Farneubun, Hana Carolina Elisabeth (2026) Pengaruh Imobilisasi Ekstrak Daun Kemangi (Ocimum basilicum) pada Nano-Partikel Kitosan Untuk Memperpanjang Masa Simpan Buah Tomat Ceri (Solanum lycopersicum var. cerasiforme). Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Tomat ceri (Solanum lycopersicum var. cerasiforme) memiliki umur simpan yang pendek akibat kadar air tinggi dan kerentanan terhadap mikroorganisme pembusuk. Penelitian ini bertujuan mengevaluasi efektivitas imobilisasi ekstrak daun kemangi (Ocimum basilicum) pada nano-kitosan sebagai pelapis alami aktif untuk memperpanjang masa simpan buah tomat ceri. Ekstrak daun kemangi diperoleh melalui maserasi menggunakan etanol dan heksana, kemudian diimobilisasi pada nano-kitosan yang disintesis dengan metode ionik-gelasi dan sonikasi. Pelapis diaplikasikan pada buah tomat ceri dengan konsentrasi 0%, 25%, 50%, 75%, dan 100%. Parameter yang diamati meliputi aktivitas antimikroba terhadap Escherichia coli dan Staphylococcus aureus, aktivitas antioksidan menggunakan metode spektrofotometri, serta morfologi permukaan buah. Imobilisasi ekstrak daun kemangi pada nano-kitosan meningkatkan aktivitas antimikroba, selain itu jenis ekstrak juga berpengaruh terhadap penghambatan pertumbuhan bakteri uji Escherichia coli dan Staphylococcus aureus. Pelapisan nano-kitosan + ekstrak kemangi juga mampu mempertahankan aktivitas antioksidan buah tomat ceri, dengan ekstrak etanol menghasilkan aktivitas antioksidan tertinggi. Secara keseluruhan, imobilisasi ekstrak daun kemangi pada nano-kitosan menunjukkan peningkatkan efektivitas antimikroba dan antioksidan serta berpotensi sebagai pelapis aktif yang alami, aman, dan ramah lingkungan untuk memperpanjang masa simpan buah tomat ceri.
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Cherry tomatoes (Solanum lycopersicum var. cerasiforme) have a short shelf life due to their high water content and susceptibility to spoilage microorganisms. This study aimed to evaluate the effectiveness of immobilizing basil (Ocimum basilicum) leaf extract on nano-chitosan as an active natural coating to extend the shelf life of cherry tomatoes. Basil leaf extract was obtained through maceration using ethanol and hexane, then immobilized on nano-chitosan synthesized via the ionic-gelation and sonication methods. The coating was applied to cherry tomatoes at concentrations of 0%, 25%, 50%, 75%, and 100%. The parameters observed included antimicrobial activity against Escherichia coli and Staphylococcus aureus, antioxidant activity measured by spectrophotometry, and fruit surface morphology. The immobilization of basil leaf extract on nano-chitosan enhanced antimicrobial activity. Furthermore, the type of extract also influenced the inhibition of the growth of the test bacteria, Escherichia coli and Staphylococcus aureus. The nano-chitosan-basil extract coating was also able to maintain the antioxidant activity of cherry tomatoes, with the ethanol extract producing the highest antioxidant activity. Overall, the immobilization of basil leaf extract on nano-chitosan demonstrated enhanced antimicrobial and antioxidant efficacy and has the potential to serve as a natural, safe, and environmentally friendly active coating to extend the shelf life of cherry tomatoes.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Antimikroba, Antioksidan, Kemangi, Nano-Kitosan, Tomat ceri Antimicrobial, Antioxidant, Basil, Cherry tomato, Nano-Chitosan |
| Subjects: | Q Science > QH Biology > QH301 Biology |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Biology > 46101-(S2) Master Thesis |
| Depositing User: | Farneubun Hana Carolina Elisabeth |
| Date Deposited: | 04 Aug 2026 03:59 |
| Last Modified: | 04 Aug 2026 03:59 |
| URI: | http://repository.its.ac.id/id/eprint/142936 |
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