Aplikasi Edible Coating dari Lidah Buaya dan Karagenan untuk Memperpanjang Umur Simpan Buah Tomat (Lycopersicum esculentum Mill.)

Abstract

Tomato fruit 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 a concentration of 0%, 30%, 40% and 50%, and carrageenan is also added with a concentration of 1%, 2% and 3%. The aim of this research was 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 WVTR, tensile strength, elongation and thickness. The selected concentration used in the second stage of this research for making edible coating using 40% and 3% aloe vera gel and 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 a thickness value of  0.074±0.00 mm. Tomato samples coated with edible coating and control tomatoes is stored for 9 days 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 use 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