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Strawberries are horticultural commodities that are highly susceptible to postharvest deterioration due to their high respiration rate, microbial activity, and oxidative degradation, resulting in a relatively short shelf life. This study aimed to evaluate the effectiveness of edible coatings in extending strawberry shelf life through a systematic literature review (SLR) approach. Literature was collected from several scientific databases using keywords related to edible coating, shelf life, and strawberry, covering publications from 2019–2026. From an initial 109 articles, a selection process based on inclusion and exclusion criteria resulted in 35 articles specifically discussing the application of edible coatings on strawberries. The synthesis results showed that all studies reported an extension of shelf life after edible coating application, although the effectiveness was influenced by the type of material, formulation, and storage conditions. Chitosan was the most widely used coating material due to its natural antimicrobial activity and excellent film-forming ability. The incorporation of bioactive compounds such as essential oils, plant extracts, and phenolic compounds was proven to enhance antifungal and antioxidant activities. In addition, nanotechnology-based systems demonstrated better preservation performance compared to conventional systems. However, methodological standardization and industrial-scale validation are still required to support commercial implementation.

Leaves of Etlingera walang (Blume) RMSm have been empirically used in traditional medicine to relieve stomach disorders and are known to contain secondary metabolites with potential antimicrobial properties. Salmonella typhi infection can cause typhoid fever with symptoms such as diarrhea and abdominal pain, while Candida tropicalis is a fungus that can infect the gastrointestinal tract and lead to digestive disturbances. This study aimed to evaluate the antibacterial and antifungal activities of the ethanolic extract of E. walang leaves against S. typhi and C. tropicalis. The antimicrobial assay was carried out using the disk diffusion method at extract concentrations of 25%, 50%, and 100%, with chloramphenicol and ketoconazole as positive controls, and DMSO as the negative control. Phytochemical screening revealed the presence of alkaloids, flavonoids, saponins, and tannins. However, the results showed that the extract did not produce inhibition zones against either test microorganism. Extract evaluation indicated a moisture content of 12.23%, total ash 13.39% (above the standard), acid-insoluble ash 1.25%, total plate count 1.8 × 10 ⁴ , and mold and yeast count 1.0 × 10 ³. The findings suggest that although the ethanolic extract of E. walang leaves contains secondary metabolites and is traditionally used for stomach ailments, it does not exhibit antimicrobial activity against S. typhi or C. tropicalis.

Fungal infections are a common health problem in tropical regions, including Indonesia, since humid conditions support microbial growth. Candida tropicalis is a pathogenic species frequently identified as the cause of both superficial and systemic candidiasis. The rising resistance to synthetic antifungal agents such as fluconazole and ketoconazole highlights the need for safer and more effective alternative therapies. Propolis, a resinous substance produced by Trigona sp. bees from various plant sources, contains flavonoids, phenolics, and terpenoids with important biological activities, including antimicrobial and antifungal effects. This study aimed to evaluate the effectiveness of ethanol extract of propolis from Balikpapan against the growth of Candida tropicalis using the disk diffusion method. Phytochemical screening revealed the presence of alkaloids, flavonoids, phenolics, tannins, and terpenoids in the extract. Antifungal activity testing showed that concentrations of 80%, 90%, and 100% significantly inhibited fungal growth, with the largest inhibition zone of 27.93 mm observed at 100% concentration. Statistical analysis using ANOVA confirmed significant differences among treatments. Thus, ethanol extract of Trigona sp. propolis from Balikpapan demonstrates strong potential as a natural antifungal agent. These findings support the use of propolis as a natural-based therapeutic alternative for fungal infections and contribute to the development of herbal pharmaceutical products.

Hibiscus rosa-sinensis, rose mallow, is one of the Malvaceae family. Hibiscus rosa sinensis is valued as an attractive, ornamental addition to a healing plant. traditionally to treat skin conditions, menorrhagia, bronchitis, demulcent, abortion, antifertility, contraception, and diuretics Numerous phytochemical components, including flavonoids, mucilage, alkaloids, saponins, phenolic acid, and polyphenols, define it. It has been documented that hibiscus flowers can be used as an anti-inflammatory, antipyretic, analgesic, and asthmatic. Numerous investigations have demonstrated that Hibiscus rosa-sinensis flowers have anti-oxidant, antifungal, and antibacterial qualities. This work aimed to mini-review and establish the available evidence and information about Hibiscus rosa-sinensis and its bioactive constituents and pharmacological activity uses. This study suggests future work for more novel chemical structural characterization quality control, molecular docking studies, and clinical trials.

Sweet arum mango is one type of mango which when harvested has the highest vitamin C content of 7.53 ± 0.4 mg / 100 g. Processed sweet arum mango fruit products that have the potential to be developed are in the form of fruit juice. This is a consideration for researchers to conduct further research on the addition of eugenol preservatives with different concentrations of preservatives and storage times to produce better mango juice. Eugenol compounds have pharmacological activities as analgesics, anti-inflammatory, antimicrobial, antifungal, antiseptic, stimulant, so these compounds are widely used in the pharmaceutical industry. Based on the experimental results, optimal conditions for the use of eugenol occurred until day 2, where the addition of eugenol with treatment 3 as much as 1 ml amounted to 38.82% better when compared to other variations of eugenol addition.  The addition of eugenol preservatives cannot preserve the content of vitamin C in sweet mango juice even the content of vitamin C tends to decrease. Sweet arum mango juice has a shelf life of 12 days and total dissolved solids of more than 20%, so the resulting fruit juice does not meet SNI 7382:2009.

Telang flower has the potential to inhibit the growth of Candida albicans, Malasezia furfur, Pitosporum ovale, and Aspergilus fumigatus through the kombucha fermentation biotechnology method. The purpose of this study was to determine the antifungal activity of telang flower kombucha at various concentrations of white sugar. The varying concentrations of granulated sugar used in this study were 20%, 30%, and 40% (w/v), each repeated 3 times. The positive control used was kombucha made from green tea. The negative control used was sterile distilled water. The well diffusion method is one of the methods used to test antifungal activity. The fementation of telang flower kombucha has overall antifungal activity. White sugar concentration of 40% kombucha telang flower was the best concentration in inhibiting the growth of fungi as a whole when compared to the concentration of white sugar kombucha telang flower of 20%, 30% and positive and negative controls.

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life