Characterisation and antifungal activity of citrus essential oil for sustainable food preservation: Will be presented at Friday, 23 May 2025, 09.40 (GMT +7)

Imro'ah Ikarini; Zainuri Hanif; Hasim Ashari; Otto  Endarto; Susi Wuryantini; Unun Triasih; Mokhamad Nur; Irene Fajrin Kurniawati; Shinta Suhirman; Lyli Mufidah

Authors

Imro'ah Ikarini Research Center of Agroindustry Author
Zainuri Hanif BRIN, Indonesia Author
Hasim Ashari BRIN, Indonesia Author
Otto Endarto BRIN, Indonesia Author
Susi Wuryantini BRIN, Indonesia Author
Unun Triasih BRIN, Indonesia Author
Mokhamad Nur Brawijaya University, Indonesia Author
Irene Fajrin Kurniawati Brawijaya University, Indonesia Author
Shinta Suhirman BRIN, Indonesia Author
Lyli Mufidah BRIN, Indonesia Author

Keywords:

penicilium digitatum, antifungal, essential oil , citrus, nanoemulsion

Abstract

The high production capacity of orange processing every year is comparable to the average increase in orange peel waste produced. The existence of abundant orange peel waste has great potential to be developed for its benefits. One of the uses of orange peel waste is to extract its essential oil. To increase the antimicrobial ability and effectiveness of essential oil compounds, it is necessary to reduce the particle size into nanoemulsions. This study aims to make nanoemulsions from essential oils of various types of orange peels to increase the ability of essential oils to inhibit the growth of Penicillium digitatum. This study used a Factorial Completely Randomized Design design with 2 factors, namely the difference in the type of orange peel essential oil (lemon and kaffir lime) and the difference in the concentration of essential oils used (1%, 3%, and 5%). The research data will be processed using the 95% ANOVA method and Tukey's further test. Based on the study, the best percentage of the antifungal ability of nanoemulsion was obtained at 57 ± 0.15% (kaffir lime peel, 5%).