DOI : https://doi.org/10.29165/ajarcde.v9i2.683

Effect of Using Pedada Fruit (Sonneratia caseolaris) Pectin with Glycerol as Edible Coating

Yunia Adilatur Rahmah (1), Jariyah (2), Luqman Agung Wicaksono (3)
(1) Food Technology Department, Faculty of Engineering and Science, National Development “Veteran” East Java University, Surabaya., Indonesia
(2) Food Technology Department, Faculty of Engineering and Science, National Development “Veteran” East Java University, Surabaya., Indonesia
(3) Food Technology Department, Faculty of Engineering and Science, National Development “Veteran” East Java University, Surabaya., Indonesia
Fulltext View | Download
How to cite (AJARCDE) :
Rahmah, Y. A., Jariyah, & Wicaksono, L. A. (2025). Effect of Using Pedada Fruit (Sonneratia caseolaris) Pectin with Glycerol as Edible Coating. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(2), 215–220. https://doi.org/10.29165/ajarcde.v9i2.683
Citation Format :

Pectin, a natural polysaccharide, is widely utilized in the food industry, particularly as a base material for edible coatings due to its film-forming ability. Pedada fruit (Sonneratia caseolaris), a mangrove species rich in pectin, remains an underutilized resource despite its potential. This study aims to explore the application of pectin extracted from pedada fruit as a component of edible coatings, with the addition of glycerol as a plasticizer to enhance flexibility and reduce brittleness commonly observed in pure pectin films. A completely randomized design (CRD) with a factorial pattern was employed, consisting of two factors: pectin concentration (1%, 2%, and 3%) and glycerol concentration (1%, 2%, and 3%), each replicated three times. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) for treatments showing significant differences. Results indicated that increasing concentrations of pectin and glycerol significantly affected the water vapor transmission rate, film thickness, and viscosity of the edible coating. The optimal formulation was achieved with 3% pectin and 2% glycerol, yielding a water vapor transmission rate of 4.083 g/m²/day, film thickness of 0.128 mm, and viscosity of 1022.23 mPa·s. These findings highlight the potential of pedada-based pectin as an eco-friendly alternative for sustainable food packaging solutions.


Contribution to Sustainable Development Goals (SDGs):


SDG 12 – Responsible Consumption and Production:
SDG 13 – Climate Action:
SDG 14 – Life Below Water
SDG 15 – Life on Land:

[1] Maflahah, N. (2015). Pengaruh edible coating dari pati singkong dan gliserol terhadap kualitas dan umur simpan stroberi (Fragaria sp.). Skripsi. Universitas Negeri Semarang.

[2] Winarti, C., Miskiyah, dan Widaningrum. 2012.Teknologi Produksi dan Aplikasi Pengemas Edible Antimikroba Berbasis Pati (Production Technology and Application of Starch Based Antimicrobial Edible Package). Jurnal Litbang Pertanian. 31(3): 85-93.

[3] Rosida, D. F., Hapsari, N., Dewati, R. 2018. Edible Coating dan Film Dari Biopolimer Bahan Alami Terbarukan. Sidoarjo: Uwais Inspirasi Indonesia.

[4] Jariyah, Sudaryati, Ratna Y., dan Habibi. 2015. Ekstraksi Pektin Buah Pedada (Sonneratia caseolaris) (Extraction pectin of pedada fruit (Sonneratia caseolaris). Jurnal Rekapangan Vol.9, No.1.

[5] Nurani, L. H., Retnowati, D. S., & Marsono, Y. (2019). Karakteristik edible film berbasis pektin kulit pisang kepok dengan penambahan gliserol dan sorbitol sebagai plasticizer. Jurnal Aplikasi Teknologi Pangan, 8(2), 45–51.

[6] Ramadhan, S. 2016. Kajian Konsentrasi Tepung Ketan (Oryza Sativa Glutinous) dan Gliserol Terhadap Karakteristik Edible Film Tepung Ketan. Artikel Edible Film Tepung Ketan. Bandung: Fakultas Teknik Universitas Pasundan

[7] Yulistiani, F., Naura A. Q., Revani T., Ayu R. P, Irwan H. 2022. Pengaruh Konsentrasi Pemlastis Pada Aplikasi Edible Coating dari Tepung Pektin Apel pada Buah Tomat. Jurnal Fluida. 15(2): 82-88.

[8] Menezes J., Athmaselvi KA. 2016. Penelitian tentang Pengaruh Pelapis Makanan Berbasis Pektin terhadap Umur Simpan Buah Sawo. Biosci Biotech Res Asia. 13(2)

[9] Winarno, F.G. 2008. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama.

[10] Jariyah., Dedin F. R., Ulya S., dan Nurul A. 2016. Ekstraksi Pektin Buah Pedada (Sonneratia caseolaris) dengan Asam Klorida (Pectin Extraction Of Pedada Fruit (Sonneratia caseolaris) With Chloride Acid). Malang: Prosiding Seminar Nasional.

[11] Fuadi, R.A., Dimas, A.P., dan Rendy, R. 2011. Ekstraksi Pektin Dari Kulit Pisang Kepok dengan Pelarut Asam Klorida dan Asam Asetat. Fakultas Teknik Universitas Sriwijaya. Jurnal Teknik Kimia. 17(5):28-37.

[12] Fellows, P. 2002. Food Processing Technology, Edisi 2. London: Woodhead Publishing Limited.

