EFFECTS OF ALOE VERA BASED EDIBLE COATING WITH THICKENER, PLASTICIZER, AND STABILIZER ADDITIVES FOR CALIFORNIA STRAWBERRY FRUIT (Fragaria x ananassa cv. California)

• Main Author: Muliadi, Michael
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43332
• Institution: Institut Teknologi Bandung

California strawberry fruit (Fragaria x ananassa cv. California) is a commodity which has the highest production and consumption rate in Indonesia. The statement is supported by data from Ministry of Agriculture in 2014 that strawberry production in Indonesia reached 58.882 tons in that year. But it is necessary to consider strawberry is prone to damage and has short shelf life, which is 3 days in room temperature (25-28oC) and 6 days in cold temperature (5-10oC). A method that can be used to prolong strawberry’s shelf life and retain its quality is by edible coating application. Main material chosen for the edible coating is Aloe vera gel. Aloe vera based edible coating can be further enhanced by adding additives such as pectin as thickener, glycerol as plasticizer, and oleic acid as stabilizer. The objective of this research is to determine which variety of edible coating composition gives best result in room temperature (25-30°C) and cold temperature (8°C) during storage of strawberry for weight loss, respiration rate, color change, pH value, Brix value (sweetness level), color, texture, and taste organoleptics. Methods of this research are divided into 3 sections such as edible coating preparation, strawberry sample preparation, and observation for 6 days. Methods of edible coating preparation are as following : Aloe vera gel separation, Aloe vera gel refining, addition of aquadest to make Aloe vera juice with 75% concentration. Aloe vera juice filtration, Aloe vera juice pasteurization, and addition of additives one by one (pectin-glycerol-oleic acid). Methods of strawberry sample preparation are as following : strawberry sorting by maturity level, shape, and weight, washing into apple vinegar 10% solution to reduce initial microbe count, and brief drying. Method of observation is 24-hour interval examination of weight loss, respiration rate, color change, pH value, Brix value (sweetness level), color, texture, and taste organoleptics. Edible coating concentration of Aloe vera juice 75%; pectin 4.5%’ glycerol 1.5%; and oleic acid 1.5% gives best overall result in room temperature (25-30°C) and cold temperature (8°C) during storage of strawberry in weight loss, respiration rate, color change, pH value, Brix value (sweetness level), color, texture, and taste organoleptics.