第２２回農学部賞 受賞者
・Yang Yiqi
国際コース

合成生物学研究室

第２２回生物資源環境科学府賞受賞者
・LARAS PUTRI WIGATI （博士後期課程）
環境農学専攻農産食料流通工学分野「Development of starch based edible coating enriched with essential oil for
fresh strawberry preservation（生鮮イチゴ貯蔵のための精油添加デン」
プンベース可食コーティング剤の開発）

Name：Laras Putri Wigati

Title：Development of starch-based edible coating enriched with essential oil for
fresh strawberry preservation（生鮮イチゴ貯蔵のための精油添加デンプンベース可食コーティング剤の開発）

Category：Kou

Thesis Summary
Films and coatings for edible packaging have been implemented to extend theshelf life of fresh fruit products. The characteristics of the materials and the intended
purpose of the application determine how edible packaging is developed. Theobjectives of this study were to (1) develop edible coating formulated from jicama corn
starch, Indonesia-origin agarwood bouya essential oil, and calcium propionate. (2)characterize the functional properties of the coating film. (3) apply the edible coating on
fresh fruit and characterize the effects. The finding expected that it may facilitate thedevelopment of food-grade coating for agriculture products.
In the first work, the film was prepared by adding agarwood aetoxylon bouya
essential oil and calcium propionate to investigate its properties as an edible coating
for fruit or vegetables. The microstructure of the edible film was observed using
scanning electron microscopy. The three main materials mostly had significanteffects (P < 0.05) on the properties of the sample films, and starch film incorporating
essential oil-calcium propionate showed optimum properties as an edible coating
material because it had the highest elongation of 10.81%, the lowest stiffness with aYoung’s modulus of about 2.53 MPa, the lowest of water vapor transmission rate andpermeability of 0.117 g h -1 m -2 and 3.092 g mm h -1 m -2 KPa -1, respectively, and thelowest weight loss of 75.30%. It was also found that the microstructure of
starch-essential oil-calcium propionate film had a homogeneous surface, and thepresence of essential oil droplets was not visible.
Further work, the effect of edible coatings made from yam bean starch (ST),agarwood bouya essential oil (ES), and calcium propionate (CP) on strawberry fruit incold storage for 16 days was investigated. Strawberries coated with four different
coating formulations and uncoated fruits were packed in sealed containers and stored
at 4°C with 85% of humidity. Antifungal evaluation was conducted on the co ating
solution (membrane permeability and germination of Botrytis cinerea) and edible film
(microstructure analyzed using atomic force microscopy), as well as testing at 4-day
intervals on fresh fruit (weight loss, surface color, firmness, microstructure u singscanning electron microscopy, and antifungal activity) and physicoche mical analysis ofstrawberry juice (total soluble solid, citric acid, ascorbic acid, pH, and titratable acidity).
Each result was then tested using TOPSIS-Shannon entropy analysis. From these tests,

the edible coating treatment with ST-ES was the best treatment in this study (has Ci
0.839 as the highest of all untreated and treated sample) and better than fruit without
coating, demonstrating that the coating was able to maintain the quality of strawberries
during storage. At the final day of storage ST-ES samples has L* 30.9, a* 26.65, b*
16.36, total soluble solid 3.98 Brix/%.
Lastly, strawberry may lose their physical properties during storage, also undergochanges in color and biochemical properties, e.g., anthocyanins, flavonoids, phenols,and antioxidants. These natural substances in strawberry are important for humanconsumption to achieve nutritional needs and prevent diseases. This study investigatedthe effect of edible coating treatment on changes in the biochemical content ofstrawberry. The edible coating used in this study has three main components, namely acombination of jicama starch (ST), agarwood bouya essential oil (ES), calcium
propionate (CP). The results were analyzed using the TOPSIS Shannon Entropy
method to find the best treatment. With a ranking of 0.717, the ST-ES edible coating
had the best color stability and performance in preventing the loss of biochemical
contents in strawberry during storage, especially the average of change of color density(10.26 %), polymer color (9.27 %), percent of polymer color (23.51 %), total flavonoid
content (16.18 %), and antioxidant content (3.57 %).