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Soesantyo, Adi Kurnia
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Materials Science & Nanotechnology Physics

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Effect of Edible Coating Material Composition Based on Chitosan-Gelatin-CaCl2 and Cinnamon (Cinnamomum verum) Essential Oil on the Protection of Cocoa Beans (Theobroma cacao L.) During Storage Putri, Aufy Nuraini; Soesantyo, Adi Kurnia; Iftitah, Elvina Dhiaul
Science and Technology Indonesia Vol. 10 No. 2 (2025): April
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.2.528-537

Abstract

Chocolate, a highly demanded commodity, is derived from cocoa beans which undergo fermentation and drying to achieve a safe moisture content of up to 7.5% for storage. Storage conditions significantly impact cocoa bean quality. While edible coatings are commonly used to preserve food quality during storage, their application to cocoa beans using composite polymers and essential oils remains underexplored. This study aimed to evaluate the effectiveness of composite edible coatings, specifically chitosan-gelatinCaCl2 with cinnamon essential oil, in preserving cocoa bean quality over a 28-day storage period. Six variations of coating solutions were applied to peeled cocoa beans: K1= chitosan:gelatin 1:2 + CaCl2 1%, K2= chitosan:gelatin 1:2 + CaCl2 1% + 0.1% essential oil, K3=chitosan:gelatin 1:2 + CaCl2 1% + 0.3% essential oil, K4= chitosan:gelatin 2:1 + CaCl2 1%, K5= chitosan:gelatin 2:1 + CaCl2 1% + 0.1% essential oil, and K6= chitosan:gelatin 2:1 + CaCl2 1% + 0.3% essential oil, and K0 serving as a control without treatment. Quality parameters such as water content, fat content, and pH were analysed using ANOVA (α = 0.05). The results indicated that edible coatings significantly protected against changes in fat content but did not significantly affect water content or pH. The most effective treatment was K6, composed of chitosan:gelatin with the ratio of 2:1 + 1% CaCl2 + 0.3% cinnamon essential oil, providing optimal protection during storage.
Edible Coating of Cherry Tomatoes (Solanum lycopersicum) Based on Chitosan Nanoparticles (NPCh) and Mint (Mentha piperita) Essentials Oil with Addition of Aloe Vera Gel Iftitah, Elvina Dhiaul; Putri, Aufy Nuraini; Soesantyo, Adi Kurnia
Science and Technology Indonesia Vol. 10 No. 2 (2025): April
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.2.336-349

Abstract

Cherry tomatoes, as climacteric fruits, continue ripening after harvest, making them susceptible to Xanthomonas campestris bacteria. One method that has been developed to prevent this from happening is applying edible coating with polysaccharides such as chitosan. However, the particles tend to be large and antibacterial activity is not optimal. Therefore, an edible coating was developed using nanochitosan (NPCh) and mint essential oil (EO), enhanced with aloe vera. NPCh was synthesized via ionic gelation with chitosan: STPP ratios of 2:1, 3:1, and 5:1, and mint EO added at 0.2, 0.4, and 0.6 mL. Coatings were applied by dipping, and quality was assessed over 11 days using weight loss, color, Lycopene, Vitamin C parameters, and data result was analyzed with ANOVA (Sig. 0.05). Texture organoleptic tests were evaluated by 10 panelist. Antibacterial activity against Xanthomonas campestris was analyzed in silico. Results showed the smallest NPCh particle size (197 nm) with a 5:1 ratio, and TEM confirmed spherical shapes. Tomatoes without coating (K-) had significantly lower quality compared to coated samples (K+, K1-K6). Samples with EO (K3-K5) preserved physical (weight, color) and nutritional quality (Vitamin C, Lycopene) better, with K5 (0.6 mL EO) showing optimal results. However, there are no significant differences were observed between K5 and K6 (adding aloe vera gel) in maintaining tomato quality. Texture analysis also identified K5 as the most preferred. In silico studies demonstrated strong antibacterial potential for mint EO and aloe vera compounds, with binding affinities (-3.97 to -5.76 kcal/mol) surpassing native ligand and positive control.
Co-Authors Elvina Dhiaul Iftitah Putri, Aufy Nuraini