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All Journal Jurnal Inovasi Teknik Kimia Journal of Vocational Studies on Applied Research
Kurniasari, Ayu Pita
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Chemical Engineering, Chemistry & Bioengineering Engineering

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Biodegradable Plastic Synthesis from Sapodilla Fruit Starch (Manilkara zapota): Effects of Chitosan Ratio and Glycerol Concentration Faizulhaq, Muhammad; Hidayat, Rofik Wahyu; Kurniasari, Ayu Pita
Journal of Vocational Studies on Applied Research 2025: JVSAR, Volume 7 Issue 1 Year 2025 (April 2025)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v7i1.27051

Abstract

The productivity of Majalengka sapodilla production has declined, posing significant challenges for sapodilla farmers. This issue is further compounded by the fluctuating availability of land for sapodilla cultivation. Given its nutritional composition, sapodilla fruit holds potential for development into a biodegradable product by utilizing its starch in conjunction with chitosan. The aim of developing this biodegradable product is to reduce the reliance on synthetic plastic for packaging processed foods. This study investigated the water, fat, and protein content in sapodilla fruit, as well as the characteristics of the resulting biodegradable material. The sapodilla starch content was found to be 9%, with a water content of 2%, a fat content of 0.5%, and a protein content of 12.44%. The biodegradable material exhibited a maximum thickness of 0.354 mm at a sapodilla starch to chitosan ratio of 30%:70% with 100% glycerol plasticizer. The maximum degradability percentage achieved was 85.7% at a starch to chitosan ratio of 60%:40% with 100% glycerol. From the degradability tests of sapodilla starch and chitosan biodegradable plastic with glycerol plasticizer, it can be concluded that the optimum degradability value is 88.2% for samples with a starch to chitosan ratio of 60%:40% and a glycerol volume of 100%. This indicates that increasing the volume of glycerol and starch enhances the biodegradable capability.
PENGARUH KOMBINASI MALTODEKSTRIN-KITOSAN PADA EDIBLE COATING UNTUK MEMPERTAHANKAN KUALITAS BUAH APEL POTONG Sani, Aqila Yulinda; Mazaya, Puti Naomi; Kurniasari, Ayu Pita; Ariyanto, Hermawan Dwi
Jurnal Inovasi Teknik Kimia Vol. 10 No. 3 (2025): July | INTEKA - Jurnal Inovasi Teknik Kimia
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v10i3.13243

Abstract

The browning of freshly sliced apples greatly diminishes their quality and attractiveness to consumers. Edible coatings offer a viable solution for maintaining the quality and prolonging the shelf life of cut fruit. This research examined the impact of combining maltodextrin and chitosan in edible coatings on the quality of fresh-cut apples. The dip-coating technique was utilized to apply the coating. A Completely Randomized Design (CRD) with two factors was used, featuring various maltodextrin (MD)-to-chitosan weight ratios (1:1, 1:3, and 3:1) and two types of maltodextrin with different dextrose equivalent (DE) values (10 and 25). The performance of the edible coatings was assessed over a 10-day storage period at 4°C, with evaluations conducted on days 0, 2, 4, 6, 8, and 10. The findings indicated that the optimal preservation of apple quality was achieved with a 3:1 MD-to-chitosan ratio combined with DE 25, resulting in a browning index of 36.09, firmness measuring 5.7 kg/cm², vitamin C content of 20.43 mg/100 g, and a weight loss of 18.09%. In terms of organoleptic assessment (rated on a 1–5 scale), samples with the same MD-to-chitosan ratio received the highest ratings for color (2.65) and texture (2.5). The treatment with a 3:1 MD-to-chitosan ratio and DE 10 yielded the best aroma score of 2.3.
Co-Authors Faizulhaq, Muhammad Hermawan Dwi Ariyanto Hidayat, Rofik Wahyu Mazaya, Puti Naomi Sani, Aqila Yulinda