Improvement of Quality of Carica papaya L. with Clove Oil as Preservative in Edible Coating Technology

Authors

Eny Kusrini, Department of Chemical Engineering, Universitas Indonesia, Depok 16424, IndonesiaFollow
Anwar Usman, Department of Chemistry, Faculty of Science, Universiti Brunei Darussalam, Gadong BE1410, Brunei Darussalam
Chrispine Deksita Wisakanti, Department of Chemical Engineering, Universitas Indonesia, Depok 16424, Indonesia
Rita Arbianti, Department of Chemical Engineering, Universitas Indonesia, Depok 16424, Indonesia
Dedy Alharis Nasution, Indonesian Center for Agricultural Engineering Research and Development (ICAERD), Indonesian Agency for Agricultural Research and Development (IAARD), Kementerian Pertanian RI, Tangerang 15310, Indonesia

Abstract

We have studied utilization of essential clove oil, extracted from clove buds by hydrodistillation, as preservative in edible packaging technology. Preservative of essential clove oil was applied on chopped papaya fruits by using two methods, namely spray and brush. The effects of concentration of clove oil from 0.05 to 0.20% on the preservation of papaya fruits (Carica papaya L.) at room temperature (25 °C) were also evaluated. Physicochemical and in vitro microbiological activities on the papaya fruits that were stored at 25 oC and 85-90% relative humidity were investigated in details. The results indicate that the clove oil at concentration ≥0.10% suppressed the decay time, 10% weight loss, 0.03 g citric acid/100 g in acidity titration test, and 20% pH value from those of control sample of papaya fruits kept in a storage. The population of fungi and bacteria were efficiently reduced by 90% when the clove oil at concentration ≥0.10% was applied as preservative on papaya fruits. This finding suggested that the extracted essential clove oil acted as effective antifungal and antibacterial agents. Preservative by essential clove oil improved the quality of fruits to extend the product shelf life and to reduce the risk of microbial growth on fruits surface.

Bahasa Abstract

Peningkatan Kualitas Carica papaya L. dengan Minyak Cengkeh sebagai Pengawet dalam Teknologi Lapisan yang Dapat Dimakan. Peneliti telah mempelajari pemanfaatan minyak atsiri cengkeh, yang merupakan ekstrak dari tunas cengkeh dari proses hidrodistilasi, sebagai pengawet dalam teknologi kemasan yang dapat dimakan. Pengawet atsiri cengkeh diberikan pada buah pepaya cincang dengan menggunakan dua metode, yaitu menggunakan alat penyemprot dan kuas. Efek dari konsentrasi minyak cengkeh 0,05-0,20% pada penyimpanan buah pepaya (Carica papaya L.) pada suhu kamar (25 °C) juga dievaluasi. Kegiatan fisiokimia dan mikrobiologi in vitro pada buah pepaya yang disimpan pada 25 °C dan kelembaban relatif 85-90% diselidiki secara rinci. Hasil menunjukkan bahwa minyak cengkeh pada konsentrasi ≥0,10% menekan waktu peluruhan, penurunan berat badan 10%, 0,03 g asam sitrat/100 g dalam tes keasaman titrasi, dan 20% nilai pH dari sampel kontrol buah pepaya di dalam tempat penyimpanan. Populasi jamur dan bakteri yang turun 90% ketika minyak cengkeh lebih dari 0,10% digunakan sebagai pengawet pada buah pepaya. Temuan ini menunjukkan bahwa ekstrak minyak atsiri cengkeh merupakan agen anti-jamur dan anti-bakteri yang efektif. Pengawetan dengan minyak atsiri cengkeh meningkatkan kualitas buah-buahan, memperpanjang umur simpan produk, dan mengurangi risiko pertumbuhan mikroba pada permukaan buah.

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Recommended Citation

Kusrini, Eny; Usman, Anwar; Wisakanti, Chrispine Deksita; Arbianti, Rita; and Nasution, Dedy Alharis (2015) "Improvement of Quality of Carica papaya L. with Clove Oil as Preservative in Edible Coating Technology," Makara Journal of Technology: Vol. 19: Iss. 3, Article 8.
DOI: 10.7454/mst.v19i3.3047
Available at: https://scholarhub.ui.ac.id/mjt/vol19/iss3/8