[13] Nurhikmat dan Asep. 2003. Ekstraksi Pektin dari Apel Lokal: Optimalisasi pH dan Waktu Hidrolisis. Yogyakarta: Balai Pengembangan Proses dan Teknologi Kimia-LIPI.

[14] Doughari, J.H. 2012. Phytochemical: Extraction Methods, Basic Structures and Mode of Action as Potential Chemotherapeutic Agents, Phytochemical A Global Perspective of Their Role in Nutrition and Health, Dr Venketeshwer Rao (Ed.).

[15] Sandarani, M. 2017. A Review: Different Extraction Techniques Of Pectin. Journal Of Pharmacognosy and Natural Products. 3(3):1-5.

[16] Devianti, V.A., Rosita D.C., Rizky D. 2019. Pengaruh Metode Ekstraksi Terhadap Mutu Pektin dari Kulit Pisang Raja Nangka. Jurnal Kimia Riset. 4(2):170-179.

[17] Ningsih, S. H. 2015. Pengaruh Plasticizer Gliserol Terhadap Karakteristik Edible Film Campuran Whey dan Agar. Skripsi. Makassar: Universitas Hasanuddin.

[18] Tahir, H. E., Xiaobo, Z., Mahunu, G. K., Arslan, M., Abdalhai, M., & Zhihua, L. 2019. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers

[19] Skurtys, O., Acevedo C., Pedreschi F., Enrione J., Osorio F, and Aguuilera J.M. 2009. Food Hydrocolloid Edible Film and Coatings.Departement of Food Science and Technology, Universidad de Santiago de Chile.

[20] Hayati, C.E. 2021. Pengaruh Variasi Daya Listrik dan Waktu Ekstraksi Terhadap Karakteristik Pektin Mangrove Buah Pedada (Sonneratia caseolaris) Menggunakan Metode Microwave Assisted Extraction (MAE). Skripsi. Surabaya: UPN “Veteran” Jawa Timur.

[21] Veggie P. C., Martinez, J., and Meireles M. A. A. 2013. Fundamentals of Microwave Extraction. In Chemat, F., dan Cravotto, G. (eds.), Microwave assisted Extraction for Bioactive Compounds: Theory and Practise, Food Engineering Series 4. New York: Springer Science

[22] Widiastuti, D. R. (2015). Ekstraksi Pektin Kulit Jeruk Bali dengan Microwave Assisted Extraction dan Aplikasinya sebagai Edible Film. Tugas Akhir, Program Studi Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang.

[23] Ismail, N. S., Ramli, N., & Saari, N. 2012. Optimized Extraction Condition and Characterization of Pectin from Kaffir Lime (Citrus hystrix). International Food Research Journal, 19(3), 959–963.

[24] Li Li, Xianli G. 2021. pectin: Extraction, function and utilization. Current Research in Food Science. 4(429-435).

[25] Polnaya, J. F., Alfian, R., dan Latumahina, S. 2019. Potential of Carrageenan-Based Biodegradable Film with Tapioca Starch Addition: A Review. Jurnal Agroekoteknologi Tropika, 8(2), 102–109.

[26] Mulyadi. 2018. Aplikasi Edible Coating dari Pektin Kulit Kakao Dengan Penambahan Berbagai Konsentrasi Carboxy Metil Cellulose (CMC) dan Gliserol Untuk Mempertahankan Kualitas Buah Tomat Selama Penyimpanan. Skripsi. Medan: Universitas Medan Area.

[27] Pradana, G.W., Agoes M.J., Ruddy S. 2017. Karakteristik Tepung Pati dan Pektin Buah Pedada Serta Aplikasinya Sebagai Bahan Baku Pembuatan Edible Film. JPHPI. Vol. 20, No.3.

[28] Japan Industrial Standart. 2019. JIS1707. General Rules Of Plastic Film For Food Packaging. Japanesse Standart Association.

[29] Sherani, J. S. 2016. Pengaruh Konsentrasi Pektin terhadap Karakteristik Edible Film. Skripsi. Malang: Universitas Brawijaya.

[30] Pradana, D. A., & Saleh, A. 2022. Penambahan Pektin dan Gliserol terhadap Karakteristik Edible Film Berbasis Pati Singkong. Seminar Nasional Sains dan Teknologi (SEMNASTEK), Universitas Muhammadiyah Jakarta.

[31] Pradana, D. A. 2024. Karakteristik Sifat Fisik dan Mekanik Edible Film dari Campuran Pektin, Pati Singkong, dan Gelatin. Fakultas Teknologi Pertanian, Universitas Jember.

[32] Fennema, O. R. 2008. Food Chemistry (3rd ed.). Marcel Dekker.

[33] Puspasari, D., & Masykuroh, U. 2022. Viskositas dan Aktivitas Antibakteri Kitin Berpartikel Nano. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2): 1–9.

[34] Zubaidah, E. (2017). The Effect of Glycerol Concentration as a Plasticizer on Edible Films. Jurnal Teknologi dan Industri Pangan. 28(1): 1–8.

[35] Gutierrez, T. J., Diaz, R. J., and Morales, R. 2023. The Making and Characterization of Edible Film from Jackfruit Seeds (Artocarpus heterophyllus L.). International Journal of Biological Macromolecules. 221, 132–139.

Downloads

Download data is not yet available.