Edible Coating of Snail Shell Chitosan on the Physicochemical Quality of Tamarillo (Solanum betaceum) / Pelapisan (Edible Coating) Kitosan Cangkang Bekicot terhadap Mutu Fisikokimia Terung Belanda (Solanum betaceum)

Background: Chitosan, a natural polysaccharide derived from chitin deacetylation, shows potential as a natural edible coating to extend the shelf life of perishable fruits. Utilizing giant African snail (Achatina fulica) shells as a chitosan source offers a sustainable solution to reduce biological waste while replacing synthetic chemicals in food preservation. Objective: This study aimed to analyze the effectiveness of snail shell chitosan as an edible coating in maintaining the physicochemical quality of tamarillo (Solanum betaceum) during storage. Methods: Chitosan was isolated from snail shells and applied at concentrations of 10%, 20%, and 30%. Antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa was tested using the disc diffusion method. Physicochemical parameters including weight loss, moisture loss, color, pH, total acidity, vitamin C content, and total soluble solids (TSS) were measured over 7 days of storage. Results: Chitosan demonstrated strong to very strong antibacterial activity, with the largest inhibition zones at 30% concentration (29 mm for S. aureus; 33.8 mm for P. aeruginosa). The 30% chitosan treatment yielded optimal results: lowest weight loss (3.15%), moisture loss (5.75%), pH (7.72), total acidity (16.44%), and TSS (1.350). Vitamin C retention was significantly higher in the 30% chitosan group (551.47 mg/100g) compared to control (416.53 mg/100g), confirming its effectiveness in inhibiting oxidation. Conclusion: 30% snail shell chitosan proved effective as an edible coating for maintaining tamarillo's physicochemical quality, while providing a natural and sustainable solution for the food industry.

Latar Belakang: Kitosan, polisakarida alami hasil deasetilasi kitin, berpotensi sebagai edible coating alami untuk memperpanjang umur simpan buah yang mudah rusak. Pemanfaatan cangkang bekicot (Achatina fulica) sebagai sumber kitosan merupakan solusi berkelanjutan untuk mengurangi limbah biologis sekaligus menggantikan bahan kimia sintetik dalam pengawetan pangan. Tujuan: Penelitian ini bertujuan menganalisis efektivitas kitosan cangkang bekicot sebagai edible coating dalam mempertahankan mutu fisikokimia terung belanda (Solanum betaceum) selama penyimpanan. Metode: Kitosan diisolasi dari cangkang bekicot dan diaplikasikan dengan konsentrasi 10%, 20%, dan 30%. Uji antibakteri terhadap Staphylococcus aureus dan Pseudomonas aeruginosa dilakukan dengan metode difusi cakram. Parameter fisikokimia meliputi susut bobot, susut air, warna, pH, total asam, vitamin C, dan total padatan terlarut (TPT) diukur selama 7 hari penyimpanan. Hasil: Kitosan menunjukkan aktivitas antibakteri kuat hingga sangat kuat, dengan zona hambat terbesar pada konsentrasi 30% (29 mm untuk S. aureus; 33,8 mm untuk P. aeruginosa). Perlakuan kitosan 30% memberikan hasil terbaik: susut bobot terendah (3,15%), susut air 5,75%, pH 7,72, total asam 16,44%, dan TPT 1,350. Vitamin C bertahan lebih tinggi pada kitosan 30% (551,47 mg/100g) dibanding kontrol (416,53 mg/100g), membuktikan efektivitasnya menghambat oksidasi. Kesimpulan: Kitosan cangkang bekicot 30% efektif sebagai edible coating untuk mempertahankan mutu fisikokimia terung belanda, sekaligus menawarkan solusi alami dan berkelanjutan dalam industri pangan.