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The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on The Grapevine

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@article{IJASEIT8089,
   author = {Sri Budi Wahjuningsih and - Rohadi and Siti Susanti and Henricus Yayan Setyanto},
   title = {The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {2},
   year = {2019},
   pages = {405--410},
   keywords = {edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.},
   abstract = {Public awareness of food quality is an essential thing during the packaging application. Considering the environment issue, edible coating with starch-based has been applied as packaging with environment-friendly. The high quality of starch is also produced by jicama (Pachyrhizus erosus). However, the application of jicama as an edible coating for grapevine (Vitis vinira L) remains unknown. Therefore, this research aims to determine the influence of k-carrageenan addition with various concentration to the physical and chemical characteristics of Jicama (Pachyrhizus erosus) starch-based edible coating and its potential application on Grapevines (Vitis vinira L.). This research was using randomized design with one addition factor (k-carrageenan): A1 =k-carrageenan 0.5% (w/v); A2 =k-carrageenan 1% (w/v); A3 =k-carrageenan 1.5% (w/v); A4 =k-carrageenan 2% (w/v); A5 =k-carrageenan 2% w/v). All measurements are repeated three times. The collected data were analyzed by variance analysis (p<0.05) and Duncan’s differential analysis for further analysis. The result showed that k-carrageenan addition was significantly influenced the thickness, moisture content, tensile strength value, and WVTR value of the produced edible coating (p<0.05). Treatment A5 has produced films with the good physical characteristics consisting of moisture content at 22.76%, thickness at 1.01 mm, tensile strength at 7.42 kgf/cm2, and WVTR value at 6.748 g/m2 per hour. The edible coating applied on Grapevine with the dipping technique showed that k-carrageenan was significantly increasing the rate of vitamin C and reducing the weight up to day 9 of storage (p<0.05) as compared to control. Meanwhile, based on the sensory evaluation, k-carrageenan addition has insignificantly influenced the color and the texture preference (p > 0.05).   },
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8089},
   doi = {10.18517/ijaseit.9.2.8089}
}

EndNote

%A Wahjuningsih, Sri Budi
%A Rohadi, -
%A Susanti, Siti
%A Setyanto, Henricus Yayan
%D 2019
%T The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine
%B 2019
%9 edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.
%! The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine
%K edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.
%X Public awareness of food quality is an essential thing during the packaging application. Considering the environment issue, edible coating with starch-based has been applied as packaging with environment-friendly. The high quality of starch is also produced by jicama (Pachyrhizus erosus). However, the application of jicama as an edible coating for grapevine (Vitis vinira L) remains unknown. Therefore, this research aims to determine the influence of k-carrageenan addition with various concentration to the physical and chemical characteristics of Jicama (Pachyrhizus erosus) starch-based edible coating and its potential application on Grapevines (Vitis vinira L.). This research was using randomized design with one addition factor (k-carrageenan): A1 =k-carrageenan 0.5% (w/v); A2 =k-carrageenan 1% (w/v); A3 =k-carrageenan 1.5% (w/v); A4 =k-carrageenan 2% (w/v); A5 =k-carrageenan 2% w/v). All measurements are repeated three times. The collected data were analyzed by variance analysis (p<0.05) and Duncan’s differential analysis for further analysis. The result showed that k-carrageenan addition was significantly influenced the thickness, moisture content, tensile strength value, and WVTR value of the produced edible coating (p<0.05). Treatment A5 has produced films with the good physical characteristics consisting of moisture content at 22.76%, thickness at 1.01 mm, tensile strength at 7.42 kgf/cm2, and WVTR value at 6.748 g/m2 per hour. The edible coating applied on Grapevine with the dipping technique showed that k-carrageenan was significantly increasing the rate of vitamin C and reducing the weight up to day 9 of storage (p<0.05) as compared to control. Meanwhile, based on the sensory evaluation, k-carrageenan addition has insignificantly influenced the color and the texture preference (p > 0.05).   
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8089
%R doi:10.18517/ijaseit.9.2.8089
%J International Journal on Advanced Science, Engineering and Information Technology
%V 9
%N 2
%@ 2088-5334

