Karakterisasi Edible Coating dari Nanopartikel Pati Biji Durian dengan Minyak Atsiri Lemon untuk Memperpanjang Masa Simpan Buah Stroberi

Abstract

Durian is a tropical fruit widely consumed in Indonesia, which generates waste in the form of peels and seeds. Durian seeds have potential to be utilized as a starch source, which can be processed into a base material for edible coatings. Modification of starch into nanoparticles is known to enhance the effectiveness of edible coatings in delivering bioactive compounds. This study aimed to extend the shelf life of strawberries, which are known to spoil rapidly, through the application of an edible coating formulation based on durian seed starch nanoparticles with the addition of lemon essential oil, applied by dipping for 4 minutes. The nanoparticles obtained through acid hydrolysis and ball milling had an average hydrodynamic diameter of 183.14 nm. The best edible coating treatment was achieved with the addition of 8% (v/v) lemon essential oil, resulting in an inhibition zone against Aspergillus niger of 10.28 mm and a viscosity of 20.1051 cP. Effectiveness tests on strawberries showed that the 8% treatment also provided good microbial protection with a total plate count of 1.0 × 10² CFU/g and received high organoleptic scores from panelists. However, the 4% (v/v) treatment resulted in the lowest weight loss at 21.25%, and the 2% (v/v) treatment produced the lowest total soluble solids at 7.13 °Brix. These results indicate that edible coatings made from durian seed starch nanoparticles with lemon essential oil have the potential to effectively extend the shelf life of strawberries for up to 15 days under storage at approximately 18°C.