Analysis Effect of Nano Chitosan Coating on The Quality of Shallot Bulbs (Allium ascalonicum L. var. Bauji)


Della Widya Puspita(1), Erma Prihastanti(2*), Sri Widodo Agung Suedy(3), Agus Subagio(4)

(1) Department of Biology, Faculty of Science and Mathematics, Diponegoro University
(2) Department of Biology, Faculty of Science and Mathematics, Diponegoro University
(3) Department of Biology, Faculty of Science and Mathematics, Diponegoro University
(4) Department of Biology, Faculty of Science and Mathematics, Diponegoro University
(*) Corresponding Author

Abstract


Shallots are bulb-shaped commodities that are difficult to maintain in new conditions because they are easily damaged. An effective effort to prevent deterioration of food quality during storage is by coating it using nano chitosan. The effectiveness of nano chitosan is influenced by particle size which related to the ratio of chitosan and STPP (sodium tripolyphosphate). This study aimed to determine the effect of nano chitosan coating with the addition of different ratios of chitosan and STPP and the appropriate ratio of chitosan and STPP on nano chitosan as a coating to maintain the quality of shallot bulbs (Allium ascalonicum L. var. Bauji). This study used a completely randomized design (CRD) method with four treatments and five replications. The treatments of this research were P0= Control, PI= Nano chitosan ratio of chitosan: STPP 1:3, P2= Nano chitosan ratio of chitosan:STPP 1:4, and P3= Nano chitosan ratio of chitosan:STPP 1:5. The variables of this study were the percentage of damage, the percentage of diameter shrinkage, weight loss, color, hardness, and moisture content. Data were analyzed using the ANOVA test and continued with the DMRT test. The application of nano chitosan coating on shallot bulbs could reduce damage, shrinkage of tuber diameter, weight loss, color, hardness, and decrease in water content better than the control treatment. The best results were shown by treatment P3 (1:5) with a percentage of damage of 8%, diameter shrinkage of 20.20%, weight loss of 18.40%, total color change of 54.45, hardness of 226.23 N, and a decrease in water content of 4.65% at the final water content of 79.09%.


Keywords


Shallots, nano chitosan, storage, postharvest, sodium tripolyphosphate

Full Text:

PDF

References


Al-Nemrawi, N. K., Alsharif, S. S. M. & Dave, R. H. (2018). Preparation of Chitosan-TPP Nanoparticles: The Influence of Chitosan Polymeric Properties and Formulation Variables. International Journal of Applied Pharmaceutics, 10(5), 60–65.

All, Idris, & Kondisi, D. (2016). Pengaruh Kondisi Penyimpanan dan Berbagai Varietas Bawang Merah Lokal Sulawesi Tengah Terhadap Viabilitas dan Vigor Benih If’All 1 ddn Idris. Jurnal Agroqua, 14(2), 26–34.

Amiarsi, D., Sasmitaloka, K. S., Arif, A. B., & Widayanti, S. M. (2019). Curing Process Modification of Shallot Through Cutting Leaves. IOP Conference Series: Earth and Environmental Science, 309(1).

Elsabee, M. Z., & Abdou, E. S. (2013). Chitosan Based Edible Films and Coatings: A review. Materials Science and Engineering C, 33(4), 1819–1841.

Esyanti, R. R., Zaskia, H., Amalia, A. & Nugrahapraja, D. H. (2019). Chitosan Nanoparticle-Based Coating as Post-harvest Technology in Banana. Journal of Physics: Conference Series, 1204(1), 1–8.

Indrayati, F., Utami, R., Nurhartadi, E., Teknologi, J., Pertanian, H., Pertanian, F. & Maret, U. S. (2013). Jurnal Teknosains Pangan, 2(4), 25–31.

Jasmi, Sulistyaningsih, E. & Indradewa, D. (2013). Pengaruh Vernalisasi Umbi Terhadap Pertumbuhan, Hasil, dan Pembungaan Bawang Merah (Allium cepa L. Aggregatum group) di Dataran Rendah. Ilmu Pertanian (Agricultural Science), 16(1), 42–57.

Jiang, T., Deng, M., James, R., Nair, L. S. & Laurencin, C. T. (2014). Micro- and Nanofabrication of Chitosan Structures for Regenerative Engineering. Acta Biomaterialia, 10(4), 1632–1645.

Komariah, A. (2014). Efektivitas Antibakteri Nano Kitosan Terhadap Pertumbuhan Staphylococcus aureus (In Vitro). Seminar Nasional XI Pendidikan Biologi FKIP UNS, 371–377.

Kumar, P., Sethi, S., Sharma, R. R., Srivastav, M. & Varghese, E. (2017). Effect of Chitosan Coating on Postharvest Life and Quality of Plum During Storage At Low Temperature. Scientia Horticulturae, 226(August), 104–109.

Liu, K., Yuan, C., Chen, Y., Li, H. & Liu, J. (2014). Combined Effects of Ascorbic Acid and Chitosan on The Quality Maintenance and Shelf Life of Plums. Scientia Horticulturae, 176, 45–53.

