Application of ganyong starch as edible coating for strawberry (fragaria ananasa) = aplikasi pati ganyong dan gliserol sebagai edible coating pada stroberi (fragaria ananasa)

Suryadi, Meliani Octavia (2011) Application of ganyong starch as edible coating for strawberry (fragaria ananasa) = aplikasi pati ganyong dan gliserol sebagai edible coating pada stroberi (fragaria ananasa). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Strawberry is one of non climacteric fruits which is easy to damage. In this research, ganyong starch and glycerol were utilized as main to make edible coating. The experiments aim to determine the best ratio of starch and glycerol that produce the best edible film. Glycerol is added into starch to improve the quality of edible film or edible coating from starch. Starch ganyong and glycerol are prepared at twelve different ratio (3:1, 3:2, 3:3, 5:1, 5:2, 5:3, 7:1, 7:2, 7:3, 9:1, 9:2, 9:3). Which then the best ratio of starch and glycerol would be used as the ratio for edible coating to strawberry. The results show that starch and glycerol ratio affected total sugar, total acid, pH, weight loss, color, texture, TPC (total plate count), and organoleptics (scoring and hedonic tests). In this research, based on organoleptic (scoring and hedonic tests), total sugar, total acid, pH, weight loss, color, texture, and TPC (total plate count) analyses, the best ratio for edible coating to strawberry is 9%:1% and the shelf life is 4 days when stored at room temperature and 9 days at cold temperature.

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