JURNAL AGROTEKNOLOGI 
Aplikasi Edible Coating dari Lidah Buaya dan Karagenan untuk Memperpanjang Umur Simpan Buah Tomat (Lycopersicum esculentum Mill.)
Application of Edible Coating from Aloe Vera and Carrageenan to Extend The Shelf Life of Tomato (Lycopersicum esculentum Mill.)
Abstract
Tomato fruit (Lycopersicum esculentum Mill.) is a food material with a high water content so it is easy to decompose. This shows that efforts to prevent reduction in food quality can be developed in the form of edible coating from aloe vera gel with concentration of 0%, 30%, 40%, and 50%, and carrageenan with concentration of 1%, 2%, and 3%. The aims of this research were to determine the concentration of aloe vera gel and carrageenan based on the characteristics of edible film and to determine the effect of edible coating and storage time on the quality of tomato. The first stage of this research is making edible film based on analysis parameters such as water vapor transmission rate (WVTR), tensile strength, elongation, and thickness. The selected concentration used in the second stage of this research for making edible coating was 40% of aloe vera gel and 3% of carrageenan. The selected concentration has a WVTR value of 1.758±0.20 g.mm/m2.hour, tensile strength value of 0.248±0.00 N/cm2, elongation value of 25.164±0.10%, and thickness value of 0.074±0.00 mm. Tomato samples coated with edible coating and control tomatoes is stored for 9 days at room temperature (24-25oC and 65–70% relative humidity aproximately) and samples are analyzed every 3 days based on analysis parameters such as vitamin C content, weight loss, hardness level, pH, ohue, lycopene content, and total dissolved solids value. The application of edible coating and storage time can inhibit the decrease of vitamin C levels, lycopene levels, weight loss, hardness, also can inhibit the increase in pH value and total dissolved solids value. Meanwhile, the change in color (hue) of tomato is not affect by the use of edible coating.
Keywords: aloe vera, carrageenan, edible coating, storage time, tomato
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Agroteknologi has CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Authors who publish with this journal retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
.png)
