Karakterisasi Edible Coating Berbahan Pektin/Kitosan/Ekstrak Daun Kenikir (Cosmos Caudatus) Untuk Meningkatkan Umur Simpan Pada Buah Tomat

Abstract

An edible coating based on pectin, chitosan, and the addition of Cosmos caudatus (kenikir) leaf extract was developed in this study. The aim of lhe research was to determine the characteristics of the edible coating and the effect of adding Cosmos caudatus extract on the shelf life of tomatoes. The edible coating was prepared using a simple mixing method with variations in pectin composition of 1 g, 1.5 g, and 2 g, and with the addition of Cosmos caudatus leaf extract at 1 g, 2 g, and 3 g for each pectin variation. Chitosan was used at a constant amount of 1 g across all samples. The edible coating was applied using the dipping method and chciracterized using FTIR, XRD, SEM, and DSC, followed by antibacterial activity tests and weight loss analysis in tomatoes. Based on the weight loss test results, the best outcome was observed in sample B3 (1.5 g pectin; 3 g Cosmos caudalus extract; 1 g chitosan), which had the lowest weight loss of 6.18% and extended tomato shelf life up to 21 days. FTIR analysis of sample B3 showed broadening of the O-H functional group absorption peak, indicating increased extract concentration and antimicrobial activity. Antibacterial testing revealed that the addition of Cosmos caudatus extract significantly increased the inhibition zones against E. coli (16.4 mm) ands. aureus (15.6 mm}. XRD analysis indicated that the coating had amorphous structure, surface morphology showed a dense and crack- free. The coating exhibited a melting point of up to 122.06 °C. These findings suggest that the addition of Cosmos caudatus leaf extract reduces weight loss end enhances antibacterial properties, thereby extending the shelf life of tomatoes.