Antibacterial Activity Edible Coating of Jackfruit Seed Starch and Alginate Incorporated with ZnO Nanoparticles Applied to Cherry Tomatoes

Abstract

Cherry tomatoes have many health benefits and have high economic value. However, cherry tomatoes are perishable and short lived. To protect and maintain the quality of cherry tomatoes, you can apply an edible coating. The materials used in this study were jackfruit seed starch, alginate, and ZnO nanoparticles. This study aims to determine the effect of edible coating on jackfruit seed starch and alginate incorporating ZnO nanoparticles applied to cherry tomatoes in terms of antibacterial activity and shelf life. Variations in the treatment in this study were edible coating materials for jackfruit seed starch and alginate, and the concentration of ZnO nanoparticles (0%; 5%; 10%; 15%). Antibacterial activity was analyzed against E. coli and S. aureus bacteria. The results showed that the edible coating of jackfruit seed starch with 10% and 15% ZnO nanoparticles incorporation was able to form an inhibition zone against E. coli bacteria, while the 5%, 10%, and 15% ZnO nanoparticle variations were able to form an inhibition zone against S bacteria. aureus. In edible coating alginate with 15% ZnO nanoparticles incorporation was able to form an inhibition zone against E. coli bacteria, whereas in all variations of ZnO nanoparticles it was able to form an inhibition zone against S. aureus bacteria. The addition of ZnO nanoparticles proved the formation of a larger bacterial inhibition zone compared to edible coatings without ZnO nanoparticles. The results also showed that cherry tomatoes coated with an edible coating of jackfruit seed starch and alginate with a variation of ZnO nanoparticles had a longer shelf life compared to cherry tomatoes that were not coated with an edible coating.