Chromatic Characteristics Edible Coating of Aloe Gel

Suriati, Luh and Utama, I. M. S. and Harjosuwono, B. A. and Gunam, I. B. W. (2020) Chromatic Characteristics Edible Coating of Aloe Gel. In: Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry. SCITEPRESS – Science and Technology Publications, Lda. All rights reserved, pp. 11-14. ISBN 978-989-758-467-1

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Abstract

Edible coating is biodegradable and eco-friendly packaging that current developments. Constituent components of edible coatings in the form of hydrocolloid (polysaccharides, proteins), lipids and composite. The edible coating serves as a protective material which is packed from outside influences also functions as a matrix of antimicrobial agents. Synthetic preservatives that many outstanding raises concerns of the community to use it, because of the high risk on health. One of the potential natural ingredients as an edible coating and also as a natural preservative is aloe vera gel. Edible coating of aloe vera (ECOGEL). Consists of polysaccharide that contains many components of bioactive, but the disadvantage easily becomes diluted. Aloe Vera gel should be kept on the proper environmental conditions. The purpose of this study was to determine the effect of incorporation of various types of additives (citric acid, ascorbic acid, potassium sorbate) on the chromatic characteristics of Aloe gel as an edible coating for 15-day storage. This study used a completely randomized design. The results showed that the best chromatic attributes of Aloe gel were the incorporation with citric acid, ascorbic acid, and potassium sorbate

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