Pengaruh Edible Coating Termodifikasi Pati Biji Durian Terhadap Lama Umur Penyimpanan Buah Markisa (Passiflora edulis)
Keywords:
edible coating, Passion fruits, durian seed starch, glycerolAbstract
This study aims to determine the effect of edible coating on the shelf life of passion fruit (Passiflora edulis). Edible coating is modified using durian seed starch. This study used a Completely Randomized Design with three treatments and three replications. The treatments used were the addition of starch and glycerol, respectively 4% and 4%, 6% and 2%, 2% and 6%, 7% and 1%, 8% without the addition of glycerol. The parameters observed were mass loss, total dissolved solids. The results showed that the edible coating with a concentration of 4% durian seed starch and 4% glycerol was the best because it was able to extend the shelf life of passion fruit. In addition, it is able to inhibit the increase in the value of weight loss and total dissolved solids.
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References
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[10] G. Fischer, L. M. Melgarejo, and J. Cutler, “Pre-harvest factors that influence the quality of passion fruit: A review,” Agron. Colomb., vol. 36, no. 3, Art. no. 3, Sep. 2018, doi: 10.15446/agron.colomb.v36n3.71751.
[2] Badan Statistika Produksi, “Statistika Tanaman Holtikultura Provinsi Sulawesi Selatan Tahun 2018.” Badan Pusat Statistika Sulawesi Selatan, 2018.
[3] A. Ali, ASSOSIASI ACTINOMYCETES TANAMAN MARKISA (KERAGAMAN & POTENSI APLIKASINYA). Makassar, Indonesia: Jurusan Biologi FMIPA Universitas Negeri Makassar, 2017.
[4] A. M. Sari and N. Asyik, “Pengaruh Aplikasi Edible Coating Berbasis Pati Sagu Dengan Penambahan Filtrat Kunyit (Curcuma Domestica Valet) Terhadap Karakteristik Organoleptik Tomat Segar,” vol. 3, p. 11, 2018.
[5] H. J. Park, “Development of advanced edible coatings for fruits,” Trends Food Sci. Technol., vol. 10, no. 8, pp. 254–260, Aug. 1999, doi: 10.1016/S0924-2244(00)00003-0.
[6] R. Suhag, N. Kumar, A. T. Petkoska, and A. Upadhyay, “Film formation and deposition methods of edible coating on food products: A review,” Food Res. Int., vol. 136, p. 109582, Oct. 2020, doi: 10.1016/j.foodres.2020.109582.
[7] A. Alfatahillah, R. Fadhil, and R. Ratna, “Karakteristik Edible Film Dengan Konsentrasi Gliserol Sebagai Plasticizer Berbasis Pati Umbi Talas,” J. Ilm. Mhs. Pertan., vol. 6, no. 1, Art. no. 1, Feb. 2021, doi: 10.17969/jimfp.v6i1.16657.
[8] A. Rusli, “Physical and mechanical properties of agar based edible film with glycerol plasticizer.” INA-Rxiv, Nov. 07, 2017, doi: 10.31227/osf.io/tq2pf.
[9] E. Basiak, A. Lenart, and F. Debeaufort, “How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films,” Polymers, vol. 10, no. 4, Art. no. 4, Apr. 2018, doi: 10.3390/polym10040412.
[10] G. Fischer, L. M. Melgarejo, and J. Cutler, “Pre-harvest factors that influence the quality of passion fruit: A review,” Agron. Colomb., vol. 36, no. 3, Art. no. 3, Sep. 2018, doi: 10.15446/agron.colomb.v36n3.71751.
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Published
2021-02-28
How to Cite
[1]
E. . Ramadani, Nurmalasari, and R. Y. Wardi, “Pengaruh Edible Coating Termodifikasi Pati Biji Durian Terhadap Lama Umur Penyimpanan Buah Markisa (Passiflora edulis) ”, CJBS, vol. 3, no. 1, pp. 11–15, Feb. 2021.
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