasinya pada Fresh-Cut Jambu Biji Kristal, Jurnal Ilmu Pangan dan Hasil Pertanian, vol. 2, no. 1, p. 82, 2018, https://doi.org/10.26877/jiphp.v2i1.2489.

[17] M. S. Nair, A. Saxena, and C. Kaur, Eect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.), Food Chemistry, vol. 240, pp. 245252, 2018, https://doi.org/10.1016/j.foodchem.2017.07.122.

[18] B. J. Arroyo, A. C. Bezerra, L. L. Oliveira, S. J. Arroyo, E. A. A. de Melo, and A. M. P. Santos, Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.), Food Chemistry, vol. 309, 2019, https://doi.org/10.1016/j.foodchem.2019.125566.

[19] Z. A. Nur Hanani, K. L. Soo, W. I. Zunairah, and S. Radhiah, Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil, Heliyon, vol. 9, no. 12, p. e22419, 2023, https://doi.org/10.1016/j.heliyon.2023.e22419.

[20] S. Mayasari and L. Setyaningrum, Eectiveness Of Antihypercholesterolemia Ethanol Extract Of Bay Leaf (Syzygyum Polyanthum) In Male Rats With Diabetes Mellitus Strain Wistar, Jurnal Kesehatan dr. Soebandi, vol. 10, no. 1, pp. 3338, 2022, https://doi.org/10.36858/jkds.v10i1.331.

[21] W. Brand-Williams, M. E. Cuvelier, and C. Berset, Use of a free radical method to evaluate antioxidant activity, LWT - Food Science and Technology, vol. 28, no. 1, pp. 2530, 1995, https://doi.org/10.1016/S0023-6438(95) 80008-5.

[22] M. Balouiri, M. Sadiki, and S. K. Ibnsouda, Methods for in vitro evaluating antimicrobial activity: A review, Journal of Pharmaceutical Analysis, vol. 6, no. 2, pp. 7179, 2016, https://doi.org/10.1016/j.jpha.2015.11.005.

[23] E. Huerta, J. E. Corona, A. I. Oliva, F. Avilés, and J. González-Hernández, Universal testing machine for mechanical properties of thin materials, Revista Mexicana de Fisica, vol. 56, no. 4, pp. 317322, 2010.

[24] P. Lumbantoruan and E. Yulianti, Pengaruh Suhu terhadap Viskositas Minyak Pelumas (Oli), Jurnal Sain-

matika, vol. 13, no. 2, pp. 2634, 2016, https://doi.org/10.31851/sainmatika.v13i2.993.

[25] A. P. M. D. Kamdoa, M. Nindatu, I. Kushadiani, E. Astuty, H. Rahawarin, and E. Asmin, Uji aktivitas antioksidan alga cokelat saragassum sp. dengan metode 1,1- difenil-2-pikrihidrasil (dpph), Patimura Medical Review, vol. 3, no. April, pp. 6072, 2021, https://doi.org/10.30598/pamerivol3issue1page60-72.

[26] W. Deglas, Pengaruh Jenis Plastik Polyethylene (Pe), Polypropylene (Pp), High Density Polyethylene (Hdpe), Dan Overheated Polypropylene (Opp) Terhadap Kualitas Buah Pisang Mas, Jurnal Pertanian Dan Pangan, vol. 5, no. 1, pp. 3342, 2023.

[27] K. Kusumiyati, I. E. Putri, Y. Hadiwijaya, and S. Mubarok, Respon nilai kekerasan, kadar air dan total padatan terlarut buah jambu kristal pada berbagai jenis kemasan dan masa simpan, Jurnal AGRO, vol. 6, no. 1, pp. 4956, 2019, https://doi.org/10.15575/4142.

[28] Y. Hadiwijaya, K. Kusumiyati, and A. A. Munawar, Prediksi Total Padatan Terlarut Buah Melon Golden (Cucumis Melo L.) Menggunakan Vis-Swnirs dan Analisis Multivariat, Jurnal Penelitian Saintek, vol. 25, no. 2, pp. 103114, 2020, https://doi.org/10.21831/jps.v25i2.34487.

