Aplikasi Edible Coating dari Pati Kulit Singkong terhadap Mutu Buah Stroberi (Fragraria ananassa L.)

Tasya Meiliany Andina, Noor Khamidah, Rila Rahma Apriani

Abstract


Strawberry is one type of fruit that has perishable properties. This is because strawberries are fruits that have a high water content. Edible coating technology is a technology that is considered as an approach or solution on how to increase the shelf life and microbiological safety of fresh products. The most commonly used type is hydrocolloid. The purpose of this study was to determine the effect of the application of edible coating from cassava peel starch on the quality of strawberry fruit and to determine the best formulation for the application of edible coating from cassava peel starch to the quality of strawberry fruit. from March to April 2021. This study was conducted using a single factor completely randomized design (CRD) using 4 treatments. Each treatment consisted of 5 replications so that the total number was 40 experimental units. From the results of this study, it is known that the application of edible coating of cassava peel starch on the quality of strawberry fruit (Fragraria ananassa L.) has no significant effect and the best formulation on the application of edible coating of cassava peel starch on the quality of strawberry fruit is with 3% cassava peel starch treatment.


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DOI: https://doi.org/10.20527/agtview.v7i3.5841

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