Characteristics of the Physicochemical Aloe Vera Gel as Edible Coating on Strowberry Fruit

Suriati, Luh and Singapurwa, Ni Made Ayu Suardani (2020) Characteristics of the Physicochemical Aloe Vera Gel as Edible Coating on Strowberry Fruit. Journal of Life Sciences and Chemistry. ISSN 2319-3077

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Abstract

The usage of biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used in order to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. A drastic reduction invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. Moisture gels are cut from leaves of Aloe Vera that are stored at cool temperatures relatively stable compared with the stored at room temperature. The longer it is stored at room temperature, the moisture content of Aloe Vera gel. pH gel which consists of pieces of decline during storage, whereas stored at cold temperature has increased up to day 5 after it declined again. pH Gel that is stored at room temperature ranges from relatively stable at pH 2, while being stored at cold temperature has increased. The results of the statistical analysis of research data on the application of Aloe Vera gel Strawberry fruit that includes variable moisture content, vitamin C levels and texture analysis using data obtained costat program that third variable observations show the difference that is not real.

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