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Silvia, Deli
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Analysis of Edible coating Based on Corn Starch and Ginger Extract (Zingiber officinale) as Active Packaging on Cherry Tomatoes (Solanum lycopersicum var. cerasiforme) Silvia, Deli; Muryeti, Muryeti; Zahra, Meida Aminatu
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Silvia, D., Muryeti, M., & Zahra, M. A. (2024). Analysis of edible coating based on corn starch and ginger extract (Zingiber officinale) as active packaging on cherry tomatoes (Solanum Lycopersicum Var. Cerasiforme). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang 21 Oktober 2024. (pp. 389–397). Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Research has been conducted on the analysis of the application of active packaging in the form of edible coatings made from corn starch and ginger extract to extend the shelf life of cherry tomatoes. Cherry tomato fruit is part of horticultural commodities that are easily damaged after post-harvest. The level of horticultural products such as fruits is influenced by fruit gas activity (diffusion) through the surface of the fruit skin. This diffusion will be inhibited by the skin which is easily decomposed during the post-harvest process. One way to extend the shelf life is to coat the fruit skin with an edible coating. Edible coatings made from corn starch (3% and 6%), Ginger extract (3, 6 and 9%), 1% pectin and 1% glycerol were applied to cherry tomatoes at room temperature. This study aimed to analyze the effectiveness of corn starch and ginger extract as active packaging that can extend the shelf life of cherry tomatoes. Tests carried out in the form of total soluble solids, pH, Vitamin C content and Organoleptic with color, texture and aroma attributes. Data were analyzed using SPSS ANOVA two factorial DMRT (Duncan Multiple Range Test) as a follow-up test. The results obtained were processed by two-factorial ANOVA with. The results showed that 3% corn starch concentration had an effect on the weight loss test of tomato fruit and 6% ginger extract concentration had an effect on the acidity test of cherry tomato fruit The test results show that the application of edible coatings from corn starch and ginger extract has the potential to extend the shelf life of cherry tomatoes through changes in the pH value of the fruit.
Penggunaan Edible Coating dari Pektin dan Kitosan untuk Meningkatkan Kualitas Buah Pepaya (Carica Papaya L) Potong Muryeti, Muryeti; Azhari, Giattika; Tasyamara, Alsya; Ningtyas, Rina; Silvia, Deli
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Muryeti, M., Giattika, A., Alsya, T., Rina, N., & Deli, S. (2024). Use of edible coating from pectin and chitosan to improve the quality of fresh cut papaya (Carica Papaya L). In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang  21 Oktober 2024. (pp. 398–408).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Papaya (Carica papaya L ) is a type of climateric fruit that physical and chemical properties changes quickly and decreasing quality. Edible coating made from orange pectin and chitosan is expected to increase the shelf life of papaya. The aimed of this research was to determine the effect of pectin and chitosan in improving the quality of fresh cut papaya. The research stages was making and applying edible coating from various of chitosan (0.5%, 1,5% and 2%), and testing weight loss, acifity level (pH) and vitamin C content. Then the data obtained were analyzed using ANOVA and DMRT. Characteristic of papaya that has been applied with edible coating able to reduce weight loss, maintain the TDS value, vitamin C and increasing the shelf life. At cold temperature, chitosan concentration had a significant effect on weight loss percentage and pH, while pectin and chitosan concentration had a significant effect on TPT value. The edible coating could protect the quality of papaya during storage at cold temperature (100C) for 12 days. The weight loss percentage reached 14.95%, the pH was 3.5, TPT was 5.2 °Brix , vitamin C level was 24,75 mg/100g. Edible coating with the concentration of chitosan of 2% can maintain the quality and shelf life of fresh cut papaya during storage.
Co-Authors -, Muryeti Adinda Aulia Annisa, Siti Nur Azhari, Giattika Dewi, Adinda Prila Kesuma, Aditya Arival Muhammad, Shalahuddin Muryeti Muryeti Muryeti, Muryeti nain, zulkar Novi Purnama Sari Novi Purnama Sari Nur, Yasmin Lutfiah Nuryadin, Raissa Nuraini PNJ, Zulkarnain Purnama Sari, Novi Purnamasari, Novi Putri, Kintan Amelia Asmoro Rina Ningtyas, Rina RR. Ella Evrita Hestiandari Saeful Imam, Saeful Saputra, Rio Dimas Segita, Nur Elisa Sinur, Valeri Vela Syawalia, Najuari Tasyamara, Alsya Wiwi Prastiwinarti Yamin, Iqbal yeti, Muryeti Zahra, Meida Aminatu Zulkarnain Zulkarnain Zulkarnain