Mardliyati, E., Muttaqien, S. E. & Setyawati, D. R. (2012). Sintesis Nanopartikel Kitosan- Trypoly Phosphate dengan Metode Gelasi Ionik : Pengaruh Konsentrasi dan Rasio Volume Terhadap Karakteristik Partikel. Prosiding Pertemuan Ilmiah Ilmu Pengetahuan Dan Teknologi Bahan, 90–93.

Marei, G. I. K., Rabea, E. I. & Badawy, M. E. I. (2018). Preparation and Characterizations of Chitosan/Citral Nanoemulsions and Their Antimicrobial Activity. Applied Food Biotechnology, 5(2), 69–78.

Marlina, L., Purwanto, Y., & Ahmad, U. (2014). Aplikasi Pelapisan Kitosan dan Lilin Lebah untuk Meningkatkan Umur Simpan Salak Pondoh. Jurnal Keteknikan Pertanian, 2(1), 21982.

Mutia, A. K., Purwanto, Y. A., & Pujantoro, L. (2014). Perubahan Kualitas Bawang Merah selama Penyimpanan pada Tingkat Kadar Air dan Suhu yang Berbeda. J. Pascapanen, 11(2), 108–115. Nadia, L. M. H., Suptijah, P. & Ibrahim, B. (2014). Production and Characterization Chitosan Nano from Black Tiger Shrimpwith Ionic Gelation Methods. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2), 119–126.

Nagamaniamma, G., Chithra, M. & Ganga, M. (2019). Study on the Effect of Prawn (Macharobrachium rosenbergii) Chitosan Coating on Peeled Shallot (Allium ascalonicum), 3(7), 927-935.

Nega, B. G., Mohammed, A. & Menamo, T. (2015). Effect of Curing and Top Removal Time on Quality and Shelf Life of Onions (Allium Cepa L.). Global Journal of Science Frontier Research: D Agriculture and Veterinary, 15(8), 26–36.

Nguyen, H. V. H., & Nguyen, D. H. H. (2020). Effects of Nano-Chitosan And Chitosan Coating on The Postharvest Quality, Polyphenol Oxidase Activity and Malondialdehyde Content of Strawberry (Fragaria x ananassa Duch.). Journal of Horticulture and Postharvest Research, 3(1), 11–24.

Nurjati, E., Fahmi, I., & Jahroh, S. (2018). Analisis Efisiensi Produksi Bawang Merah di Kabupaten Pati dengan Fungsi Produksi Frontier Stokastik COBB-DOUGLAS. Jurnal Agro Ekonomi, 36(1), 55.

Prahmila, D. I. (2016). Aplikasi Nano Kitosan Sebagai Pengawet Alami Fillet Nila Merah (Oreochromis sp.) selama Penyimpanan Suhu Chilling. http://repository.ipb.ac.id/handle/123456789/80826. [Retrived: 12 February, 2021].

Rachmawati, R., Defiani, M. R. & Suriani, N. L. (2014). Pengaruh Suhu Dan Lama Penyimpanan Terhadap Kandungan Vitamin C Pada Cabai Rawit Putih (Capsicum Frustescens). Jurnal Biologi, 13(2), 36–40.

Slamet, R. (2011). Pelapisan Cabe Merah Dengan Nanopartikel Kitosan Untuk Menghambat Kehilangan Vitamin C Dan Susut Bobot. JRSKT - Jurnal Riset Sains Dan Kimia Terapan, 1(1), 1.

Sundar, S., Kundu, J. & Kundu, S. C. (2010). Biopolymeric Nanoparticles. Science and Technology of Advanced Materials, 11(1), 014104.

Triwulandari, E., Fahmiati, S., Sampora, Y., Meliana, Y., Ghozali, M. & Sondari, D. (2018). Effect of Polyanions Variation On The Particle Size of Chitosan Nanoparticle Prepared by Ionic Gelation Method. AIP Conference Proceedings, 2024.

Valero, D., & Serrano, M. (2010). Postharvest biology and technology for preserving fruit quality. In Postharvest Biology and Technology for Preserving Fruit Quality. CRC Press. International Standard Book Number-13: 978-1-4398-0267-0.

Xing, Y., Li, W., Wang, Q., Li, X., Xu, Q., Guo, X., Bi, X., Liu, X., Shui, Y., Lin, H. & Yang, H. (2019). Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for The Preservation of Fruits And Vegetables. Molecules, 24(9), 1–30.

Yogeshkumar, N., Guravatul, S. & Adhikrao, V. Y. (2013). Chitosan and Its Applications : A Review of Literature. Reactive and Functional Polymers, 4(1), 1–27.




DOI: https://doi.org/10.15575/biodjati.v7i1.14900

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jurnal Biodjati

License URL: https://creativecommons.org/licenses/by-nc-nd/4.0/

Indexing By :

      

      

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

View My Stats