IEEE

Sri Budi Wahjuningsih,- Rohadi,Siti Susanti and Henricus Yayan Setyanto,"The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 2, pp. 405-410, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.2.8089.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Wahjuningsih, Sri Budi
AU  - Rohadi, -
AU  - Susanti, Siti
AU  - Setyanto, Henricus Yayan
PY  - 2019
TI  - The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 2
Y2  - 2019
SP  - 405
EP  - 410
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.
N2  - Public awareness of food quality is an essential thing during the packaging application. Considering the environment issue, edible coating with starch-based has been applied as packaging with environment-friendly. The high quality of starch is also produced by jicama (Pachyrhizus erosus). However, the application of jicama as an edible coating for grapevine (Vitis vinira L) remains unknown. Therefore, this research aims to determine the influence of k-carrageenan addition with various concentration to the physical and chemical characteristics of Jicama (Pachyrhizus erosus) starch-based edible coating and its potential application on Grapevines (Vitis vinira L.). This research was using randomized design with one addition factor (k-carrageenan): A1 =k-carrageenan 0.5% (w/v); A2 =k-carrageenan 1% (w/v); A3 =k-carrageenan 1.5% (w/v); A4 =k-carrageenan 2% (w/v); A5 =k-carrageenan 2% w/v). All measurements are repeated three times. The collected data were analyzed by variance analysis (p<0.05) and Duncan’s differential analysis for further analysis. The result showed that k-carrageenan addition was significantly influenced the thickness, moisture content, tensile strength value, and WVTR value of the produced edible coating (p<0.05). Treatment A5 has produced films with the good physical characteristics consisting of moisture content at 22.76%, thickness at 1.01 mm, tensile strength at 7.42 kgf/cm2, and WVTR value at 6.748 g/m2 per hour. The edible coating applied on Grapevine with the dipping technique showed that k-carrageenan was significantly increasing the rate of vitamin C and reducing the weight up to day 9 of storage (p<0.05) as compared to control. Meanwhile, based on the sensory evaluation, k-carrageenan addition has insignificantly influenced the color and the texture preference (p > 0.05).   
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8089
DO  - 10.18517/ijaseit.9.2.8089

RefWorks

RT Journal Article
ID 8089
A1 Wahjuningsih, Sri Budi
A1 Rohadi, -
A1 Susanti, Siti
A1 Setyanto, Henricus Yayan
T1 The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on  The Grapevine
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 2
YR 2019
SP 405
OP 410
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.
AB Public awareness of food quality is an essential thing during the packaging application. Considering the environment issue, edible coating with starch-based has been applied as packaging with environment-friendly. The high quality of starch is also produced by jicama (Pachyrhizus erosus). However, the application of jicama as an edible coating for grapevine (Vitis vinira L) remains unknown. Therefore, this research aims to determine the influence of k-carrageenan addition with various concentration to the physical and chemical characteristics of Jicama (Pachyrhizus erosus) starch-based edible coating and its potential application on Grapevines (Vitis vinira L.). This research was using randomized design with one addition factor (k-carrageenan): A1 =k-carrageenan 0.5% (w/v); A2 =k-carrageenan 1% (w/v); A3 =k-carrageenan 1.5% (w/v); A4 =k-carrageenan 2% (w/v); A5 =k-carrageenan 2% w/v). All measurements are repeated three times. The collected data were analyzed by variance analysis (p<0.05) and Duncan’s differential analysis for further analysis. The result showed that k-carrageenan addition was significantly influenced the thickness, moisture content, tensile strength value, and WVTR value of the produced edible coating (p<0.05). Treatment A5 has produced films with the good physical characteristics consisting of moisture content at 22.76%, thickness at 1.01 mm, tensile strength at 7.42 kgf/cm2, and WVTR value at 6.748 g/m2 per hour. The edible coating applied on Grapevine with the dipping technique showed that k-carrageenan was significantly increasing the rate of vitamin C and reducing the weight up to day 9 of storage (p<0.05) as compared to control. Meanwhile, based on the sensory evaluation, k-carrageenan addition has insignificantly influenced the color and the texture preference (p > 0.05).   
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8089
DO  - 10.18517/ijaseit.9.2.8089