Potential of Chitosan From Local Crab (Portunus Pelagicus) to Enhance Storability of Musa Paradisiaca L.
Abstract
Potential waste of local crab carapace (Portunus pelagicus) as a source of chitosan as an active layer that can protect bananas has been studied. The process in this study consists of three stages. The first stage was the isolation of chitin through deproteinization process using 2.0 N NaOH solution with a ratio of 1:6 w/v and demineralization process using 1.5 N HCl solution with a ratio of 1:12 w/v. The second stage is the deacetylation stage using 50% NaOH solution with a ratio of 1:20 w/v. Fourier Transform Infra-Red (FTIR) Spectroscopy is used to determine the degree of deacetylation. The third stage is the banana coating application using chitin solution to determine the shelf life of bananas with variations in levels of 2, 2.5, 3 and 3,5 % w/v by immersion method for one hour. It was found that carapace crab, a part that was underutilized from crab, gave rise to chitin deacetylation with a deacetylation rate of 62.11%; pH 8.9 and water content of 7.677%. Chitosan-based coatings are applied to fresh bananas and are found to increase fruit firmness, and inhibit browning. The results show that chitosan-coated bananas have a longer storage time. The application of chitin deacetylated (chitosan) as fruit banana coater found that higher coater levels extend the shelf life of bananas with the best coater content is 3% b/v. It results in a shelf life of bananas for up to 12 days, this is longer than bananas without chitosan layer which only has a shelf life of four days. Increased coating rates have a positive effect on the shelf life of bananas. This study shows that waste from carapace crabs can be used to form active layers that can preserve fruit.
Keywords
Full Text:
PDFReferences
Darmadi, D., M, Irfan, M, Iqhramullah, Marlina, M., Lubis, M.R. 2018. Shyntesis of Chitosan Modified Polyurethan Foam For Adsorbtion Of Mercury (II) Ions. Jurnal Bahan Alam Terbarukan. 7(1): 18–27.
Friedman, M., Juneja, V.K. 2010. Review of antimicrobial and antioxidative activities of chitosans in food. Journal of Food Protection. 73: 1737–1761.
Hardjito, L. 2006. Chitosan Sebagai Bahan Pengawet Pengganti Formalin. Jurnal Pangan. 15: 80–84.
Harianingsih, H. 2010. Pemanfaatan Limbah Cangkang Kepiting Menjadi Kitosan Sebagai Bahan Pelapis( Coater) Pada Buah Stroberi (masters). Diponegoro University.
Khalifaa, I., Barakat, H., El-Mansy, H., Soliman, S.A. 2017. Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating. Information Processing on Agriculture. 4: 90–99.
Kumari, S., Annamareddy, S. H. K., Abanti, S., Rath, P. K. 2017. Physicochemical properties and characterization of chitosan synthesized from fish scales, crab and shrimp shells. International Journal of Biological Macromolecule. 104: 1697–1705.
Kumari, S., Rath, P.K. 2014. Extraction and Characterization of Chitin and Chitosan from (Labeo rohit) Fish Scales. Procedia Mater. Sci. 6: 482–489.
No, H.K., Hur, E.Y. 1998. Control of Foam Formation by Antifoam during Demineralization of Crustacean Shell in Preparation of Chitin - Journal of Agricultural and Food Chemistry (ACS Publications). Journal of Agricultural and Food Chemistry. 46: 3844–3846.
Percot, A., Viton, C., Domard, A. 2003. Characterization of Shrimp Shell Deproteinization - Biomacromolecules (ACS Publications). Biomacromolecules. 4: 1380–1385.
Purwanti, A., 2014. Evaluasi Proses Pengolahan Limbah Kulit Udang untuk Meningkatkan Mutu Kitosan yang Dihasilkan. Jurnal Teknologi. 7: 83–90.
Rahayu, L.H., Purnavita, S. 2017. Optimasi Pembuatan Kitosan Dari Kitin Limbah Cangkang Rajungan (Portunus pelagicus) Untuk Adsorben Ion Logam Merkuri. Reaktor. 11: 45–49.
Roberts, G.A.F. 1992. Chitin chemistry. Macmillan, London.
Sartika, I.D., Alamsjah, M.A., Sugijanto, N.E.N. 2016. Isolasi dan Karakterisasi Kitosan dari Cangkang Rajungan (Portunus pelagicus). Jurnal Biosains Pascasarjana. 18(2): 1-15.
Sholihati, S., Abdullah, R., Suroso, S. 2015. Kajian Penundaan Kematangan Pisang Raja (Musa paradisiaca Var. Sapientum L.) Melalui Penggunaan Media Penyerap Etilen Kalium Permanganat. Rona Teknologi Pertanian. 8: 76–89.
Silva, batista W., Cosme Silva, G.M., Santana, D.B., Salvador, A.R., Medeiros, D.B., Belghith, I., da Silva, N.M., Cordeiro, M.H.M., Misobutsi, G.P. 2018. Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit. Food Chemistry. 242: 232–238.
Silva, W.B., Silva, G.M., Medeiros, D.B., Salvador, A.R., Cordeiro, M.H.M., Silva, N.M. da, Santana, D.B. 2017. The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage. Food Chemistry. 237: 372–378.
Sitorus, R.F., Karo-Karo, T., Lubis, Z. 2014. Pengaruh Konsentrasi Kotosan Sebagai Edible Coating dan Lama Penyimpanan Terhadap Mutu Buah Jambu Biji Merah. Jurnal Rekayasa Pangan dan Pertanian. 2(1): 37-46.
Sofia, I., Murdiningsih, H., Yanti, N. 2016. Pembuatan Dan Kajian Sifat-sifat Fisikokimia, Mekanikal, Dan Fungsional Edible Film Dari Kitosan Udang Windu. Jurnal Bahan Alam Terbarukan. 5: 54–60.
Srijanto, B. 2003. Kajian Pengembangan Teknologi Proses Produksi Kitin dan Kitosan Secara Kimiawi, in: Seminar Nasional Teknik Kimia Indonesia. Presented at the Seminar Nasional Teknik Kimia Indonesia. F01-1-F01-5.
Sukma, S., Lusiana, S.E., Masruri, M., Suratmo, S. 2014. Kitosan dari Rajungan Lokal Portunus pelagicus asal Probolinggo, Indonesia. Kimia Student Jurnal. 2: 506–512.
Tesfay, S.Z., Magmawa, L.S. 2017. Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.). Food Packag. Shelf Life. 11: 40–48.
Trisnawati, E., Andesti, D., Saleh, A. 2013. Pembuatan Kitosan dari Limbah Cangkang Kepiting Sebagai Bahan Pengawet Buah Duku Dengan Variasi Lama Pengawetan. Jurnal Teknik Kimia. 2(19): 17-26.
Wang, S.Y., Gao, H. 2013. Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria x aranassa Duch.). LWT - Food Science and Technology, 52(2): 71–79.
Younes, I., Ghorbel-Bellaaj, O., Chaabouni, M., Rinaudo, M., Souard, F., Vanhaverbeke, C., Jellouli, K., Nasri, M. 2014. Use of a fractional factorial design to study the effects of experimental factors on the chitin deacetylation. International Journal of Biological Macromolecule. 70, 385–390.
Younes, I., Rinaudo, M. 2015. Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications. Marine Drugs 13(3): 1133–1174.
Zhang, L., Chen, F., Lai, S., Wang, H., Yang, H., 2018. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. LWT. 96: 604–611.
Refbacks
- There are currently no refbacks.
