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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Rengganis Jurnal Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Berita Kedokteran Masyarakat Jurnal Riset Rumpun Ilmu Tanaman Journal of Food and Agricultural Product
Elya Antariksana Bachmida
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Edible Coating untuk Memperpanjang Umur Simpan Stroberi: Tinjauan Sistematis Nur Afni; Elya Antariksana Bachmida
Jurnal Riset Rumpun Ilmu Tanaman Vol. 5 No. 1 (2026): April: JURRIT: Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v5i1.9133

Abstract

Strawberries are horticultural commodities that are highly susceptible to postharvest deterioration due to their high respiration rate, microbial activity, and oxidative degradation, resulting in a relatively short shelf life. This study aimed to evaluate the effectiveness of edible coatings in extending strawberry shelf life through a systematic literature review (SLR) approach. Literature was collected from several scientific databases using keywords related to edible coating, shelf life, and strawberry, covering publications from 2019–2026. From an initial 109 articles, a selection process based on inclusion and exclusion criteria resulted in 35 articles specifically discussing the application of edible coatings on strawberries. The synthesis results showed that all studies reported an extension of shelf life after edible coating application, although the effectiveness was influenced by the type of material, formulation, and storage conditions. Chitosan was the most widely used coating material due to its natural antimicrobial activity and excellent film-forming ability. The incorporation of bioactive compounds such as essential oils, plant extracts, and phenolic compounds was proven to enhance antifungal and antioxidant activities. In addition, nanotechnology-based systems demonstrated better preservation performance compared to conventional systems. However, methodological standardization and industrial-scale validation are still required to support commercial implementation.
Co-Authors Afni, Nur' Ahmad Alamsyah Amaro, Moegiratul Amuddin Amuddin Amuddin Baiq Rien Handayani, Baiq Rien Cicilia, Siska Diah Ajeng Setiawati Dody Handito, Dody Dona Ulpa Fakhrul Irfan Khalil Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hanifah Ayu Hary Kurniawan Hidayat, Agriananta Fahmi Ince Siti Wardatullatifah S Isnaini Puspitasari Joko Sumarsono Kencanadewi, Baiq Citra M. Azhar Mustafid M.Azhar Mustafid Mi’raj Fuadi Mi’raj Fuadi Moegiratul Amaro Murad, Murad Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Neyla Vista Maramy Rahmat Sabani Reza Kusuma Nurrohman Rossy Fortuna Saparudin Saparudin Satrijo Saloko Setyaning Pawestri Sri Widyastuti Sukmawaty Sukmawaty Surya Abdul Muttalib Titik Nuryastuti Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wahyudi Zulfikar Wayan Sweca Yasa Wiharyani Werdiningsih Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yuhendra AP Yusrizal Djam’an Saleh Zulfiana Jayanti