Potensi Pengawetan Nano Edible Coating Kombinasi Gelatin Tulang Sapi dan Pektin Kulit Apel pada Kacang Tanah
Abstract
Abstrak. Kacang tanah sering ditumbuhi jamur A. flavus, sehingga perlu di awetkan melalui pengemasan edible coating. Potensi pengawetan nano edible coating yang efektif dapat diterapkan melalui teknik penyemprotan dan terbuat dari formulasi yang optimal seperti limbah organik berupa gelatin tulang sapi, pektin kulit apel, dan bahan antifungi berupa minyak essensial kunyit. Ekstraksi untuk mendapatkan gelatin tulang sapi dan pektin dari kulit apel secara maksimal menggunakan pelarut asam sitrat. Bagian tulang sapi yang tinggi gelatin yaitu tulang belikat dan memiliki kekuatan gel yang kuat sesuai standar GMIA dan kandungan protein yang tinggi dibandingkan gelatin komersial. Ekstraksi pektin kulit apel didapatkan hasil yang maksimal dengan pengeringan beku yang dilanjutkan pengayakan halus dan diekstraksi dengan asam sitrat, sehinga didapatkan produksi, metoksi, viskositas dan berat molekul pektin yang tinggi. Minyak essensial kunyit konsentrasi rendah dapat menghambat Alfatoksin dengan baik. Pembentukan nano partikel yang umum yaitu berbasis kitosan karena dapat mencapai ukuran partikel yang sesuai untuk pembuatan edible coating. Gelatin tulang sapi dan pektin kulit apel yang dikombinasikan dengan minyak essensial kunyit memiliki potensi yang baik untuk pembuatan edible coating. Kombinasi 2 bahan utama tersebut menghasilkan elongasi melebihi standar 50% sehingga lebih efektif.
Preservation Potential of Nano Edible Coating Combination of Cattle Bone Gelatin and Apple Peel Pectin on Peanuts
Abstract. Peanuts are often overgrown with A. flavus, so they need to be preserved through edible coating packaging. The effective preservation potential of nano edible coatings can be applied through spraying techniques that are made from optimal formulations of organic waste such as cattle bone gelatin, apple peel pectin, and antifungal ingredients such as turmeric essential oil. Extraction to obtain cattle bone gelatin and pectin from apple peel maximally using citric acid as solvent. Part of cattle bone that is high in gelatin is the scapula and has a strong gel strength according to GMIA standards and it also contains high protein compared to commercial gelatin. Extraction of apple peel pectin obtained maximum results by freeze-drying followed by fine sieving and extracted with citric acid, so that high pectin production, methoxy, viscosity, and molecular weight were obtained. Turmeric essential oil with low concentration can inhibit Aflatoxins well. The formation of common nanoparticles is based on chitosan because it can reach a suitable particle size for making edible coatings. Cattle bone gelatin and apple peel pectin combined with turmeric essential oil has good potential for the composition of edible coatings. The combination of these 2 main ingredients produces elongation exceeding the standard 50%, so it is more effective.
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DOI: https://doi.org/10.17969/rtp.v14i1.18199
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