Preparation of Poliblend Suweg Starch-Chitosan with Addition of Essential Oil from Sweet Orange Peel as Edible Coating on Malang’s Apples

Abstract

Poliblend edible coating of suweg starch-chitosan (SSC) was prepared as a package with the addition of essential oil from sweet orange peel as antibacterial because of the high limonene content (95%) to increase the shelf life of malang’s apples. There are 6 variations formulation of the suweg starch: chitosan, namely 10: 0, 9: 1, 8: 2, 7: 3, 6: 4 and 5: 5 in total volume 60 mL. Essential oil of sweet orange peel was added with variations in the concentration of essential oil is 0%; 2%; 4%, and 6%.). Furthermore, characterization was carried out by mechanical testing, Water Vapor Transmission Rate (WVTR), solubility, and swelling of the SSC polyblend edible film and the antibacterial activity test of the SSCO polyblend edible coating on Staphylococcus Aureus bacteria before it was applied on malang’s apples. Organoleptic tests and physical observations of malang’s apples were carried out after the application of edible coating SSCO. The result characterization of the functional groups of polyblend edible film SSCO showed the absorption of the wave number 3373.64 cm−1; 1646.32 cm−1; 1570.12 cm−1; 1416.78 cm−1 and 1337.69 cm−1; and 1040.64 cm−1 with functional groups-OH, N-H, C=C, CH3, and C-O. The variation composition affects on the physical properties of edible film SSC in the mechanical test, WVTR, and WVP with the optimum concentration edible film SSC 7: 3, while the solubility and swelling reach the optimum concentration edible film SSC of 5: 5. The addition of sweet orange peel as essential oil had an effect on the antibacterial activity of polyblend edible film SSCO with a maximum inhibition zone 16.55 mm on concentration 6% for S. aureus bacteria. Based on organoleptic test, consumers prefer edible coating SSC with the lowest essential oil content and malang’s apples can last 22 days on physical performance observations.