Pemanfaatan Stearin Kelapa Sawit sebagai Edible Coating Buah Jeruk

2016 ◽  
Vol 10 (1) ◽  
pp. 64-69
Author(s):  
Fauziati Fauziati ◽  
Yuni Adiningsih ◽  
Ageng Priatni
Keyword(s):  
Vitamin C ◽  
Citrus Fruit ◽  
Edible Coating ◽  
Edible Coatings ◽  
Test Results ◽  
Citrus Fruits ◽  
Fixed Amount ◽  
Food Items ◽  
Quality Of Food

Edible coatings represent preservation techniques also function as a packaging material that is applied directly to food items including fruits. Its use is intended to extend the shelf life and improve the quality of food products and is biodegradable materials that are more environmentally friendly. Research Stearin use as edible coating on citrus fruits have been done. The use of stearin used was 0%, 0.1% and 0.2% combined with gelatin at a fixed amount that is 2 g. Edible coatings applied to citrus fruit which gained the best results are stearin 0.1% with test results shrinkage lowest weight on day 12 amounted to 5.598% for the treatment of immersion and can retain the vitamin C content of 40.3 mg / 100 g and can maintain antioksioksidan to 12 days with the antioxidant content of 74.7%.ABSTRAKEdible coating merupakan teknik pengawetan sekaligus berfungsi sebagai bahan pengemasan yang diaplikasikan secara langsung pada bahan pangan termasuk buah buahan. Penggunaannya dimaksudkan untuk memperpanjang masa simpan dan memperbaiki kualitas produk pangan serta merupakan bahan yang biodegradable sehingga lebih ramah lingkungan. Penelitian penggunaan Stearin kelapa sawit sebagai edible coating pada buah jeruk telah dilakukan. Penggunaan stearin yang digunakan adalah 0%, 0.1% dan 0.2% yang dikombinasikan dengan gelatin dengan jumlah tetap yaitu 2 g. Edible coating diaplikasikan ke buah jeruk dimana diperoleh hasil terbaik yaitu stearin 0.1% dengan hasil uji susut bobot terendah pada hari ke 12 sebesar 5.598% untuk perlakuan celup dan dapat mempertahankan kandungan vitamin C sebesar 40.3 mg/100 gr serta dapat mempertahankan antioksioksidan sampai 12 hari dengan kandungan antioksidan 74.7%. Kata kunci : Stearin, Edible Coating, buah jeruk 

scholarly journals The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Zengyu Gan ◽  
Jinyin Chen ◽  
Chunpeng Wan
Keyword(s):  
Fruit Quality ◽  
Citrus Fruit ◽  
Alternative Methods ◽  
Postharvest Quality ◽  
Internal Quality ◽  
World Population ◽  
Edible Coatings ◽  
Citrus Fruits ◽  
The World

The world population is growing day-by-day, while the available natural resources for agricultural production, i.e., soil and water, are rapidly decreasing. Moreover, consumer preferences are highly affected by some quality characteristics of food products, which can be classified as external, internal, and hidden attributes. Among the internal quality attributes, granulation is a significant factor damaging the inner quality of citrus fruits and reducing the consumer attraction. The main symptoms of granulation (also known as section drying, crystallization, or scarification) in citrus are shrivelling in juice sacs due to gel formation, hardening, white colour, and low extractable juice content. A well-known result of the granulation is the reduction in soluble solid concentration (SSC), total sugar, and titratable acidity (TA). Granulation is known to affect the citrus fruit quality all over the world. Since citrus is one of the world’s most popular fruit species, it is highly important to identify and manage this physiological problem to help sustainable production throughout the world. Consumer’s preferences have also been moving towards the use of eco- and environmental-friendly alternative methods in postharvest fruit storage, including edible coatings. Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration. The mechanism of citrus fruit granulation is highly associated with the oxidative stress, and edible coatings have been reported to significantly reduce granulation and improve the quality of the fruits. In line with this information, this review article aimed to summarize the reasons, results, and managements of granulation of citrus fruits.

scholarly journals CVPDr DNA FRAGMENT AFFECT DIFFERENCES IN RESISTANT TO CITRUS VEIN PHLOEM DEGENERATION (CVPD) DISEASE, NUTRIENT DEFICIENCIES AND QUALITY OF FRUITS

2017 ◽  
Vol 5 (1) ◽  
pp. 60
Author(s):  
I Gusti Ayu Diah Yuniti ◽  
I Gede Putu Wirawan ◽  
I Nyoman Wijaya ◽  
Made Sritamin
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Major Obstacle ◽  
Nutrient Deficiencies ◽  
Citrus Fruits ◽  
Sour Taste ◽  
Citrus Plant ◽  
Dna Fragment ◽  
The Difference

Citrus Vein Phloem Degeneration (CVPD) disease is a major obstacle in the effort to develop and increase the production of citrus fruits in Bali. The study on the polymorphism of CVPDr DNA fragment shows that the CVPDr DNA fragment is resistant factor againt CVPD disease. This study try to elaborate the difference in resistance led to differences in plant nutrients deficiencies in the citrus plant with CVPD disease. . Besides, there are also difference in the quality of fruit due to CVPD disease attacks such as water content, vitamin C content and antioxidants in citrus fruits, color, flavor, taste and texture and fruit into small, hard and sour taste.

