PENGARUH PENAMBAHAN MINYAK ATSIRI CENGKEH PADA EDIBLE FILM BERBASIS PEKTIN KULIT PISANG TERHADAP KANDUNGAN VITAMIN C DAN TOTAL PLATE COUNT BUAH APEL POTONG

Abstract

Banana plants (Musaceae sp.) are one of the most common fruit plants in Indonesia. The high production of banana is directly proportional to the amount of banana peel waste produced. One alternative to address this banana peel waste is to utilize the pectin contained in it as a material for making edible films. Clove essential oil can be used as an additive in edible films as an antioxidant and antimicrobial agent that can inhibit food-spoiling microorganisms. The methods used in this study were the extraction of banana peel pectin and the coating method for applying edible film to apple slices, with variations in pectin concentration of 0, 4, 6, and 8 grams and clove essential oil of 0.2, 0.4, and 0.6 mL. The results of the TPC test ranged from 11x10⁶ Cfu/mL to 131x10⁶ Cfu/mL, and the vitamin C percentage ranged from 0.008% to 0.026%.