[29] K. Kusumiyati, F. Farida, W. Sutari, J. S. Hamdani, and S. Mubarok, Pengaruh waktu simpan terhadap nilai total padatan terlarut, kekerasan dan susut bobot buah mangga arumanis, Kultivasi, vol. 17, no. 3, pp. 766771, 2018, https://doi.org/10.24198/kultivasi.v17i3.18698.

[30] N. Kaur, C. Somasundram, Z. Razali, A.-h. I. Mourad, F. Hamed, and Z. F. R. Ahmed, Aloe vera / Chitosan-Based Edible Film with Enhanced, polymers, vol. 16, p. 242, 2024, https://doi.org/10.3390/polym16020242.

[31] S. Yang, K. Zhang, J. Cui, and D. Zhang, Eect of Temperature and Concentration on the Viscosity of Chitosan Solution in Water/Ethanol Mixed Solvent, Cailiao Daobao/Materials Review, vol. 31, no. 12, pp. 109113, 2017,

https://doi.org/10.11896/j.issn.1005-023X.2017.024.022.

[32] B. M. Nur, Z. Zaidiyah, and F. Luth, Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.), IOP Conference Series: Earth and Environmental Science, vol. 922, no. 1, pp. 09, 2021, https://doi.org/10.1088/1755-1315/922/1/012065.

[33] D. Marlina and R. Syatri, Aktivitas Antioksidan Ekstrak Dan Infusa Daun Salam (Eugenia Polyantha Wight. ) Dan Daun Tempuyung (Sonchus Arvensis L.) Dengan Metode Dpph Secara Spektrofotometri Uv-Vis, JKPharm Jurnal Kesehatan Farmasi, vol. 1, no. 1, pp. 2635, 2023, https://doi.org/10.36086/jkpharm.v1i1.1766.

[34] F. Fiardilla, P. G. Putri, and U. Y. Sundari, Karakteristik Fisik dan Aktivitas Antioksidan Edible Film dari Ekstrak daun Senduduk (Melastoma malabathricum L), Jurnal Pengembangan Agroindustri Terapan, vol. 2, no. 2, 2023, https://doi.org/10.25181/jupiter.v2i2.3220.

[35] R. Budi Lestari, A. Mulyadi Sirojul Munir, and Y. Arif Tribudi, Pemanfaatan Kitosan Kulit Udang dengan Penambahan Ekstrak Daun Kesum sebagai Penghambat Bakteri pada Edible Coating, Jurnal Teknologi Per- tanian, vol. 19, no. 3, pp. 207214, 2018, https://doi.org/10.21776/ub.jtp.2018.019.03.7.

[36] A. S. Naiu, L. Mile, and T. Rondonuwu, Pengaruh Konsentrasi Larutan Edible Coating Kitosan- Air Kelapa Dan Lama Penyimpanan Terhadap Mutu Fillet Ikan Cakalang (Katsuwonus Pelamis), Jurnal Media Teknologi Hasil Perikanan, vol. 11, no. 1, pp. 110, 2023, https://doi.org/10.35800/mthp.11.1.2023.43322.

[37] R. F. Sitorus, T. Karo-Karo, and Z. Lubis, Pengaruh Konsentrasi Kitosan sebagai Edible Coating dan Lama Penyimpanan Terhadap Mutu Buah Jambu Biji Merah, Jurnal Rekayasa Pangan dan Pertanian, vol. 2, no. 1,

pp. 3746, 2014, https://doi.org/10.1016/j.scienta.2012.07.002.

[38] G. Romanazzi and M. Moumni, Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables, Current Opinion in Biotechnology, vol. 78, p.

102834, 2022, https://doi.org/10.1016/j.copbio.2022.102834.

