Effect of jackfruit (Artocarpus heterophyllus Lam.) seed starch, carnauba wax and plasticizer on composite edible film characteristics and its utilization as edible coating to strawberry (Fragaria ananassa)

Larasati, Nadya (2017) Effect of jackfruit (Artocarpus heterophyllus Lam.) seed starch, carnauba wax and plasticizer on composite edible film characteristics and its utilization as edible coating to strawberry (Fragaria ananassa). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Edible films made from jackfruit-seed starch mixed with plasticizer have been found to increase the shelf life of strawberry. Addition of waxes on edible film formulations could improve water barrier, and carnauba wax has low oxygen permeability that could possibly increase shelf life of strawberry coated with jackfruit seed starch. This research was aimed to investigate the characteristics of composite edible film made from different concentrations of jackfruit-seed starch and carnauba wax with addition of different plasticizers and find the effect of its application in stored strawberries’ shelf life and quality. Upon analysis, three formulations each were selected from the glycerol-plasticized film formulations and from the sorbitol-plasticized film formulations. The selected formulations were prepared as suspension and applied as edible coating to strawberry to determine the shelf life and quality changes at room (28-30 oC) and refrigeration (7-8 oC) temperature storage. The quality changes observed were weight loss, loss of hardness, increased pH, lowered total titratable acidity, increased total sugar, and increased microbial count during storage. In room temperature storage, the shelf life of coated strawberry was 3 days, while uncoated strawberry’s shelf life was only 1 day. In refrigeration temperature storage, the shelf life of the uncoated strawberry (control) was only up to 10 days compared to that of the coated strawberries, of up to 22 days.

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