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, - Rohadi, Siti Susanti, Henricus Yayan Setyanto


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).   


edible coating; grapevine (Vitis vinira L.); jicama (Pachyrhizus erosus); k-carrageenan.

Full Text:



C.Z Yang, S.I Yaniger, V.C. Jordan, D.J Klein, and G.D. Bittne, Most Plastic Products Release Estrogenic Chemicals: A Potential Health Problem That Can Be Solved. Environ Health Perspect. 119 (7): 989–996. 2011.

B.S. MuthuLi, Y, J.Y. Hu, and P.Y. MokAn Exploratory Comparative Study on Eco-Impact of Paper and Plastic Bags. Journal of Fiber Bioengineering and Informatics. 1 (4): 307–320. 2009.

JH. Han. Innovations in food packaging. Elsevier, Academic Press, USA. 2014

S. Galus and J. Kadzinska. Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology, 45(2): 273-283. 2015.

B. Hassan, SAS. Catha, AI. Hussain, K.M. Zia. N. Akhtar. Recent advances on polysaccharides, lipids and protein-based edible films and coatings: A review. International Journal of Biological Macromolecules 109:1095–1107. 2018

T. Bourtoom. Edible Film and Coatings; Characteristics and Properties, Int. Food Res. J. 15 (3), 1-12. 2008

L.B.G Lemus, GC, Dominguez, MPS Cruz, MD Ramirez, MR Miranda, JJC, Perez. Ultrasound-assisted extraction of starch from frozen jicama (P. erosus) roots: Effect on yield, structural characteristics and thermal properties. CyTA-Journal of Food 16 (1): 738−746. 2018.

D. Li, Y. Zhao, P. Han, C. Yang, X. Liang, L. Li and S. Cai. Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage. Food Science + Technology 53 (9): 2220−2228. 2018

J.C. Cheng and O.G. Jones Stabilizing zein nanoparticle dispersions with ι-carrageenan. Food Hydrocolloids 69: 28−35. 2017.

W.I. Bi, C. Pan, XY, Hao, ZH, MM., Cui Kher Markovic Z., Wang QC., Da Silva JAT. Cryopreservation of grapevine (Vitis spp.)—a review. In Vitro Cellular & Developmental Biology-Plant 53 (5): 449–460. 2017.

Hasbullah. Teknologi Tepat Guna dan Agroindustri Kecil Sumatera Barat. Sumatera Barat: Dewan Ilmu Pengetahuan, Teknologidan Industri. 2000.

AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC Inc., Washington. 1995.

Y.X. Xu, K.M. Kim, M.A. Hanna, and D. Nag. Chitosan-starch composite film: preparation and characterization. Industrial Crops and Products 21: 185- 192. 2005

Gardjito, Murdijati dan Agung Setya Wardana. Hortikultura, Teknik Analisis Pasca Panen. Transmedia Global Wacana. Yogyakarta. 2003.

R. Ariska, and Suyatno. Pengaruh Konsentrasi Karagenan Terhadap Sifat Fisik dan Mekanik Edible Film dari Pati Bonggol Pisang dan Karagenan dengan Plasticizer Gliserol. Universitas Negeri Surabaya. Surabaya. 2015.

R. Breemer, J. Polnaya, Febby., dan J. Pattipeilohy. sifat mekanik dan laju transmisi uap air edible film pati ubi jalar. Universitas Pattimura. Ambon. 2012.

Handito, D. 2011. Pengaruh Konsentrasi Karagenan Terhadap Sifat Fisik dan. Mekanik Edible Film. Jurnal Agroteksos 21 (2-3): 151-157

Dwiari, Sri R. Teknologi Hasil Pangan. Pusat Pembukuan, Departemen Pendidikan Nasional. Jakarta. 2008.

Huse, M. Anugerah., Wignyanto, dan I. A.Dewi. Aplikasi Edible Coating dari Karagenan dan Gliserol untuk Mengurangi Penurunan Kerusakan Apel Romebeauty. Universitas Brawijaya. Malang. 2014.

F. G. Winarno. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta. 1997.

B. B. Santoso and B. S. PurwokoFisiologi dan Teknologi Pasca Panen Tanaman Hortikultura. Indonesia Australia Eastern University Project. 1995.

B. Santoso, S. Daniel, dan P. Rindit. Kajian Teknologi Edible Coating Dari Pati dan Aplikasinya untuk Pengemasan Primer Lepok Durian. Jurnal teknologi dan Industri Pangan. Vol XV (3). 2004



  • There are currently no refbacks.

Published by INSIGHT - Indonesian Society for Knowledge and Human Development