Pelapis Nanokomposit untuk Pengawetan Salak Pondoh Terolah Minimal
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Abstract
Abstract
Minimally-processed snake fruit is a perishable product with a very short shelf life. Edible coating is one of the alternative technologies to prolong the shelf life of minimally-processed fruit. The research aimed to examine antimicrobial activity of edible coating nanocomposites-based pectin and starch with NP-ZnO suspensions and the influence of edible coating on quality of minimally-processed snake fruit during storage. Quality parameters measured were on the weight loss, browning index, the hardness, and sensory evaluation. The result showed that antimicrobial activity of edible coating nanocomposites againts Escherichia coli and Staphylococcus aureus. The application of nanocomposites are able to maintain the quality of minimally-processed snake fruit during the storage periods. Minimally-processed snake fruit with edible coating made from nanocomposites-based pectin and starch with NP-ZnO can extend its shelf life and maintained its quality until 14 days, while minimally-processed snake fruit without edible coating can extend only 8 days
Keywords: minimally-processed, nanocomposites, NP-ZnO, snake fruit
Abstrak
Buah salak pondoh terolah minimal merupakan buah dengan umur simpan yang pendek. Salah satu alternatif yang dapat diterapkan untuk memperpanjang umur simpan buah terolah minimal adalah dengan penggunaan edible coating. Penelitian ini bertujuan untuk mengkaji aktivitas antimikroba pelapis nanokomposit berbasis pektin dan pati dengan NP-ZnO dan pengaruhnya terhadap mutu salak pondoh terolah minimal selama penyimpanan. Parameter mutu yang dianalisis adalah susut bobot, browning index, kekerasan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa pelapis nanokomposit memiliki aktivitas antimikroba terhadap Escherichia coli dan Staphylococcus aureus. Aplikasi pelapis nanokomposit dapat mempertahankan mutu salak pondoh terolah minimal selama penyimpanan. Salak pondoh terolah minimal dengan pelapis nanokomposit berbasis pektin dan pati dengan NP-ZnO dapat memperpanjang umur simpan dan mempertahankan kualitas hingga hari ke-14, sedangkan salak pondoh terolah minimal tanpa pelapis hanya dapat bertahan hingga hari ke-8.
Kata kunci : nanokomposit, NP-ZnO, salak pondoh, terolah minimal
Diterima: 19 Desember 2014; Disetujui: 25 Maret 2015
Authors
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