Effect of cassava starch-based edible coating incorporated with lemongrass essential oil on the quality of papaya MJ9

Praseptiangga, Danar; Utami, Rohula; Khasanah, Lia Umi; Evirananda, I P; Kawiji,

doi:10.1088/1757-899x/176/1/012054

Cited by 14 publications

(13 citation statements)

References 12 publications

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“…Pengaplikasian metode spraying lebih efektif diterapkan pada buah yang memiliki permukaan yang rata seperti pada buah strawberry, apel, mangga dan tomat. Sedangkan pengaplikasian dengan metode dipping lebih efektif diterapkan pada buah yang memiliki permukaan tidak rata seperti buah papaya (Praseptiangga et al, 2016). Menurut Guarav & Neha (2018), melaporkan pengaplikasian dengan metode dipping dan spraying merupakan dua metode yang umum diaplikasikan pada buah.…”

Section: Susut Bobotunclassified

“…Pengaplikasian dengan metode dipping dan spraying merupakan dua metode yang umum diaplikasikan pada buah (Prasad et al, 2018). Hasil penelitian ini hampir sama dengan penelitian Praseptiangga et al (2016), melaporkan bahwa nilai firmness buah papaya MJ9 coating dengan metode pengaplikasian dipping dan spraying tidak menunjukkan perbedaan yang signifikan. Buah papaya MJ9 yang diberi pelapis berbahan dasar pati singkong dengan kombinasi minyak atsiri serei 1% dengan teknik dipping dan spray memberikan hasil berturut-turut 25,52 N dan 25,02 N. Semua sempel mengalami penurunan kadar air selama penyimpanan 12 hari.…”

Section: Warnaunclassified

“…Sedangkan pengaplikasian dengan metode dipping lebih efektif diterapkan pada buah yang memiliki permukaan tidak rata seperti buah papaya. Hasil penelitian ini sama dengan penelitian Praseptiangga (2016) dan Husnawati (2016), melaporkan bahwa nilai TPT buah papaya MJ9 coating dengan metode pengaplikasian dipping dan spraying tidak menunjukkan perbedaan yang signifikan. Buah papaya MJ9 yang diberi pelapis berbahan dasar pati singkong dengan kombinasi minyak atsiri serei 1% dengan teknik dipping dan spraying pada hari ke 12 memberikan hasil berturut-turut 10,45 o Brix dan 10,55 o Brix, sedangkan coating berbahan dasar pektin dengan kombinasi minyak atsiri serei 1% dengan teknik dipping dan spraying pada hari ke 12 memberikan hasil berturut-turut 9,375 o Brix dan 10,375 o Brix.…”

Section: Total Padatan Terlarut (Tpt)unclassified

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Pengaruh Virgin Coconut Oil (VCO) terhadap Karakteistik Fisik, Kimia dan Mikrobiologi Strawberry (Fragaria x ananassa) Selama Penyimpanan

Nugraheni¹,

Utami²,

Siswanti³

2020

Teknotan

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Strawberry merupakan salah satu buah hortikulura yang mudah rusak (perisable), sehingga memiliki umur simpan yang pendek. Kerusakan strawberry disebabkan karena pembusukan akibat pengaruh mekanis maupun mikrobioogi. Penurunan kualitas buah dapat ditandai dengan penurunan susut bobot, kelayuan, penurunan firmness, dan penurunan nilai gizi. Pengawetan strawberry segar sangat diperlukan untuk mempertahankan karakteristik pada strawberry. Salah satu cara mengurangi kerusakan dengan metode pelapisan (coating). Pada penelitian ini dilakukan usaha untuk memperpanjang umur simpan strawberry dengan menggunakan VCO. Penelitian ini dilakukan untuk mengetahui karakteristik fisik, kimia, mikrobiologi dan metode pengaplikasian VCO yang efektif untuk memperpanjang umur simpan strawberry. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu metode pengaplikasian VCO (kontrol, dipping, dan spraying). Data karakteristik dianalisis secara statistik menggunakan one way ANOVA. Jika data menunjukkan hasl beda nyata antar perlakuan maka dilanjutkan uji DMRT pada α = 0,05. Hasil penelitian menunjukan bahwa VCO dapat mempertahankan susut bobot, warna, firmness, kadar air, TPT, Vitamin C, pH, TAT dan menurunkan total mikroba strawberry selama penyimpanan. Metode pengaplikasian Virgin Coconut Oil (VCO) dipping dan spraying efektif dalam menghambat pertumbuhan mikroba pada strawberry selama 12 hari penyimpanan.

