DOI : https://doi.org/10.18517/ijaseit.9.2.8089

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

Sri Budi Wahjuningsih (1), Rohadi (2), Siti Susanti (3), Henricus Yayan Setyanto (4)
(1) Department of Agricultural Product Processing, Faculty of Agricultural Technology, Semarang University, Semarang, Indonesia
(2) Department of Agricultural Product Processing, Faculty of Agricultural Technology, Semarang University, Semarang, Indonesia
(3) Food Technology Division, Department of Animal Science and Agriculture, Diponegoro University, Semarang, Indonesia
(4) Small Business Actor of Contento Snack, Semarang, Indonesia
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How to cite (IJASEIT) :
Wahjuningsih, Sri Budi, et al. “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, Mar. 2019, pp. 405-10, doi:10.18517/ijaseit.9.2.8089.
Citation Format :
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).   

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