EFFECT OF THE COMBINATION OF EDIBLE COATING PROPOLIS AND CARRAGEENAN ON THE QUALITY OF STRAWBERRIES (FRAGARIA ANANASSA) DURING THE STORAGE PERIOD

• Main Author: Syarifah, Salsabila
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67717
• Institution: Institut Teknologi Bandung

Strawberry is a commodity that has a high economic value which is mostly produced in West Java. The demand for strawberries that continues to increase every year makes this strawberry production potential to continue to be developed. Strawberries are horticultural products that have perishable properties or are easily damaged due to high respiration and transpiration processes. One of the efforts to maintain the quality is by giving an edible coating layer on the outer surface of the strawberry. This study aims to determine the best treatment of combination concentration of propolis and carrageenan as an edible coating to maintain the quality of strawberries during a storage period of 10 days at room temperature. This study used a completely randomized design (CRD) with various combinations of propolis concentrations of 5% (p2), 10% (p3), and 15% (p4) and carrageenan (0.5%). The data obtained were then analyzed by ANOVA test and Tukey HSD further test with a significance level (?) 5%, and Friedman test. Strawberry quality was observed based on parameters of moisture content, weight loss, hardness, total dissolved solids, acidity, color change, bacterial content, and organoleptic. The provision of edible coating with a combination of propolis and carrageenan with a propolis concentration of 5% (p2) is the best concentration to maintain the quality of strawberries because it can maintain high water content, maintain hardness, and total dissolved solids.