Effect of guar gum, glycerol, and avocado oil on edible film characteristics and application as edible coating to strawberries

Anderson, Priscillia (2020) Effect of guar gum, glycerol, and avocado oil on edible film characteristics and application as edible coating to strawberries. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Strawberry is a high moisture food thus having a short shelf life, and using edible coating is known to be effective in prolong the shelf life of the strawberries. The purpose of this research was to determine the best formulation of guar gum, glycerol, and avocado oil as edible coating on the overall quality of strawberry. Using three different concentration of guar gum (1%, 1.5%, 2%), glycerol (1%, 1.5%, 2%), and avocado oil (0.2%, 0.5%, 1%), the result shown that the best selected formulation was composed with guar gum 2% + glycerol 1% + avocado oil 1%, guar gum 2% + glycerol 2% + avocado oil 0.2 %, and guar gum 1% + glycerol 1.5% + avocado oil 1%. On the application of the edible coating towards strawberry, it is proven that edible coating helps to enhance the overall quality of strawberries such as, redder color, smaller weight loss percentage,

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