Edible Coating from Banana Peel Waste to Extend Tomato Shelf Life

Abstract

Kepok banana has been widely used as processed food by the community. The utilization of climacteric fruit is still limited to the use of fruit flesh. The banana peel, which still contains beneficial components like pectin, will therefore be wasted. In this study, pectin from banana peels is processed into an edible coating which will be used as a coating that will be applied to tomatoes. This objective of the study was to determine the best pectin extraction temperature which ranged from 70°, 80°, to 90℃ and the effect of edible coating of pectin extracted from kepok banana peel on the shelf life of tomatoes. Observation of the shelf life of tomatoes was carried out by observing weight loss and vitamin C content in tomatoes. The pectin extraction process and physiological characteristics of tomatoes were studied quantitatively for this study, and the physical characteristics of tomatoes were studied qualitatively throughout the course of 21 days. Based on the results of research on pectin extraction, a temperature of 90°C was discovered to be the best temperature for pectin extraction compared to temperatures of 70° and 80°. At 90℃, the amount of pectin produced was about 2.98%. Based on observations of fruit weight loss and vitamin C content in tomatoes, research on the shelf life of tomatoes revealed that edible coatings had no significant effect on fruit weight loss or vitamin C content. The results of observations of tomatoes at a temperature of 27℃ showed that vitamin C content of tomatoes coated with edible coating decreased by 6.1%, while at a temperature of 10℃, vitamin C content of tomatoes with edible coatings increased by 1.8%.

Analysis of Metoxyl and Galacturonate Contents from Pectin of Banana Peel Waste Combined with Sappan Wood

“…Methoxyl levels increased with increasing temperature and extraction time. This is because the free carboxyl groups being esterified are increasing (Sigiro et al, 2022). Figure 1 shows that the methoxyl content is below 7.…”

“…Kepok bananas (Musa paradisiaca L.) have around 40% of the fruit skin of the total banana fruit which contains sulfur, glucose and fructose and can be used as a good carbon source, also contains many nutrients such as carbohydrates, vitamins, minerals, fiber and including pectin (Han et al, 2019;Okorie et al, 2015). Pectin from the extraction of fruit skin waste including seeds can be used as an alternative source of polysaccharides in making environmentally friendly edible films or organic coatings (Sigiro et al, 2022;Ratna et al, 2019;Megawati & Machsunah, 2016;Gupta et el., 2022). Edible coating is considered very good (semipermeable barrier) because it is able to prevent respiration which can cause fruit shrinkage due to the breakdown of compounds such as carbohydrates by producing CO2, energy and water which evaporate through the surface of the fruit skin (Pandey et al, 2022;Aiemcharon et al, 2022 ), so that the presence of edible coating can prevent damage to the fruit (Andriani et al, 2018), as well as extend shelf life because there is a reduction in the population of spoilage and pathogenic microorganisms (Khamidah et al, 2022).…”

Mutu Ikan Patin (Pangasianodon hypophthalmus) yang Dilapis Ekstrak Daun Mimba (Azadirachta indica A Juss.) selama Penyimpanan Dingin

“…Secara umum larutan edible coating ekstrak daun mimba konsentrasi 16% memiliki konsistensi paling encer sehingga tidak melekat secara sempurna pada permukaan ikan. Hal ini dapat menyebabkan permukaan ikan mengalami kontak dengan oksigen, mikroba, sinar, perubahan fisik dan kelembapan serta melarutnya zat (Sigiro et al 2022). Hasil uji sensitivitas E. coli dengan metode cakram, menunjukkan bahwa edible coating ekstrak daun mimba konsentrasi 3 dan 5% memiliki hasil yang terbaik.…”

“…Data menunjukkan konsentrasi ekstrak daun mimba semakin tinggi menghasilkan kadar air ikan patin semakin rendah, sehingga kerusakan oleh enzim dan bakteri pembusuk dapat dicegah dan masa umur simpan ikan patin dapat bertahan lebih lama (Naiu et al 2023). Hal ini karena lapisan edible coating ekstrak daun mimba mampu menyelimuti sel-sel permukaan ikan agar terlindung dari proses pindah massa seperti O2, kelembapan, sinar, dan perubahan fisik serta melarutnya zat (Sigiro et al 2022). Edible coating berperan menghalangi produk agar tidak kontak dengan udara, oksigen, dan lemak sehingga mutu dapat dipertahankan.…”

Pemanfaatan Pektin Limbah Kulit Nangka (Artocarpus heterophyllus) Sebagai Bahan Baku Edible Coating pada Apel Potong

“…Penelitian yang bertujuan untuk memanfaatkan limbah agroindustri terus dilakukan. Di antaranya dengan memanfaatan pektin pada kulit pisang sebagai edible coating (Sigiro et al, 2022), pemanfaatan minyak atsiri kulit jeruk sebagai antifungal buah strawberry (Saeed et al, 2021), dan penggunaan tepung biji mangga sebagai bahan edible coating untuk memperpanjang masa simpan buah tomat (Nawab et al, 2017). Polisakarida, lemak dan minyak atsiri masing-masing diketahui dapat berperan dalam memperpanjang masa simpan buah dan sayur dengan cara menurunkan laju penguapan air, mencegah oksidasi dan menurunkan potensi kontaminasi mikroorganisme pembusuk (Pham et al, 2023).…”