| dc.description.abstract | Barangan banana (Musa acuminata L.) is one of Indonesia’s leading horticultural commodities with significant economic value. However, it is highly susceptible to postharvest deterioration due to rapid physiological processes. One promising approach to extend its shelf life and maintain fruit quality is the application of natural-based edible coatings. This study aimed to evaluate the characteristics and effectiveness of an edible coating formulated from durian seed starch nanoparticles combined with cinnamon essential oil (Cinnamomum burmannii) in prolonging the shelf life of Barangan bananas. Starch nanoparticles were produced using acid hydrolysis and incorporated into edible coating solutions with varying concentrations of cinnamon essential oil (0%, 0.5%, 1%, 1.5%, and 2%), applied via the dipping method. Characterization was performed using FTIR, PSA, iodine test, antibacterial assay, weight loss measurement, titratable acidity (TAT), Water Vapor Transmission Rate (WVTR), and Total Plate Count (TPC). The results revealed that the viscosity of the edible coating increased with higher concentrations of essential oil. The formulation with 1% cinnamon essential oil exhibited an average particle size of 183.14 nm, formed a strong matrix through O-H, C=O, and C-O-C functional group interactions, and showed the highest antibacterial activity, with inhibition zones of 25.7 mm against E. coli and 26 mm against S. aureus. Moreover, this formulation effectively reduced weight loss by up to 16.7%, slowed the decrease in acidity, and lowered the WVTR to 0.0179 kg/s·m² compared to the control. TPC analysis also showed a value of 3.65 × 10³ CFU/mL, which is within the safety limits specified by Indonesian National Standards (SNI). Therefore, the edible coating based on durian seed starch nanoparticles with 1% cinnamon essential oil is proven to effectively extend shelf life and maintain the quality of barangan bananas during storage. | en_US |
