Tinjauan Aplikasi Teknologi Edible Coating Polimer Alami: Kontrol Transpirasi dan Mutu Produk Pascapanen

Abstract

Edible Coating (EC) is an advanced postharvest technology that utilizes natural biopolymers to prolong the shelf life of horticultural products by forming a safe-to-consume, semi-permeable barrier layer. This systematic review provides an in-depth analysis of the roles of natural polymers (carbohydrates, lipids, and proteins) and their active formulations (incorporating antimicrobial/antioxidant extracts) in controlling the two main mechanisms of postharvest decay: transpiration (weight loss) and respiration (softening).The synthesis of the literature indicates that lipid polymers, particularly beeswax, are the superior EC component for suppressing the rate of transpiration in commodities such as tomatoes. A formulation containing 25 g of beeswax was proven effective in maintaining the lowest weight loss percentage during 30 days of storage. Conversely, polysaccharide polymers (e.g., cassava starch, jackfruit seed starch) are highly effective at limiting gas exchange, suppressing respiration rates, and preserving firmness. Specifically, an EC using 1.1% jackfruit seed starch on guava successfully maintained quality for up to 10 days. Furthermore, the development of active ECs such as those enhanced with 7% red ginger extract in corn starch, or lemongrass and sesame oil in beeswax emulsions synergistically boosts antimicrobial and antioxidant functions. This dual action is crucial for preserving vital nutrients like Vitamin C and pigments. The EC technology is thus confirmed as a promising coating alternative, strongly supported by the significant potential for utilizing polymers derived from agro-industrial wasteEdible Coating (EC) merupakan teknologi pascapanen yang memanfaatkan biopolimer alami untuk memperpanjang umur simpan produk pascapanen dengan membentuk lapisan barier semi-permeabel yang aman dikonsumsi. Tinjauan sistematis ini menyajikan analisis mendalam mengenai peran polimer alami (karbohidrat, lipid, protein) serta formulasi aktifnya (dengan inkorporasi ekstrak antimikroba/antioksidan) dalam mengendalikan dua mekanisme utama kerusakan pascapanen, yaitu transpirasi (susut bobot) dan respirasi (pelunakan). Hasil sintesis literatur menunjukkan bahwa polimer lipid, khususnya lilin lebah (beeswax) merupakan komponen EC superior untuk menekan laju transpirasi pada komoditas seperti tomat, dengan formulasi 25 g lilin lebah terbukti efektif mempertahankan susut bobot paling rendah selama 30 hari penyimpanan. Sementara itu, polimer polisakarida (misalnya pati singkong, pati biji nangka) sangat efektif dalam membatasi pertukaran gas, menekan laju respirasi, dan mempertahankan kekerasan, di mana EC pati biji nangka 1,1% pada jambu biji berhasil mempertahankan mutu hingga 10 hari. Pengembangan EC aktif dengan penambahan ekstrak jahe merah (7%) pada pati jagung atau minyak sereh dan minyak wijen pada emulsi lilin lebah, secara sinergis meningkatkan fungsi antimikroba dan antioksidan, yang krusial dalam mempertahankan kadar Vitamin C dan pigmen. Teknologi EC terbukti menjadi alternatif pelapisan yang menjanjikan, didukung oleh potensi besar pemanfaatan polimer dari limbah agroindustry