Inovasi Edible Coating Buah Mangga Berbasis Kitosan Kulit Udang dengan Aditif Ekstrak Daun Asam Jawa sebagai Antimikroba

Deska Rizki Pratama; Aidha Sekar Berutu; Fahrizal Husin; Maychel Yohana Panjaitan; Taslim

doi:10.32734/jtk.v14i1.19093

Authors

Deska Rizki Pratama Departemen Teknik Kimia, Universitas Sumatera Utara
Aidha Sekar Berutu Departemen Teknik Kimia, Universitas Sumatera Utara
Fahrizal Husin Departemen Teknik Kimia, Universitas Sumatera Utara
Maychel Yohana Panjaitan Program Studi Teknologi Pangan, Universitas Sumatera Utara
Taslim Departemen Teknik Kimia, Universitas Sumatera Utara

DOI:

https://doi.org/10.32734/jtk.v14i1.19093

Keywords:

edible coating, mango, chitosan, tamarind leaf, shrimp shell, antimicrobial

Abstract

Edible coating is a thin layer that can be consumed which protects the surface of the fruit from environmental influences. This study evaluates the effectiveness of shrimp shell chitosan-based edible coating with tamarind leaf extract as an antimicrobial, along with glycerol and tween 80, in preserving mango quality during 15 days of storage. The variables evaluated were the concentration of tamarind leaf extract (0.5, 1.0, and 1.5%) and mango storage duration (0, 3, 6, 9, 12, and 15 days). While the amount of chitosan used was constant. The parameters measured included total microbial count, weight loss, fruit skin color, total soluble solids, titratable acidity, and vitamin C content. The results showed that the combination of shrimp shell chitosan and tamarind leaf extract as an antimicrobial significantly reduced the degradation of mango quality, with the 0.5% concentration of tamarind leaf extract being the most effective in maintaining quality and extending shelf life of mango until 15 days.

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