PENGARUH EDIBLE COATING BERBASIS PATI KULIT UBI KAYU TERHADAP KUALITAS DAN UMUR SIMPAN BUAH JAMBU BIJI MERAH PADA SUHU KAMAR
ABSTRACT: Guava fruits is one
of among fruits that had good market prospect both for local trade and export.
However, the commodity has perishable properties thus it needs good post
harvest handling that could increase its shelf life. The aim of this research
was to find the effect of edible coating based on starch of cassava pell on the
quality and shelf life of guava fruits at room temperature. This research
consisted of two steps, i.e.: Step I was application of edible coating on guava
fruits with storage time as single factor i.e. 0, 2, 4, 6, 8, and 10 days. Step
II was testing quality of guava fruits with edible coating treatment at the
best shelf life compared with control. Parameters analyzed were weight loss,
water content, hardness, level of vitamine C, total acid, total soluble solid,
color score value, hedonic value of color, flavor, taste, andtexture. The
results showed that the application of edible coating on guava fruits during
storage time had highly significant effect (P<0,01) on all parameters. The
application of edible coating on guava fruits at storage time for 6 days had
better quality than control.
Penulis: Azhar Usni
Kode Jurnal: jppertaniandd160482
