Muhammad Faisal, Suraiya Kamaruzzaman, Mukhlishien, Hera Desvita
This research aimed to evaluate the ability of edible coating from a combination of shrimp shell chitosan and durian skin liquid smoke to extend the shelf life of meatball. In this context, an edible coating was made by dissolving chitosan with various concentrations of 1 % (C1), 1.5 % (C2) and C3 (2 %) into liquid smoke at temperatures (300 °C (T1), 340 °C (T2), 380 °C (T3), and T4 (420 °C). Furthermore, preservation was performed by soaking the meatball in a solution for 15 min and storing at room temperature. The observations of the decrease in the durability of the meatball were carried out every 4 h for 5 days. Considering this, the ability to preserve meatball was evaluated through the Total Volatile Base-Nitrogen (TVB-N) test, Total Plate Count (TPC), antibacterial activity test, and Most Probable Number (MPN) Escherichia coli. The results showed that edible coating with 2 % chitosan concentration provided the best durability, with a shelf life of 88 h before a significant decrease in quality. The TVB-N value remained within safe limits (<20.45 mgN/100 g), while the 4.37 × 10⁴ CFU/g of bacterial colonies were below the maximum standard of 80 h. The edible coating exhibited notable antibacterial activity, as evidenced by inhibition zone diameters of 6.37, 6.09, 8.05, and 7.63 mm againts Staphylococcus aureus, Bacillus subtilis, E. coli, and Salmonella enterica sv. Typhimurium, respectively. The MPN test showed that the sample with 2 % chitosan was within the consumption limits of 68 h. Therefore, edible coating based on durian skin liquid smoke-chitosan was an effective and environmentally friendly alternative in extending the shelf life of meatball and could also reduce the use of synthetic preservatives in the food industry. © 2025 The Author(s)
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia; Climate Change Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul, Yogyakarta, 55861, Indonesia
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