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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Pamungkas, Amin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology

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Scientometric Analysis of Marine and Land Resources-Based Edible Coating for Extending Shelf Life of Banana Fauzi, Ahmat; Wullandari, Putri; Pamungkas, Amin; Siregar, Zaenal Arifin; Hakim, Arif Rahman; Bahmid, Nur Alim
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.330-340

Abstract

The shelf life of bananas is significantly limited due to rapid deterioration during marketing. To address this issue, edible coatings made from marine and land resources can be used in food packaging, improving consumer health, sustainability, and waste reduction in the food supply chain. Despite advancements in the field, research focusing on extending the shelf life of bananas through edible coatings remains limited. This research addresses the gap in extending banana shelf life by systematically evaluating the efficacy of edible coatings in reducing spoilage and improving preservation during marketing and storage. Employing a Systematic Literature Review (SLR) and meta-analysis with the SALSA framework, 164 scholarly journals were analyzed, highlighting 11 research clusters and 40 articles specifically discussing shelf life. Among the findings, the combination of Moringa oleifera (MO) and chitosan nanoparticles (CN) emerged as a superior combination and the most effective, extending banana shelf life by up to 30 days. This combination offers notable advantages, including strong antimicrobial properties, accessibility, cost-effectiveness, and eco-friendliness, positioning it as a practical, scalable, and sustainable approach to food preservation and waste reduction. These findings highlight the potential of innovative edible coatings to reduce food waste, support sustainability, and enhance banana supply chains. Keywords: Banana, Chitosan, Edible coating, Moringa oleifera, Review.
Formulation of Carrageenan and Sodium Chloride in Edible Coatings for Enhanced Tilapia Fillet Preservation Pamungkas, Amin; Hakim, Arif R; Fauzi, Ahmat; Sedayu, Bakti B; Wullandari, Putri; Siregar, Zaenal Arifin
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.938

Abstract

While carrageenan coatings offer promising preservation for fish, limitations like water absorption and insufficient antimicrobial strength necessitate more investigation on combining them with natural substances. This study aimed to extend the shelf life of tilapia fillets using an edible coating made from carrageenan and sodium chloride (NaCl). Response Surface Methodology (RSM) was employed to optimize the coating formulation, considering film properties such as thickness, swelling index, opacity, and water vapor transfer rate. A Central Composite Design (CCD) identified the optimal composition as 1.4 grams of carrageenan and 0.6 grams of NaCl, minimizing undesirable characteristics. The optimized coating was applied to fresh tilapia fillets and compared to uncoated controls during five days of refrigerated storage (4.5 oC). Quality parameters, including bacterial count, total volatile basic nitrogen (TVB-N), pH, weight loss, and color, were monitored. The carrageenan-NaCl coating significantly reduced bacterial growth, with values increasing from log 6.31 CFU/ml on day 0 to log 6.34 CFU/ml on day 5, compared to uncoated fillets exhibiting TNTC (too numerous to count) bacteria by the end of storage. Additionally, the coated fillets displayed a lower increase in TVB-N (22.50%) compared to uncoated samples (31.38%), maintaining a stable pH and experiencing less weight loss (27.54%) compared to uncoated controls (32.96%). The coating also effectively preserved color, indicating its potential to maintain sensory attributes. These findings suggest that the optimized carrageenan-NaCl edible coating offers a promising strategy for extending the shelf life and maintaining the quality of fresh tilapia fillets, potentially reducing losses within the seafood supply chain.
Scientometric Analysis of Marine and Land Resources-Based Edible Coating for Extending Shelf Life of Banana Fauzi, Ahmat; Wullandari, Putri; Pamungkas, Amin; Siregar, Zaenal Arifin; Hakim, Arif Rahman; Bahmid, Nur Alim
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.330-340

Abstract

The shelf life of bananas is significantly limited due to rapid deterioration during marketing. To address this issue, edible coatings made from marine and land resources can be used in food packaging, improving consumer health, sustainability, and waste reduction in the food supply chain. Despite advancements in the field, research focusing on extending the shelf life of bananas through edible coatings remains limited. This research addresses the gap in extending banana shelf life by systematically evaluating the efficacy of edible coatings in reducing spoilage and improving preservation during marketing and storage. Employing a Systematic Literature Review (SLR) and meta-analysis with the SALSA framework, 164 scholarly journals were analyzed, highlighting 11 research clusters and 40 articles specifically discussing shelf life. Among the findings, the combination of Moringa oleifera (MO) and chitosan nanoparticles (CN) emerged as a superior combination and the most effective, extending banana shelf life by up to 30 days. This combination offers notable advantages, including strong antimicrobial properties, accessibility, cost-effectiveness, and eco-friendliness, positioning it as a practical, scalable, and sustainable approach to food preservation and waste reduction. These findings highlight the potential of innovative edible coatings to reduce food waste, support sustainability, and enhance banana supply chains. Keywords: Banana, Chitosan, Edible coating, Moringa oleifera, Review.
Co-Authors Ahmat Fauzi Arif Rahman Hakim Bahmid, Nur Alim Hakim, Arif R Sedayu, Bakti B Siregar, Zaenal Arifin Wullandari, Putri