The Effect of Edible Coating Made from Vanname Shrimp (Litopenaeus vannamei) Shells with the Addition of Cinnamon as an Edible Film for Fruit Preservation
DOI:
https://doi.org/10.24114/ijcst.v9i2.70413Keywords:
edible coating, vanname shrimp shell, cinnamon, edible film, fruit preservationAbstract
This study aimed to determine the effect of an edible coating made from vanname shrimp (Litopenaeus vannamei) shells with the addition of cinnamon (Cinnamomum sp.) extract as an edible film for fruit preservation. Shrimp shells, which are fishery by-products rich in chitin and chitosan, are utilized as the main material for making edible coatings because they are biodegradable, safe, and possess antimicrobial properties. The addition of cinnamon extract was expected to enhance the effectiveness of the edible film in inhibiting microbial growth and oxidation, while also improving the physical characteristics and shelf life of fruits. The study was conducted with various concentrations of cinnamon extract addition and was tested for parameters such as weight loss, color, firmness, and microbiological resistance of fruits during storage. The results showed that the application of the vanname shrimp shell–based edible coating with added cinnamon was able to slow down the deterioration of fruit quality, reduce weight loss, maintain color and firmness, and inhibit the growth of spoilage microorganisms. Therefore, the use of this edible coating has the potential to serve as a natural and environmentally friendly alternative for extending the shelf life of fruits.
References
1. S. A. Pramono, “Peranan Keberlanjutan Energi: Meminimalkan Dampak Negatif Pembangkit Energi Terhadap Lingkungan dan Kesehatan,” J. Sains dan Teknol., vol. 6, no. 1, pp. 2024–2025, 2024, [Online]. Available: https://doi.org/10.55338/saintek.v6i1.3102
2. A. A. Damayanti, Z. N. Fuadina, N. N. Azizah, Y. Karinta, and I. K. Mahardika, “Pemanfaatan Sampah Organik Dalam Pembuatan Biogas Sebagai Sumber Energi Kebutuhan Hidup Sehari-Hari,” Eksergi, vol. 17, no. 3, p. 182, 2021, doi: 10.32497/eksergi.v17i03.2803.
3. L. Pranata, I. Kurniawan, S. Indaryati, M. T. Rini, K. Suryani, and E. Yuniarti, “Pelatihan Pengolahan Sampah Organik Dengan Metode Eco Enzym,” Indones. J. Community Serv., vol. 1, no. 1, pp. 171–179, 2021.
4. A. Ramadhani and E. Sulastri, “Inventarisasi Jenis Tanaman Hutan yang Dibudidayakan di Unit Pelaksanaan Teknis Daerah Balai Sertifikasi dan Perbenihan Tanaman Hutan , Dinas Kehutanan Provinsi Sumatera Barat,” pp. 295–303, 2024.
5. K. Ridhuan and S. A. Putra, “Karaktristik Pembakaran Berbagai Jenis Bahan Limbah Biomassa Dengan Menggunakan Proses Nonkarbonisasi,” Turbo J. Progr. Stud. Tek. Mesin, vol. 4, no. 1, pp. 1–6, 2015, doi: 10.24127/trb.v4i1.5.
6. S. A. Novita, A. Fudholi, and Doktoral, “Parameter Operasional Pirolisis Biomassa,” Agroteknika, vol. 4 (1), no. 1, pp. 53–67, 2021.
7. E. A. Lety Trisnaliani, Ahmad Zikri, “Sebagai Produk Briket Di Wilayah Warga Rt . 19,” Snaptekmas, vol. 1, no. 2, 2015.
8. M. M. Tamrin, S. Dunggio, and S. Abdussamad, “Peran Briket Limbah Batok Kelapa dalam Meningkatkan Kesejahteraan Ekonomi Masyarakat Desa,” vol. 2, no. 1, pp. 8–18, 2024.
9. S. A. Syahputri, Irawan Rusnadi, and Ida Febriana, “Pirolisis Campuran Biji Jarak Dan Biji Kapuk Dengan Katalis Zeolit Menjadi Syngas Dan Biochar,” J. Redoks, vol. 9, no. 2, pp. 163–176, 2024, doi: 10.31851/redoks.v9i2.16418.
