Suriati, Luh (2020) Artikel_Stability aloe vera gel as edible coating. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing.
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Abstract
Edible coating has long been known as an alternative to extend the fruit shelf life. One of the natural ingredients that can be used as an edible coating is an aloe gel which rich in functional components. The activity of aloe gel enzymes is very high. To maintain stability should be stored at the right temperature. The purpose of this research is to know the stability of aloe gel as an edible coating that is reviewed from treatment of temperature and length of storage. The study uses a complete randomized design of factorial patterns consisting of two factors: the first factor of the storage temperature (28C and 7C) and the second factor is storage time (0, 2, 4, 6, and 8 days). The observed variables include colour, pH, moisture, viscosity, and total microbes. The stability of the edible aloe gel coating is best obtained from the temperature treatment 7C with the duration of storage 4 days.
| Item Type: | Book Section |
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| Uncontrolled Keywords: | stability, gels, aloe vera, edible coating, storage temperature |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology) |
| Depositing User: | I Putu Astina |
| Date Deposited: | 23 Apr 2023 01:53 |
| Last Modified: | 23 Apr 2023 01:53 |
| URI: | http://repository.warmadewa.ac.id/id/eprint/2162 |
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