Utilization of taro (colocasia esculenta l. Schoott) starch as edible coating to strawberry fruits (fragaria ananassa)

Goenadi, Lidwina Natalia (2011) Utilization of taro (colocasia esculenta l. Schoott) starch as edible coating to strawberry fruits (fragaria ananassa). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Strawberry fruit is one of most perishable fruit that is easily spoiled. Thus, the use of edible coating can be used to prolong the shelf life of strawberry fruit. Edible coating can be made from several materials, and one of them is starch. Starch can be found largely from taro tuber. This research was done in purpose to determine the three concentrations of edible film produced from taro starch with several characteristics, which were tensile strength, elongation and water vapor transmission. Furthermore, this research was conducted to determine the shelf life of strawberry fruit that coated with taro starch edible film in room and refrigerator temperature storage, with some observed variables which were color, weight loss, hardness, pH, total acidity, total sugar, and total plate count. In this research, taro starch was extracted from fresh taro tuber by using four different concentrations of NaCl used,0, 0.1M, 0.2M, and 0.3M. There were four concentration of starch used 3.5, 4.5, 5.5, and 6.5%, and three concentration of glycerol 1, 2, and 3% in the making of edible film. It is shown that the highest yield of starch extracted was obtained when 0.3M NaCl used, which was 57.05% (db). Three concentration combinations of starch and glycerol were selected i.e 6.5%-1%, 6.5%-2%, and 6.5%-3%. Moreover, coated strawberry was noticed to be similar with fresh one and acceptable by panelists. At room temperature storage, the coated strawberry could stand for 3-4 days which was longer than control, which only survive less than 24 hours, before mold had grown. On the other hand, coated strawberry in refrigerator temperature storage could stand for 10-11 days compare to control that can only stand for 6 days. At initial condition, different concentrations of glycerol to strawberry did not affect the color, hardness, pH, total sugar, and total acidity. However, at final storage condition different concentrations of glycerol affected the weight loss, texture, total sugar, total acidity at room storage, and total microbes.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Goenadi, Lidwina NataliaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, W. Donald R.UNSPECIFIEDUNSPECIFIED
Thesis advisorWijaya, Julia RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Taro starch; edible film; edible coating; strawberry
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:03
Last Modified: 02 Dec 2019 03:51
URI: http://repository.uph.edu/id/eprint/1837

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