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Section: Susut Bobotunclassified

Section: Warnaunclassified

Section: Total Padatan Terlarut (Tpt)unclassified

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Pengaruh Virgin Coconut Oil (VCO) terhadap Karakteistik Fisik, Kimia dan Mikrobiologi Strawberry (Fragaria x ananassa) Selama Penyimpanan

Nugraheni¹,

Utami²,

Siswanti³

2020

Teknotan

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“…Praseptiangga et al [48] in their studies, cassava starchbased have elaborated an edible coating incorporated with lemongrass essential oil (1%) and applied by spraying and dipping methods to preserve papaya MJ9 during storage at room temperature. The addition of lemongrass essential oil (1%) significantly inhibited the microbial growth on papaya MJ9 by reducing the account of total yeast and mold, when comparing to the control.…”

Section: Starch Edible Films As Carriers Of Ingredientsmentioning

confidence: 99%

Native and Modified Starches as Matrix for Edible Films and Covers

S¹

2017

NFSIJ

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Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop satisfactorily the properties to produce an adequate film. Native starches have several drawbacks associated to their hydrophilic properties that limit its function as barrier. The plasticizers, improves the characteristics and properties of the films, in addition it has been used native starch reinforced with non-starchy components, as palliative. However, a best solution could be the use of modified starch, which help them to reach those barrier properties that making them applicable to the function desired. Films from cross linked starch tend to be permeable to water vapor and have higher hydrophilic properties, which increased its thickness, permeability, solubility, and stability in acidic and alkaline medium. Acetylated starch-based films shown stability to the decomposition by temperature, but are sensible to degradation. Starch dual modified have produced films with strong tensile strength, elongation at break and solubility, while the transparency value decrease. The sequence in the procedure of the modification duality has impact on the structure of the films. The chapter complicate and discusses the aspect regards to the use of modified starch as matrix for to produce films and coating.

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“…Research on biopolymer-based coatings such as polysaccharides, proteins and lipids has increased due to their ability to extend the shelf life of food (Rodrigues et al 2019). In addition, coatings can act as agents in the transportation of active substances such as antimicrobials to the food surface (Ribeiro et al 2007, Soares et al 2011.…”

Section: Introductionmentioning

confidence: 99%

Effect of biodegradable coatings on the shelf life of Hancornia speciosa

Felicio

Ferreira

Oliveira

et al. 2021

Pesqui. Agropecu. Trop.

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The production of Hancornia speciosa Gomes, in Brazil, has increased significantly in recent years, with a concomitant increase in post-harvest losses, making it important to find out new techniques that contribute to extend the shelf life of this fruit without altering its physical, sensory and nutritional characteristics. The present study aimed to apply biodegradable coatings made from chitosan, whey protein, lactic acid and cassava starch to H. speciosa, as well as to assess their efficiency on the shelf life of the fruits. For that, physico-chemical analyses were performed to determine the pH, acidity, ºBrix, phenolic compounds, vitamin C and moisture content. The coatings with 1 % of chitosan, 4 % of whey protein, 3 % of cassava starch and 1.5 % of lactic acid presented satisfactory results at ambient temperature (25 ºC), delaying the ripening process, when compared to the controls.

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Effect of cassava starch-based edible coating incorporated with lemongrass essential oil on the quality of papaya MJ9

Cited by 14 publications

References 12 publications

Pengaruh Virgin Coconut Oil (VCO) terhadap Karakteistik Fisik, Kimia dan Mikrobiologi Strawberry (Fragaria x ananassa) Selama Penyimpanan

Pengaruh Virgin Coconut Oil (VCO) terhadap Karakteistik Fisik, Kimia dan Mikrobiologi Strawberry (Fragaria x ananassa) Selama Penyimpanan

Native and Modified Starches as Matrix for Edible Films and Covers

Effect of biodegradable coatings on the shelf life of Hancornia speciosa

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