<![CDATA[Latar belakang: Kulit jeruk manis (Citrus sinensis) merupakan limbah agroindustri yang belum dimanfaatkan secara optimal, padahal mengandung pektin sekitar 20–30% dari berat kering serta senyawa bioaktif yang berpotensi dimanfaatkan sebagai bahan baku produk biodegradable. Penelitian ini bertujuan untuk mengarakterisasi pektin, mengevaluasi aktivitas antibakteri ekstrak kulit jeruk manis, serta menyusun dasar formulasi edible film sebagai alternatif kemasan pangan yang ramah lingkungan.Metode: Penelitian ini menggunakan rancangan eksperimental laboratorik yang dilaksanakan pada tahun 2024 melalui tiga tahapan, yaitu ekstraksi dan karakterisasi pektin dari kulit jeruk manis, ekstraksi dan uji aktivitas antibakteri ekstrak kulit jeruk manis terhadap Staphylococcus aureus dan Escherichia coli, serta penyusunan formulasi dasar edible film antibakteri. Karakterisasi pektin meliputi pengujian kadar air, kadar abu, berat ekivalen, kadar metoksil, derajat esterifikasi, dan kelarutan, sedangkan aktivitas antibakteri diuji menggunakan metode difusi cakram. Data hasil karakterisasi dan aktivitas antibakteri dianalisis secara deskriptif kuantitatif dan dibandingkan dengan standar literatur sebagai dasar penentuan formulasi edible film.Hasil: Pektin kulit jeruk manis yang dihasilkan tergolong pektin bermetoksil tinggi dengan kelarutan baik dalam air, kadar asam galakturonat tinggi, kadar air sesuai standar, namun derajat esterfikasi rendah dan kadar abu yang melebihi batas maksimal. Ekstrak etanol kulit jeruk manis menunjukkan aktivitas antibakteri dengan rentang sedang hingga kuat terhadap kedua bakteri uji. Formulasi dasar edible film berbasis pektin dan ekstrak kulit jeruk manis menghasilkan karakteristik fisik film yang paling optimal pada konsentrasi pektin 12% dan ekstrak etanol 40%.Simpulan: Kulit jeruk manis berpotensi dimanfaatkan sebagai sumber pektin dan agen antibakteri alami dalam formulasi edible film ramah lingkungan, sehingga mendukung upaya pengelolaan limbah organik dan pengembangan kemasan pangan berkelanjutan. ABSTRACTUtilization of Sweet Orange Peel Waste (Citrus sinensis) as a Base for Antibacterial Edible Film Formulation: Pectin Characterization Study and Extract Activity TestBackground: Sweet orange (Citrus sinensis) peel is an agro-industrial waste that has not been optimally utilized despite containing approximately 20–30% pectin (dry weight basis) and various bioactive compounds with potential applications as raw materials for biodegradable products. This study aimed to characterize pectin, evaluate the antibacterial activity of sweet orange peel extract, and establish a basic formulation of an antibacterial edible film as an environmentally friendly food packaging alternative.Method: This laboratory-based experimental study was conducted in 2024 and consisted of three stages: pectin extraction and characterization from sweet orange peel, extraction and antibacterial activity testing of sweet orange peel extract against Staphylococcus aureus and Escherichia coli, and development of a basic antibacterial edible film formulation. Pectin was characterized based on moisture content, ash content, equivalent weight, methoxyl content, degree of esterification, and solubility, while antibacterial activity was evaluated using the disc diffusion method. The characterization and antibacterial activity data were analyzed descriptively and compared with reference standards to determine the suitability of pectin and extract for edible film formulation.Result: The extracted pectin was classified as high-methoxyl pectin with good water solubility, high galacturonic acid content, and moisture content within the acceptable standard; however, it exhibited a low degree of esterification and ash content exceeding the recommended limit. The ethanolic extract of sweet orange peel demonstrated moderate to strong antibacterial activity against both tested bacteria. The optimum edible film formulation was obtained using 12% pectin and 40% ethanolic extract, producing the most favorable physical characteristics.Conclusion: Sweet orange peel has considerable potential as a source of pectin and natural antibacterial agents for the development of environmentally friendly edible films, thereby supporting organic waste valorization and the development of sustainable food packaging.]]>
