Isolation of Chitosan from Atrina pectinata Shells as an Edible Coating for Red Bell Peppers (Capsicum annuum L.) / Isolasi Kitosan Dari Cangkang Kerang Panggang Pulut (Atrina pectinata) Sebagai Edible Coating Pada Paprika Merah (Capsicum annum L.)

Postharvest deterioration of red bell pepper is closely associated with water loss, respiration, and microbial activity. Chitosan is a biodegradable, biocompatible polysaccharide with film-forming and antimicrobial properties that can be developed as an edible coating. This study aimed to isolate chitosan from roasted pulut cockle shells (Atrina pectinata) and evaluate its application as an edible coating for red bell pepper (Capsicum annuum L.). Chitosan was obtained through sequential deproteinization, demineralization, depigmentation, and deacetylation. The isolate was characterized by organoleptic properties, yield, moisture and ash contents, solubility, degree of deacetylation, and FTIR spectroscopy. Antibacterial activity against Staphylococcus aureus was evaluated by disk diffusion at chitosan concentrations of 3%, 6%, and 9%. Coating solutions containing 0%, 3%, 6%, and 9% chitosan were applied by dipping, and red bell peppers were evaluated after 8 days of storage. Triplicate data available in the thesis were reanalyzed descriptively and, where appropriate, by one-way ANOVA. The isolated chitosan was a white, odorless fine powder, soluble in 2% acetic acid, with a yield of 63.46%, moisture content of 4.26%, ash content of 3.84%, and a degree of deacetylation of 76.68%. Mean inhibition zones were 20.73 ± 1.45, 22.73 ± 2.75, and 23.83 ± 1.85 mm for 3%, 6%, and 9% chitosan, respectively; the difference among chitosan concentrations was not statistically significant (one-way ANOVA, p=0.260). After 8 days, weight loss was 19.20 ± 4.98% in the uncoated control and 5.59 ± 2.33% in the 9% chitosan group (overall ANOVA, p=0.008). The 9% coating group had a pH of 6.28 ± 0.15 and vitamin C content of 463.47 ± 56.58 mg/100 g. These findings support the potential of shell-derived chitosan as a postharvest coating, while several source-data units require verification before final publication.

Kerusakan pascapanen paprika merah berkaitan erat dengan kehilangan air, respirasi, dan aktivitas mikroba. Kitosan merupakan polisakarida biodegradabel dan biokompatibel yang memiliki kemampuan membentuk film serta aktivitas antimikroba sehingga berpotensi digunakan sebagai edible coating. Penelitian ini bertujuan mengisolasi kitosan dari cangkang kerang panggang pulut (Atrina pectinata) dan mengevaluasi aplikasinya sebagai edible coating pada paprika merah (Capsicum annuum L.). Kitosan diperoleh melalui tahapan deproteinasi, demineralisasi, depigmentasi, dan deasetilasi. Isolat dikarakterisasi berdasarkan sifat organoleptik, rendemen, kadar air, kadar abu, kelarutan, derajat deasetilasi, dan spektrum FTIR. Aktivitas antibakteri terhadap Staphylococcus aureus diuji dengan metode difusi cakram pada konsentrasi kitosan 3%, 6%, dan 9%. Larutan pelapis 0%, 3%, 6%, dan 9% diaplikasikan dengan metode pencelupan, kemudian mutu paprika diamati setelah 8 hari penyimpanan. Data ulangan yang tersedia pada skripsi dianalisis kembali secara deskriptif dan, bila memenuhi ketersediaan data, dengan ANOVA satu arah. Kitosan hasil isolasi berupa serbuk halus berwarna putih, tidak berbau, larut dalam asam asetat 2%, dengan rendemen 63,46%, kadar air 4,26%, kadar abu 3,84%, dan derajat deasetilasi 76,68%. Diameter zona hambat rata-rata pada konsentrasi 3%, 6%, dan 9% masing-masing adalah 20,73 ± 1,45; 22,73 ± 2,75; dan 23,83 ± 1,85 mm, tanpa perbedaan bermakna antar-konsentrasi kitosan (ANOVA satu arah, p=0,260). Setelah 8 hari, susut bobot kontrol tanpa pelapis sebesar 19,20 ± 4,98%, sedangkan kitosan 9% sebesar 5,59 ± 2,33% (ANOVA keseluruhan, p=0,008). Kelompok kitosan 9% menunjukkan pH 6,28 ± 0,15 dan kadar vitamin C 463,47 ± 56,58 mg/100 g. Hasil ini menunjukkan potensi kitosan cangkang kerang sebagai pelapis pascapanen, dengan beberapa satuan data sumber yang masih memerlukan verifikasi sebelum publikasi final.