PENGARUH PENGGUNAAN EDIBLE COATING KOMBINASI PATI BIJI NANGKA DAN KARBOKSIMETILSELULOSA YANG DIPERKAYA MINYAK ESENSIAL LENGKUAS TERHADAP UMUR SIMPAN DAN KUALITAS BUAH STROBERI (Fragaria X anannassa)

ABSTRAK Edible coating merupakan lapisin tipis pelindung tambahan pada permukaan buah yang telah terbukti dapat meningkatkan kualitas dan memperpanjang umur simpan berbagai buah. Penelitian ini bertujuan untuk mengetahui kandungan dan komposisi pati yang diperoleh dari biji nangka sebagai bahan utama pembentuk edible coating, serta mengetahui kondisi optimum dan pengaruh penggunaan edible coating dari kombinasi pati biji nangka dan karboksimetilselulosa (CMC) yang diperkaya minyak esensial lengkuas dalam proses pengawetan buah stroberi berdasarkan parameter susut bobot, perubahan fisik, total mikroba, dan nilai pH. Metode penelitian meliputi ekstraksi pati dari biji nangka dan analisis kadar pati, amilosa, dan amilopektin dalam pati. Optimasi konsentrasi digunakan variasi konsentrasi pati biji nangka (1,5; 2,5; 3,5; 4,5% b/v), CMC (0,2; 0,3; 0,4% b/v), gliserol (2; 3; 4% v/v), dan minyak esensial lengkuas (0,5; 1; 1,5% v/b) lalu dianalisis persentase susut bobot dan perubahan fisik buah stroberi selama 7 hari penyimpanan di suhu ruang (25-27oC). Hasil analisis menyatakan kadar pati dalam pati biji nangka sebanyak 83,97% dengan kadar amilosa 21,82% dan kadar amilopektin 62,15%. Sedangkan hasil optimasi menunjukkan bahwa edible coating kombinasi pati biji nangka konsentrasi 2,5%, CMC 0,3%, gliserol 3%, dan minyak esensial lengkuas 1% yang diaplikasikan pada buah stroberi mampu menunda pembusukan buah dan memperpanjang umur simpannya dengan mempertahankan kualitas buah berdasarkan persentase susut bobot dan perubahan fisik terbaik. Berdasarkan total mikroba pada buah stroberi menunjukkan hasil yang efektif dengan jumlah mikroba sebanyak 2,09 x 103 CFU/gram dan pH 4,10 yang menunjukkan buah stroberi lebih segar dibandingkan buah stroberi kontrol dan buah stroberi yang diberi edible coating tanpa penambahan minyak esensial lengkuas. Kata kunci: buah stroberi, edible coating, CMC, minyak esensial lengkuas, pati biji nangka ABSTRACT This study aims to determined content and composition of the starch derived from jackfruit seeds as a main ingredient forming the edible coating, as well as determined the optimum conditions and the effect of edible coating from combination of jackfruit seed starch and carboxymethylcellulose (CMC) enriched galangal essential oil in the process of preserving strawberries based on parameters of weight loss, physical changes, total microbes, and pH values. Research methods include extraction of starch from jackfruit seeds and analysis of starch, amylose and amylopectin content in starch. The concentration optimization used variations in jackfruit seed starch concentration (1.5; 2.5; 3.5; 4.5% w/v), CMC (0.2; 0.3; 0.4% w/v), glycerol (2; 3; 4% v/v), and galangal essential oils (0.5; 1; 1.5% v/w) and then analyzed the percentage of loss weight and physical changes of strawberries for 7 days of storage at room temperature (25-27oC). The results of the analysis stated that the starch content of jackfruit seed starch was 83.97% with amylose content of 20.56% and amylopectin content of 63.41%. While the optimization results showed that optimum concentration of edible coating combination of jackfruit starch concentrations was 2.5%, CMC 0.3%, glycerol 3%, and 1% galangal essential oil applied to strawberries were able to delay fruit decay and extend shelf-life by maintaining fruit quality based on the best percentage weights loss and physical changes. Based on total microbes in strawberries, the results were effective with the number of bacteria as much as 2.09 x 103 CFU / gram and pH value 4.10 which showed strawberries were fresher than control strawberry and strawberry fruit given of edible coating without the addition of galangal essential oil. Keywords: edible coating, CMC, galangal essential oil, jackfruit seed starch, strawberr