PERLAKUAN KOMPOSISI GELATIN DAN ASAM SITRAT DALAM EDIBLE COATING YANG MENGANDUNG GLISEROL PADA PENYIMPANAN TOMAT

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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

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Jp Pertanian dd 2005