Aplikasi Edible Coating dari Pektin Kulit Jeruk Manis dengan Isolat Protein Ikan Teri Terhadap Kualitas Buah Anggur Hijau Muscat

Abstract

Pectin is a natural polysaccharide compound that has the potential as a basic ingredient for environmentally friendly gelling agents, thus playing a role in reducing the impact of environmental pollution due to synthetic waste. This study aims to determine the effect of variations in pectin concentration on the characteristics of edible coatings and grapes coated with edible coatings from anchovy protein isolates (Stolephorus sp.) and methanol extract of kesambi mistletoe leaves (Dendrophthoe sp.) as natural antibacterial agents. Pectin was characterized by the results of methoxyl content of 12.71%, galacturonic acid content of 41.45%, indicating that pectin is classified as (high methoxyl pectin). Edible coating formulations were made with variations in pectin concentration: 0.5 g, 1 g, and 1.5 g, then characterized in the form of pH, total suspended solid (TSS), water vapor permeability (WVP), viscosity and antibacterial activity against Staphylococcus aureus. The results showed that increasing pectin concentration decreased the pH value from 4.1 to 3.6 and increased TSS from 2% to 4%. The WVP value reached 0.0374 to 0.0325 indicating a decrease, the inhibitory ability effectively resisted water vapor transmission. The best antibacterial activity was shown by the formulation with 1.5 g pectin with an inhibition zone of 18.4 mm against S. aureus. Antifungal activity was shown by the formulation of 1.5 g pectin 9.6 mm against A. niger. Viscosity showed an increase reaching 459 to 2686 mP.S. Application of edible coating on grapes (Vitis vinifera L.) during 12 days of storage and the highest concentration of pectin formulation can slow down the decrease in water content reaching (78.8%), Total titratable acid reaching (0.4%), Vitamin C reaching (21.1 mg/100g), and total soluble solids (17.5 ºBrix). In addition, the weight loss was only 3.0%. These results indicate that edible coating from sweet orange peel pectin and anchovy protein isolate with the addition of mistletoe kesambi leaf extract has the potential as an effective natural coating system in maintaining the quality and extending the shelf life of fruit.