Utilization of pectin from orange peel for edible packaging in fruit commodities: Literature review.

Indonesia is one of the fruit-producing countries with a high level of productivity. Fruit commodities are classified as perishable foods. Effective food processing efforts are needed to extend the shelf life of fruit commodities. One of the processing techniques that can be used is the packaging technique with edible packaging. Edible packaging is a packaging technique that is carried out by coating or inserting a thin layer on food. This technique has been proven to maintain the quality of fruit freshness and extend shelf life. Edible packaging materials must be resistant to changes in the food environment, safe for consumption, and do not change the taste of the food. One of the compounds commonly used in the manufacture of edible packaging is pectin. Pectin is one of the compounds that has been widely used in the food industry because of its property as a gelling agent. Pectin compound can be obtained by extraction method using water, acid solution, polyphosphate, and alcohol. Pectin can be produced from various foods, one of which is orange peel. The high productivity of oranges in Indonesia is positively correlated with high levels of orange peel waste. Oranges contain pectin which is quite high, reaching 90%. Therefore, orange peel is considered effective in producing pectin which is very useful in making edible packaging for fruit commodities. The purpose of this article is to compare the effectiveness of using edible packaging made from various types of orange peels on the resistance and durability of fruit commodities. [ABSTRACT FROM AUTHOR]