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All Journal Indonesian Journal of Chemical Science and Technology
Ali Hamzah Lubis
Medan State University
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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The Effect of Edible Coating Made from Vanname Shrimp (Litopenaeus vannamei) Shells with the Addition of Cinnamon as an Edible Film for Fruit Preservation Ali Hamzah Lubis
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 9 No. 2 (2026): JULY 2026
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v9i2.70413

Abstract

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.
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