Year: 2020
Type: article
Abstract: Objective: This research aimed to investigate the effect of nanochitosan (NC) coating in different drying methods on the tannin content of areca nut. Methods: Areca nut was obtained from the seed of Duncan’s multiple range test (DMRT). Chitosan was isolated from shrimp shell waste through deproteination, demineralization, depigmentation, and deacetylation. NC was made using the ionic gelation method. The treatment used three levels of concentrations; K0 (uncoated-control), K1 (NC 1.5 g/l), and K2 (NC 3 g/l), and it employed two drying methods, namely, P1 (sun drying) and P2 (oven drying). Tannin content measured by spectrophotometry method. The data were analyzed by analysis of variance univariate two factors and followed by Duncan’s Multiple Range Test (DMRT). Results: The result showed that the NC-coated areca nut has a higher tannin content compared with the uncoated areca nut. The level of NC concentration had a significantly different effect (p 0.02 < 0.05), whereas the drying method gave no significant effect (p 0.81 > 0.05) and there was no interaction between NC concentration and drying method (p 0.89 > 0.05 ). The tannin content in areca nut in K0 (control) treatment was 17.44%, K1 (NC 1.5 g / l) was 18.11%, and K2 (NC 3 g / l) was 18.83%. Conclusion: Application of NC as a coating on areca nut can prevent the loss of tannin throughout the drying process. Dried areca nut with K2 treatment (NC 3 g/l) has the highest tannin content as it reaches18.83%.
Institution: Diponegoro University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Universitas Diponegoro
OpenAlex ID: W3015904277