[39] I. Ifmalinda, K. Fahmy, and N. L. Zein, Studi Penambahan Ekstrak Daun Randu (Ceiba pentandra) Pada Edible Coating Gel Lidah Buaya (Aloe vera L.) Terhadap Mutu Mentimun (Cucumis sativus L.), Jurnal Keteknikan Pertanian Tropis dan Biosistem, vol. 11, no. 1, pp. 4862, 2023, https://doi.org/10.21776/ub.jkptb.2023.011.01.05.

[40] R. Relda, Riga Habib Ngestu, Emil Salim, and Yefrida, Teknik Edible Coating dengan menggunakan Campuran Gel Lidah Buaya dan Ekstrak Daun Psidium guajava L. untuk Mempertahankan Sifat Fisikokimia Buah Jambu Biji, Jurnal Riset Kimia, vol. 13, no. 2, pp. 163177, 2022, https://doi.org/10.25077/jrk.v13i2.501.

[41] R. Hayati, S. Syamsuddin, and A. Fadhilah Naulina, Konsentrasi Ekstrak Daun Cincau Hijau (Cyclea barbata Miers) sebagai Edible Coating terhadap Kualitas dan Masa Simpan Buah Tomat (Lycopersicum esculentum Mill.), Jurnal Agrium, vol. 19, no. 3, p. 328, 2022, https://doi.org/10.29103/agrium.v19i4.9732.

[42] Amina, M. Z. Rashid, and A. Rashid, Ecacy of Edible Chitosan Formulation in Quality Maintenance and Shelf Life of Guava (Psidium guajava L.) Fruit During Cold Storage, Sarhad Journal of Agriculture, vol. 38, no. 1, pp. 266274, 2021, https://doi.org/10.17582/JOURNAL.SJA/2022/38.1.266.274.

[43] D. Kaur, M. Singh, and R. Saroj, Optimized Chitosan Edible Coating for Shelf Life Extension of Guava and its Characterization, Measurement: Food, vol. 14, p. 100145, 2023, https://doi.org/10.2139/ssrn.4601524.

[44] D. F. Ayu, R. Efendi, V. S. Johan, and L. Habibah, Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill), Jurnal Teknologi dan Industri Pertanian Indonesia, vol. 12, no. 1, pp. 18, 2020, https://doi.org/10.17969/jtipi.v12i1.15521.

[45] K. Mukhtarom, S. Sutrisno, and R. Hasbullah, Hot Water Treatment (HWT) Followed by CaCl2 Solution Immersion to Maintain the Quality of Star Fruit (Averrhoa carambola L.), Jurnal Keteknikan Pertanian, vol. 04, no. 1, pp. 3744, 2016, https://doi.org/10.19028/jtep.04.1.37-44.

[46] K. Rama Krishna and D. V. Sudhakar Rao, Eect of chitosan coating on the physiochemical characteristics of guava (Psidium guajava L.) fruits during storage at room temperature, Indian Journal of Science and Technology, vol. 7, no. 5, pp. 554558, 2014, https://doi.org/10.17485/ijst/2014/v7i5.4.

[47] C. Shu, B. Kim-Lee, and X. Sun, Chitosan Coating Incorporated with Carvacrol Improves Postharvest Guava (Psidium guajava) Quality, Horticulturae, vol. 10, no. 1, p. 80, 2024, https://doi.org/10.3390/horticulturae10010080.

[48] S. A. Supa, P. Howlader, M. Ali, R. A. Rupa, and S. K. Bose, Edible coatings maintained postharvest quality and increased shelf life of guava fruits, Journal of Horticulture and Postharvest Research, vol. 7, no. Special Issue, pp. 1534, 2024, https://doi.org/10.22077/jhpr.2023.6531.1324.

[49] D. Rizka, A. Pulungan, D. Syahtri, and D. Adelia, Daun Salam ( Syzygium polyanthum ) Rempah Khas Indonesia dengan Berbagai Manfaat Farmakologi : Literature Review, Indonesian Journal of Pharmaceutical Education, vol. 4, no. 3, pp. 423437, 2024, https://doi.org/10.37311/ijpe.v4i3.28452.