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Fitri Khoerunnisa
Universitas Pendidikan Indonesia
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Cassava Peel Starch Edible Coating Enriched with Limonene EOs for Preservation of Grapes: A Sustainable Method Ashfiya, Putri Sayyida; Sholihin, Hayat; Kusrijadi, Ali; Khoerunnisa, Fitri
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.100319

Abstract

Grapes are perishable fruits susceptible to damage during transportation and storage post-harvesting, due to moisture loss, microbial contamination, oxidative damage, and physical degradation. These problems lead to weight loss, reduced shelf life, and deterioration of appearance, which can be overcome by using edible coating for preserving post-harvest fruits due to simplicity, non-toxicity, and cost-effectiveness. Starch is an excellent material for edible coating, with cassava peel serving as a suitable source because of good film-forming ability, biodegradability, and non-toxicity. Cassava peel starch also has the capacity to form a semi-permeable barrier that can reduce moisture and gas exchange for edible coating. However, starch is less resistant to pathogenic microbes, showing the need to incorporate limonene essential oil (EO) extracted from sweet orange peel with good antibacterial properties. Therefore, this study aimed to determine the most effective formulation of cassava peel starch and sweet orange EO in edible coating. Analysis was also carried out to evaluate the effect of coating on the quality of grapes based on weight loss, pH, antibacterial properties, and fruit organoleptic. The experiment was conducted by coating grapes using dip method and analyzed during 7 days of storage. Starch was successfully extracted from cassava peel with a facile method to obtain yield of 52.02%. The results showed that the most effective formulation of starch and EO in edible coating was 5% and 0.1%, respectively, indicating potential to significantly maintain the quality of grapes. The addition of orange peel-based EO also inhibited microbial growth during storage. At this formulation, grapes coated with EO-starch film showed an average weight loss of 5.94% and pH 4.21, with lower total microbes of 1.39x10 3 CFU/gram. This indicated that edible coating enriched limonene EO was effective in preserving grape quality and prolonging shelf life.
Co-Authors Ahmad Aminudin Ali Kusrijadi Anna Permanasari Annifah, Riri Uswatun Antonio, Alvito Arrozi , Ubed Sonai Fahruddin Asep Kadarohman Ashfiya, Putri Sayyida Astuti, Wijayanti Dwi Aziema, Nur Aziz, Hafiz Aji Boon Seng Ooi Budiman Anwar Da, Oh Wen Devi Pratiwi Sudrajat Devina, Oryza Aprilia Dwi, Sadina Sahitya Eka Tiara Nur Fitriana Eko Sri Kunarti Eli Hendrik Sanjaya Eneng Saidatus Syadiah Farhan Perdiansyah Fauziah, Naila Raima Fitriana, Eka Tiara Nur Florentina Maria Titin Supriyanti Galuh Yuliani Gebi Dwiyanti Girsang, Gabriela Chelvina Santiuly Gun Gun Gumilar Hasanah, Maulidah Hayat Sholihin Hendrawan Hendrawan Hendrawan Hendrawan HERNANI - Hokcu Suhanda Iasha, Yurin Karunia Apsha Albaina Iasya, Yurin Karunia Apsha Albaina Ida Hamidah Iis Rosliana Iqbal Musthapa Irnanda, Istifhamy Jayawarsa, A.A. Ketut Maharani, Brigitta Stacia Maharani, Permata Putri Mahmudah, Eneng Maoludin, Surya Alfin Muhamad Nurul Hana Murni Handayani Nahadi Nanang Winarno Novita Damayanti Nur Aziema Nuraini, Vidia Afina Nurhayati, Mita Perdiansyah, Farhan Permata Putri Maharani Purwanti purwanti Putri, Restiani Alia Ramadhan, Wildan Septi Ratnaningsih E. Sardjono Ratnaningsih Eko S. Rizke Pratiwi Ismania Puteri Rizki Deli Hasanah Rosi Oktiani Santy Shafira Setiawati Silvia Widiyanti Siti Aisyah Siti Supriyanti Soja Siti Fatimah Soja Siti Fatimah Sri Juari Santosa Sri Mulyani Sri Mulyani Sriyati , Siti Supriyanti, Siti Syifa Ayugea Salsabila Tika Eka Fitri Wafi, Wulanda Widiyanti, Silvia Widyaningsih, Mia Wiji Wiji Yaya Sonjaya Yessi Permana