PERLAKUAN KOMPOSISI GELATIN DAN ASAM SITRAT DALAM EDIBLE COATING YANG MENGANDUNG GLISEROL PADA PENYIMPANAN TOMAT
ABSTRACT: A
fresh is perishable
mainly due its
high respiration rate. This research
was conducted to examine the use of gelatine and citric acid in the
glycerol containing edible coating to reduce the rate of deterioration of
tomatoes during storage at room temperature. The use of edible coating is
expected to be able to substitute a low temperature storage which is more
expensive.
The respective concentrations evaluated
were 10%, 12%
and 14% for
gelatine and 0,5%, 0,7% and 0,9%
for citric acid. The experiment was run in triplicates employing a factorial
completely Randomized Block Design using a breaker ripe stadium tomatoes of Intan variety
grown in Malang
regions. The treated
tomatoes were stored
at room temperature until a red
ripe stadium was achieved. The results indicated that all the 9 treated samples
were able to reach a red ripe stadium with some variations of quality after 15
days of storage. In general, the treated samples show a higher rate of
respiration and higher level of vitamin C, but were firmer in texture and a
lower level of weight lost than the ones of control.
It was found
that the use
of 14% (w/v)
gelatine and 0,9%
(w/v) citric acid
in a combination with 5% glycerol
is the most effective to use as an edible coating for tomatoes stored at room
temperature (26-29oC). The lost of the above-mentioned quality attributes is still
minim after 15 days storage.
Key Words: Tomatoes, Edible
coating, Respiration
Penulis: Rudito
Kode Jurnal: jppertaniandd050017
