| dc.description.abstract | Cassava starch is an abundant natural biopolymer with great potential as a
base material for edible coatings due to its transparent appearance, odorless nature,
and film-forming ability. However, native cassava starch has limited applicability and
thus requires modification. This study aimed to evaluate the effectiveness of a modified
cassava starch-based edible coating enriched with chitosan and aloe vera in
preserving the quality of tomatoes during storage.The modified starch was obtained
through a 3-day fermentation process using tapai yeast, resulting in starch with a
moisture content of 10.16%, ash content of 0.56%, and protein content of 3.8%. The
edible coating was formulated using cassava starch concentrations of 3%, 4%, and
5%, combined with 2% chitosan and aloe vera (in a 1:2 ratio), and 2 mL of glycerol.
The coating solutions had a pH ranging from 4.80 to 5.47, viscosity between 2753–
3792 cP, and water vapor permeability ranging from 0.0663 to 0.0358 g/m²/hour. After
12 days of storage, tomatoes coated with the 5% starch formulation demonstrated the
best performance: the lowest weight loss (4.84%), the highest vitamin C content (16.72
mg/100g), titratable acidity (0.262 g/100g), total soluble solids (TSS) of 4 °Brix,
moisture content of 91.49%, and stable organoleptic scores (aroma: 3.3; color: 3.5;
texture: 3.4). These results indicate that the modified cassava starch-based edible
coating is effective in naturally extending shelf life and maintaining the quality of
tomatoes. | en_US |
