COATING STROBERI MENGGUNAKAN EDIBLE FILM DARI GLUKOMANAN UMBI ILES-ILES DIKOMBINASIKAN DENGAN K-KARAGENAN DARI EUCHEUMA COTTONI

Fadilah Fadilah, Fauziah Mita F, Fitria Ayuluthfi P

Abstract

Coating is one way  to overcome the problem of commodity fruits and horticultural products are easily damaged after storage in a certain period. While edible film is thin and continuous layer made of materials - materials that can be eaten, is formed lining the food components. The aim of this research was to find out the glucomannan concentration ( from iles – iles ) and carrageenan concentration (from Eucheuma cottonii) which produced the best characteristics of edible film to be used as stroberi cover. total concentration of edible film are used 1%; 1.3%; 1.5%; 1.8%;  2.5% dan 2.8%. Parameter analyzed were gel strength, weight loss, vitamin C content and total acid.The result showed that the glucomannan and carrageenan concentration had highly significant effect on all parameters. The best gel strength is about 2.8% of total edible film concentration.

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DOI: https://doi.org/10.20961/ekuilibrium.v11i1.49535

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