Edible Coating from Cassava Peel Starch and Elephantopus scaber Leaf Extract on Cavendish Banana Preservation

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Published Aug 18, 2026
https://doi.org/10.55043/jaast.v10i3.531
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Vol. 10 No. 3 (2026): Articles in Press

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Desi Rejeki
Sekolah Tinggi Ilmu Pertanian
Luqi Khoiriyah Latif
Sekolah Tinggi Ilmu Pertanian
Anjakasi Mar’atul Ula
Sekolah Tinggi Ilmu Pertanian
Robby Akroman
Sekolah Tinggi Ilmu Pertanian

Abstract

Bananas (Musa spp.) are highly nutritious tropical fruits with significant commercial value, but their short shelf life poses a major challenge due to rapid climacteric ripening, increased respiration, ethylene production, and susceptibility to microbial spoilage. However, many synthetic coatings currently used to extend fruit shelf life raise health and environmental concerns, creating an urgent need for safe, biodegradable, and effective edible coating alternatives. This study evaluated the efficacy of an edible coating based on cassava peel starch extract enriched with Elephantopus scaber extract in preserving the quality of Cavendish bananas over 15 days of storage. The experiment included four treatments: a negative control (uncoated), a positive control (coated with cassava peel starch only), and two concentrations of Elephantopus scaber extract—5 mg/mL (Es 5) and 10 mg/mL (Es 10)—added to the cassava starch coating. Parameters assessed included weight loss, moisture content (peel and pulp), fruit firmness, and functional group characterization using FTIR spectroscopy. The results showed that the Es 10 treatment was most effective, reducing weight loss to just 29.66% by day 15, markedly lower than the negative control (47.33%) and positive control (33.01%). Moisture retention was also superior in Es 10-treated bananas, with pulp moisture remaining at 86.00% on day 15, indicating the coating's role as an effective barrier against water loss. Firmness measurements revealed a controlled increase in Es 10 samples, reaching 31.2 kPa/cm² by the end of storage, suggesting delayed senescence. FTIR analysis confirmed the successful incorporation of the extract into the starch matrix, highlighting bioactive compound signatures that suggest the presence of flavonoids and phenolic compounds, which may confer antioxidant and antimicrobial properties. Nevertheless, the food safety and regulatory status of Elephantopus scaber extract for direct food contact applications has not yet been established, which represents a key limitation for practical adoption and requires future toxicological evaluation. The combination of cassava peel starch and 10 mg/mL Elephantopus scaber extract offers a promising natural coating to extend the shelf life of Cavendish bananas by synergistically limiting transpiration and modulating ripening processes.

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Author Biographies

Desi Rejeki, Sekolah Tinggi Ilmu Pertanian

Department of Agrotechnology, Sekolah Tinggi Ilmu Pertanian, Jember, Indonesia

Luqi Khoiriyah Latif, Sekolah Tinggi Ilmu Pertanian

Department of Agrotechnology, Sekolah Tinggi Ilmu Pertanian, Jember, Indonesia

Anjakasi Mar’atul Ula, Sekolah Tinggi Ilmu Pertanian

Department of Agrotechnology, Sekolah Tinggi Ilmu Pertanian, Jember, Indonesia

Robby Akroman, Sekolah Tinggi Ilmu Pertanian

Department of Agrotechnology, Sekolah Tinggi Ilmu Pertanian, Jember, Indonesia

How to Cite
1.
Rejeki D, Latif LK, Ula AM, Akroman R. Edible Coating from Cassava Peel Starch and Elephantopus scaber Leaf Extract on Cavendish Banana Preservation. J. appl. agricultural sci. technol. [Internet]. 2026Aug.18 [cited 2026Aug.20];10(3):464-80. Available from: https://www.jaast.org/index.php/jaast/article/view/531

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