Pelapisan (Edible Coating) Kitosan Cangkang Bekicot terhadap Mutu Fisikokimia Terung Belanda (Solanum betaceum)
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Latar Belakang: Kitosan, polisakarida alami hasil deasetilasi kitin, berpotensi sebagai edible coating alami untuk memperpanjang umur simpan buah yang mudah rusak. Pemanfaatan cangkang bekicot (Achatina fulica) sebagai sumber kitosan merupakan solusi berkelanjutan untuk mengurangi limbah biologis sekaligus menggantikan bahan kimia sintetik dalam pengawetan pangan. Tujuan: Penelitian ini bertujuan menganalisis efektivitas kitosan cangkang bekicot sebagai edible coating dalam mempertahankan mutu fisikokimia terung belanda (Solanum betaceum) selama penyimpanan. Metode: Kitosan diisolasi dari cangkang bekicot dan diaplikasikan dengan konsentrasi 10%, 20%, dan 30%. Uji antibakteri terhadap Staphylococcus aureus dan Pseudomonas aeruginosa dilakukan dengan metode difusi cakram. Parameter fisikokimia meliputi susut bobot, susut air, warna, pH, total asam, vitamin C, dan total padatan terlarut (TPT) diukur selama 7 hari penyimpanan. Hasil: Kitosan menunjukkan aktivitas antibakteri kuat hingga sangat kuat, dengan zona hambat terbesar pada konsentrasi 30% (29 mm untuk S. aureus; 33,8 mm untuk P. aeruginosa). Perlakuan kitosan 30% memberikan hasil terbaik: susut bobot terendah (3,15%), susut air 5,75%, pH 7,72, total asam 16,44%, dan TPT 1,350. Vitamin C bertahan lebih tinggi pada kitosan 30% (551,47 mg/100g) dibanding kontrol (416,53 mg/100g), membuktikan efektivitasnya menghambat oksidasi. Kesimpulan: Kitosan cangkang bekicot 30% efektif sebagai edible coating untuk mempertahankan mutu fisikokimia terung belanda, sekaligus menawarkan solusi alami dan berkelanjutan dalam industri pangan.
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Referensi
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