APPLICATION OF EDIBLE COATING FROM CASSAVA SKIN STARCH AND SORBITOL AS PLASTICIZER TO MAINTAIN STRAWBERRY QUALITY Panji Deoranto*, Rafly Ramadhani, Ika Atsari Dewi, Beauty Suestining Diyah Dewanti
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang,
Indonesia
*email of corresponding author
*Email: deoranto[at]ub.ac.id
Abstract
Based on data from the Central Statistics Agency, strawberry production in Indonesia in 2022 will reach 28,895 tons, up from 9,860 tons in 2021. This increase shows increasingly high strawberry consumption. However, strawberries quickly decline in quality after harvest due to their high water content, so edible coating made from cassava peel starch is considered a solution to extend shelf life and maintain quality. This study used a Randomized Block Design (RBD) to analyze the effect of varying concentrations of cassava peel starch (3%, 3.5%, 4% w/v) and sorbitol (1.5%, 1.75%, 2% v/v) on strawberry quality, with observations every 5 days during 15 days of storage. The research results showed that edible coating was effective in maintaining color (L*, a*, b*), reducing weight loss, and maintaining water content and sugar content. The best combination was found in an edible coating with 4% cassava peel starch and 1.75% sorbitol (P3S2), which provided optimal results in maintaining strawberry quality.
