| Issue |
E3S Web Conf.
Volume 425, 2023
International Conference of Technology on Community and Environmental Development (ICTCED 2023)
|
|
|---|---|---|
| Article Number | 01007 | |
| Number of page(s) | 8 | |
| Section | Agriculture & Food Industry | |
| DOI | https://doi.org/10.1051/e3sconf/202342501007 | |
| Published online | 14 September 2023 | |
The Evaluation of Pectin Concentration and Heat Treatment on Physical Properties of Banana Peel Pectin Edible Coating
1 Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
2 Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Jalan Raya Jakarta-Bogor Km 46, Cibinong Science Center, Cibinong, Bogor, 16911 West Java, Indonesia
* Corresponding author: vincensius.marcellino@binus.ac.id
Edible coating from banana peel pectin is one of the alternative packagings that utilizes organic compounds to preserve food quality. The research was conducted to study the characteristics of banana peel pectin coating with different concentrations of pectin (0.5%, 1%, 1.5%, 2%, and 2.5%) and heat treatment added during the processing. The research showed a significant difference from the different concentrations of pectin on the parameters which correlate with the amount of total solid dissolved in the coating. The difference concentration showed an increase in thickness value from 0.033 ± 0.0005 to 0.106 ± 0.001 mm and a decrease in transmittance value from 73.75% to 53.6%. Meanwhile, heat treatment showed insignificant differences (except the light transmittance) in several physical properties where the heat treatment only contributes to the dispersion interval of the pectin. The research concluded that banana peel pectin was one of the potential alternatives for fabricating edible film.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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