Open AccessMusa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract
Author(s) -
Lailan Ni’mah,
Indri Makhyarini,
Normalina
Publication year - 2020
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2020.22392
Subject(s) - pectin , chemistry , sorbitol , food science , transmission rate , raw material , banana peel , coating , cinnamomum , ultimate tensile strength , extraction (chemistry) , pulp and paper industry , horticulture , botany , chromatography , organic chemistry , materials science , composite material , biology , medicine , alternative medicine , electrical engineering , traditional chinese medicine , pathology , transmission (telecommunications) , cassia , engineering
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.