VITAMIN C CONTENT AND JUICE QUALITY OF EXPOSED AND SHADED CITRUS FRUITS

2006 ◽  
Vol 13 (6) ◽  
pp. 456-460 ◽  
Author(s):  
J. R. WINSTON ◽  
ESTON V. MILLER
Keyword(s):  
Vitamin C ◽  
Juice Quality ◽  
Citrus Fruits

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Planning And Manufacture Of Sortir Fruit Orenge System

2018 ◽  
Vol 19 (1) ◽  
pp. 1
Author(s):  
Muhamad Taufiq Tamam
Keyword(s):  
Citrus Fruit ◽  
High Accuracy ◽  
Laser Sensor ◽  
Test Results ◽  
Citrus Fruits ◽  
Photo Diode ◽  
Long Time ◽  
Small Test ◽  
Orange Fruit ◽  
Size Dimension

One application of electronics technology in the field of agriculture is to process the yield of citrus fruits, to choose oranges based on size / dimension. If using manpower (manual) requires high accuracy and takes a long time. By using electronics technology it can be eliminated. The aim of this research is to make prototype of sorting tool that can choose orange fruit based on dimension / size. By using laser sensor and photo diode (photo diode) function to know dimension / size of citrus fruit, citrus fruit will be separated according to dimension / size, big or small. Test results show that this tool can work well in accordance with the planned

scholarly journals Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

2020 ◽  
Vol 32 (3) ◽  
pp. 703-705
Author(s):  
Lailan Ni`mah ◽  
Indri Makhyarini ◽  
Normalina
Keyword(s):  
Antimicrobial Property ◽  
Fungal Growth ◽  
Musa Acuminata ◽  
Edible Coating ◽  
Raw Material ◽  
Food Storage ◽  
Banana Peel ◽  
Quality Of Food ◽  
Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

2021 ◽  
Vol 30 (5) ◽  
pp. 454-469
Author(s):  
Maulidan Firdaus ◽  
◽  
Desy Nila Rahmana ◽  
Diah Fitri Carolina ◽  
Nisrina Rahma Firdausi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Edible Coating ◽  
Edible Coatings ◽  
Psychrophilic Bacteria ◽  
Antibacterial Compounds ◽  
Potential Applications ◽  
Natural Preservatives ◽  
Physical Changes ◽  
Growth Of Bacteria

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.

Effect of Protein and Polysaccharide-Based Edible Coatings on Quality of Kiwifruit (Actinidia deliciosa) During Drying

2017 ◽  
Vol 13 (12) ◽  
Author(s):  
De Oliveira ◽  
Keila de S. Silva
Keyword(s):  
Mass Transfer ◽  
Vitamin C ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Drying Process ◽  
Hot Air ◽  
Before And After ◽  
Color Preservation

AbstractThe aim of the present study was to evaluate the application of three different edible coatings as pretreatment to drying and their influence on mass transfer kinetics, vitamin C retention and color preservation during process. Therefore, part of the slices of kiwifruit was covered with the pectin (with and without glycerol), another part was covered with the soy protein isolate and the rest of the samples were used as control, before the drying process at 60 °C and 70 °C. Vitamin C, color and water content were analyzed before and after the drying. Fick’s model and Page model were fitted to the experimental data obtained in drying process. The results highlighted the potential of using edible coating as an alternative to obtain high-quality dried food, reducing vitamin C losses and the darkening of the product without affecting the mass transfer during hot air drying.

scholarly journals Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

2020 ◽  
Vol 9 (2) ◽  
pp. 373-393
Author(s):  
Natália Ferrão Castelo Branco Melo ◽  
Maria Manuela Estevez Pintado ◽  
José Alberto da Costa Medeiros ◽  
André Galembeck ◽  
Margarida Angélica da Silva Vasconcelos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Phytopathogenic Fungi ◽  
Edible Coating ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Anthocyanin Content ◽  
Edible Coatings ◽  
Fungal Chitosan ◽  
Antifungal Action

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

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