Nathaniela Anindya Alyanti

Valorization of Cincau Leaf and Red Ginger Waste-Derived Bioactives as a Sustainable Edible Coating for Postharvest Loss Reduction in Guava Fruit

Guava (Psidium guajava L.) is highly perishable and loses vitamin C and market value rapidly after harvest, while most synthetic preservation methods raise food-safety and environmental concerns. Cincau (Premna oblongifolia) leaves and red ginger (Zingiber officinale var. rubrum), both underused local waste materials,...