Abstract
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.
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