Mudita, Sinar and Dr. Ir. Joni Kusnadi, M.Si and Prof. Dr. Ir. Estri Laras Arumingtyas, M.Sc.St. (2023) Pengembangan Edible Coating Dengan Penambahan Ekstrak Kasar Capsaicin Dari Cabai Meerah Keriting (Capsicum annuum L.) Pada Buah Pisang dan Stroberi. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah-buahan seperti pisang dan stroberi memiliki umur simpan yang pendek akibat rentan mengalami kerusakan fisiologis maupun mikrobiologis. Pengembangan edible coating telah banyak dilakukan untuk mengatasi permasalahan dampak kerusakan pada buah. Edible coating dapat menjaga kualitas buah dan terbuat dari bahan alami. Polisakarida seperti kitosan banyak digunakan dalam pembuatan edible coating. Kitosan juga dikombinasikan dengan gelatin untuk meningkatkan sifat mekanis pada edible coating. Pengembangan edible coating dalam beberapa tahun terakhir juga berfokus pada penambahan komponen bioaktif untuk meningkat fungsi edible coating. Komponen bioaktif terdapat pada berbagai sumber seperti tumbuhan. Capsaicin merupakan senyawa senyawa utama penyebab rasa pedas cabai. Capsaicin memiliki sifat antimikroba yang berpotensi dalam menghambat pertumbuhan mikroorganisme dalam makanan. Cabai yang sering dijumpai di Indonesia adalah cabai merah keriting yang lebih kecil dari cabai merah biasa, tetapi rasanya lebih pedas. Dalam penelitian Zhang et al. (2018) penambahan capsaicin sebanyak 8% dapat memperpanjang umur simpan serta menjaga mutu fresh cut apel dari aktivitas browning. Selain tanaman cabai, bunga telang juga telah diteliti sejak lama. Penelitian yang dilakukan oleh Jancikova et al. (2021) pada fresh cut apel yang dilapisi edible coating dengan penambahan ekstrak bunga telang dapat mempertahankan mutu apel dari aktivitas browning jika dibandingkan dengan kontrol serta perlakuan edible coating tanpa penambahan ekstrak. Penelitian ini bertujuan untuk mengembangkan edible coating dengan penambahan capsaicin dari ekstrak kasar cabai merah keriting (Capsicum annuum L.) pada buah pisang dan stroberi serta penggunaan ekstrak bunga telang sebagai pembanding. Tahapan penelitian yang dilakukan yaitu ekstraksi, uji aktivitas antimikroba, pembuatan edible coating dan aplikasi pada buah. Analisis yang dilakukan adalah light transmittance, Scanning Electron Microscopy (SEM), Warna, Susut Bobot, dan Tekstur. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) 2 faktor yaitu suhu penyimpanan 4°C dan 25°C dan perlakuan yaitu tanpa coating (C), edible coating (M), edible coating + ekstrak telang (T) dan edible coating + ekstrak kasar capsaicin (K). Penambahan ekstrak kasar capsaicin memiliki aktivitas antimikroba yang tidak berbeda nyata dengan edible coating saja. Film yang dihasilkan dari edible coating + ekstrak kasar capsaicin (K) belum merata/terjadi separasi. Perlakuan penambahan ekstrak kasar capsaicin (K) pada pisang selama penyimpanan suhu 25°C berpengaruh nyata dalam mempertahankan perubahan nilai kecerahan (L*) dan pengurangan susut bobot terhadap kontrol. Pisang yang dilapisi juga belum mengalami perubahan selama 10 hari penyimpanan jika dibandingkan dengan kontrol yang mulai mengalami browning pada hari ke 6.
English Abstract
Fruits such as bananas and strawberries have a short shelf life due to their susceptibility to physiological and microbiological damage. The development of edible coatings has been carried out a lot to overcome the problem of the impact of damage to fruit. Edible coating can maintain fruit quality and is made from natural ingredients. Polysaccharides such as chitosan are widely used in the manufacture of edible coatings. Chitosan is also combined with gelatin to improve the mechanical properties of the edible coating. The development of edible coatings in recent years has also focused on adding bioactive components to enhance the function of edible coatings. Bioactive components are found in various sources such as plants. Capsaicin is the main compound that causes the hot taste of chili peppers. Capsaicin has antimicrobial properties that have the potential to inhibit the growth of microorganisms in food. The chilies that are often found in Indonesia are curly red chilies which are smaller than regular red chilies, but have a spicier taste. In the research of Zhang et al. (2018) the addition of 8% capsaicin can extend the shelf life and maintain the quality of fresh cut apples from browning activity. Besides chilli, butterfly pea also have been studied for a long time. Research that conducted by Jancikova et al. (2021) showed fresh cut apple with edible coating with addition of butterfly pea extract can maintain the quality of apple from browning activity when compared to control and the edible coating without addition of butterfly pea extract. This study aims to develop an edible coating with the addition of capsaicin crude extract from curly red chili (Capsicum annuum L.) on bananas and strawberries and use butterfly pea flower extract as a comparison. The stages of the research carried out were extraction, antimicrobial activity testing, making edible coatings and application to fruit. The analysis carried out was light transmission, Scanning Electron Microscopy (SEM), Color, Weight Loss, and Texture. This study used a 2-factor Randomized Block Design (RBD), namely storage temperature 4°C and 25°C and treatment without coating (C), edible coating (M), edible coating + butterfly pea extract (T) and edible coating + capsaicin rude extract (K). The addition of capsaicin crude extract had antimicrobial activity which was not significantly different from that of edible coatings alone. The film produced from edible coating + capsaicin crude extract (K) is not evenly distributed/separation occurs. The addition of capsaicin crude extract (K) to bananas during storage at 25°C had a significant effect on maintaining changes in the brightness value (L*) and reducing the weight control losses on. Coated bananas also did not change during 10 days of storage when compared to controls which began to brown on day 6.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100059 |
| Uncontrolled Keywords: | Capsaicin Cabai Merah Keriting, Edible Coating, Pisang, Stroberi, Banana, Capsaicin Curly Red Chilli, Edible Coating, Strawberry. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 22 May 2023 02:36 |
| Last Modified: | 22 May 2023 02:36 |
| URI: | http://repository.ub.ac.id/id/eprint/199954 |
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