The Student Organization (ORMAWA) of the Science and Environmental Student Association at the Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Semarang (UNNES), conducted an innovative research project in 2026 focusing on the development of a natural edible coating made from grass jelly leaves combined with red ginger extract.
The research, carried out within the UNNES environment, received funding support from the Institute for Research and Community Service (LPPM) UNNES and was supervised by Amnan Haris, S.Si., M.Ling.
The research team, consisting of students Berlian Avicenna, Abi Manshurin, Candra Risqi Rahmandani, Nathaniela Anindya Aliyanti, and Diani Dwi Banoantj, aimed to address challenges in the agricultural sector, particularly the need for natural coatings to maintain the quality of harvested fruits such as guava.
The study was motivated by the high rate of post-harvest losses that often reduce both the quality and market value of agricultural products.
Edible coating, a thin edible layer applied to fruit surfaces, functions to slow respiration and delay spoilage processes. In this research, grass jelly leaves were utilized as the main ingredient due to their polysaccharide content, which is capable of forming a protective coating.
Meanwhile, red ginger extract was incorporated because of its antimicrobial and antioxidant properties. This approach not only maximizes the use of local natural resources but also promotes environmentally friendly and consumer-safe solutions.
The research findings revealed that the combination of grass jelly leaves and red ginger extract effectively extended the shelf life of guava while preserving its physical quality and freshness. These results provide opportunities for developing more economical and sustainable edible coating products based on local materials.
In addition, the innovation has the potential to improve the efficiency of agricultural supply chains by reducing losses caused by spoilage, thereby positively impacting the welfare of farmers and agribusiness stakeholders.
The research also aligns with several Sustainable Development Goals (SDGs). Under SDG 2 (Zero Hunger), the innovation contributes to food availability by reducing post-harvest losses. Under SDG 12 (Responsible Consumption and Production), the use of natural ingredients such as grass jelly leaves and red ginger reflects environmentally responsible production practices while reducing dependence on synthetic chemicals.
Furthermore, the study supports SDG 9 (Industry, Innovation, and Infrastructure) through the development of practical research-based technology initiated by university students.
Funding support from LPPM UNNES demonstrates the institution’s commitment to encouraging scientific innovation that not only advances academic achievement but also provides practical solutions for society. The innovation is expected to continue developing and be widely utilized to support sustainable food security in the future.
