Artikel-Edible Coating of Aloe Gel for Maintain Quality of Strawberry Fruit During Storage

Suriati, Luh (2021) Artikel-Edible Coating of Aloe Gel for Maintain Quality of Strawberry Fruit During Storage. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing.

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Abstract

Strawberries are popular fruits and have high economic value. The nutritional content of strawberries is quite high but very easily damaged. One step to maintain the quality and extend the self-life of strawberry fruit is using edible coating. The Edible coating is primary packaging base on an edible material and can protect product from the environmental impact. Aloe gel is one of the ordinary components that can be formulated into edible coating. Aloe gel contains Glucomannan which is capable of forming cross linking with other ingredients, thus functioning as a barrier to mass transfer. The purpose of research is determining the length of immersion in the edible coating of aloe gel and storage time in cold temperatures to the quality of strawberry fruit. The study uses a factorial complete randomized design and two repeats. The first factor is immersion time of strawberry into Aloe gel (1, 2, and 3 minutes). The second factor is storage time of Strawberry fruit (1, 3 and 6 days). The best research results are 1minute immersion time and 3day storage. The quality of strawberry fruit include texture 3.95%, pH 3.39, total dissolved 36%, and vitamin C 41.29 mg/100gr.

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