Potential edible coating of pectin obtained from banana peel for fruit preservation
Lina Mahardiani, Restu Indah Larasati, Endang Susilowati, Budi Hastuti, Nuril Lutvi Azizah
Abstract
Abstract Edible coating is one of the strategies to preserve food because it provides protection by covering the food with its coating. Pectin is one of the sources of edible coating which can be obtained from biomass. This research aims to (1) investigate the potential banana peel as the source edible coating, (2) characterize the characteristics of pectin obtained, and (3) evaluate the edible coating effect on tomato in different temperatures storage. This research used the experimental method in the laboratory. The making of edible coating solution used banana peel pectin was varied with concentration of 2% and 10% added the following additives, namely: CMC, glycerol, potassium sorbate, and stearate fatty acids. The edible coating solution was applied to tomatoes with variations of temperature storage. The results showed that: (1) banana peel has potential as source edible coating, (2) the characterizations of pectin are in accordance with standard of international pectin quality, and (3) in the room and cold temperature storage, the coating tomato is 10% better than that of 2% and without treatment seen from the shrinkage value of weight.