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All Journal Advance Sustainable Science, Engineering and Technology (ASSET)
Dyah Ayu Ashari
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Chemistry Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Industrial & Manufacturing Engineering

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Pectin-based Edible Coatings with Lemongrass Essential Oils for Shelf-life Extension of Papaya Danar Praseptiangga; Husnawati Fatihah Habibie; Dyah Ayu Ashari; Dea Widyaastuti; Rohula Utami; Lia Umi Khasanah
Advance Sustainable Science Engineering and Technology Vol. 8 No. 1 (2026): November - January
Publisher : Science and Technology Research Centre Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v8i1.2043

Abstract

The urgency of biodegradable packaging as an alternative for plastic-based packaging has been demanding. Accordingly, in this study, the development of pectin-based edible coating incorporated with lemongrass essential oils (LEO) has been done to sustain the physicochemical quality of papaya. The edible coating was prepared by using a simple solution method, while LEO was produced by using the water vapor distillation method. Basically, there are five applied treatments, which are uncoating (control), dip-coating (DC), spray-coating (SC), dip-coating with LEO introduction (DC/LEO1%), and spray-coating LEO incorporation (SC/LEO1%). The physicochemical characteristics of papaya were examined over 12 days of storage. Compared to the control, the application of edible coating was significantly (p < 0.05) enhanced weight loss, pH, ascorbic acid, and yeast and mold counts. Therefore, by mixing pectin-based coating solution with LEO can preserve the quality of papaya for almost more than 12 days at room temperature.
Co-Authors Danar Praseptiangga Dea Widyaastuti Husnawati Fatihah Habibie Rohula Utami