Abstract
<p><strong><em>Abstract: </em></strong><em>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 </em><em></em><em>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.</em></p><p><em> </em></p><p><strong><em>Keywords:</em></strong><em> coating, edible film, glucomannan, carrageenan</em></p>
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
