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All Journal Indonesian Journal of Chemistry AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Inovasi Pangan dan Gizi
Ardiani, Ajeng Putri
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Environmental Science

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Physicochemical Analysis of Strawberries Coated with Potato Peel Starch Edible Coating with Sungkai Extract Ardiani, Ajeng Putri; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.635

Abstract

Strawberries are a fruit widely consumed globally, but they have a short shelf life. Consequently, maintaining and storing strawberries is quite challenging. Fruit preservation using edible coatings has gained significant attention due to their cost-effectiveness and ease of preparation. In this study, we compared an edible coating made from potato peel starch to pure starch (Merck), using a mix that included 4% starch, 50% extract from sungkai leaves, and 34% glycerol based on the total starch. An edible coating formulation was applied to strawberries, and physicochemical analysis was carried out on days 0, 2, 4, and 6. The results showed that strawberries coated with edible coating showed more optimal results than strawberries without edible coating on day 4. Strawberries with an edible coating of potato peel starch with the addition of extract from sungkai leaves had the best results: a weight loss of 82.15%, total soluble solids of 9.67 brix, total titratable acid of 1.18%, total antioxidants of 149.3 mg AAE/gFW, and total phenolics of 206,56 mg AAE/Gfw. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Development and Characterization of Edible Coating Potato Peel Starch (Solanum tuberosum L.) and Sungkai Leaves Extract to Prolong the Shelf Life of Strawberries (Fragaria sp.) Ardiani, Ajeng Putri; Yefrida, Yefrida; Refilda, Refilda
Indonesian Journal of Chemistry Vol 25, No 5 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.105258

Abstract

This study developed and characterized edible coatings from potato peel starch (Solanum tuberosum L.) to prolong the shelf life of strawberries (Fragaria sp.). Due to its high starch content, the edible coating was formulated using potato peel starch as the base material, and Sungkai leaf extract was added to enhance its antioxidant properties. The coating was characterized by viscosity, pH, color, antioxidant content, and thickness; and analyzed using FTIR, XRD, and SEM. The coating was applied to strawberries, and its effectiveness was evaluated based on weight loss and decay rate during storage. The edible coating was characterized by lower viscosity (10 cP), lower pH (6.83), darker color indicating bioactive compounds, and higher antioxidant content (5.72 mg AAE/g). FTIR data confirmed physical interactions among components; XRD revealed a semi-crystalline structure; and SEM showed a porous surface with visible cracks. Application of strawberries reduced weight loss and decay by 22.88 and 1.33% (day 4 at 3–5 °C) and 46.1 and 2.67% (day 12 at 28–31 °C). These results demonstrate the potential of potato peel starch and Sungkai leaf extract as an eco-friendly preservation solution.
Natural-based food packaging from banana leaves: Innovation toward sustainable and circular food systems Ardiani, Ajeng Putri
Jurnal Inovasi Pangan dan Gizi Vol. 3 No. 1: (February) 2026
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v3i1.2750

Abstract

Background: Global food waste and the extensive use of non-biodegradable plastics in food packaging remain among the most pressing environmental challenges, contributing to greenhouse gas emissions, resource depletion, and economic losses. In response, bio-based and biodegradable materials derived from agricultural residues have gained attention as sustainable alternatives. Among these, banana leaves offer great potential due to their abundance, biodegradability, and mechanical strength. This study was conducted to synthesize current advancements, challenges, and future directions in the development of banana-leaf-based materials for sustainable food packaging applications. Methods: This study employs a systematic literature review that integrates material, environmental, and policy perspectives to evaluate the feasibility, performance, and sustainability of banana-leaf-based food packaging. Findings: Technological advancements such as enzymatic pulping, nanocellulose extraction, and hybrid biopolymer formation have enhanced the mechanical, thermal, and biodegradation properties of banana-leaf composites. Life cycle assessments show reduced energy use and emissions compared to plastic packaging, while socioeconomic analyses highlight benefits for rural livelihoods. Policy reviews emphasize the need for regulatory harmonization to accelerate industrial adoption. Conclusion: Banana-leaf-based materials demonstrate strong potential as eco-friendly food packaging, aligning environmental, social, and economic sustainability when supported by technological innovation and coherent policy frameworks. Novelty/Originality of this article: This study presents an integrated synthesis of material performance, environmental assessment, and policy implications, positioning banana-leaf packaging as a viable and scalable approach toward sustainable food systems and circular economy transitions.
Co-Authors Refilda Refilda Refilda Yefrida Yefrida -