OPTIMIZATION OF ADDITIVE ANTIMICROBIAL AGENT THYME ESSENTIAL OIL AND CALCIUM LACTATE IN Aloe vera EDIBLE COATING FOR QUALITY STRAWBERRY (Fragraria x ananassa cv. California)

• Main Author: Ulfa Novaliza M, Putri
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43665
• Institution: Institut Teknologi Bandung

Strawberry fruit has many benefits because it contains vitamin C, potassium, folic acid, antioxidants. Strawberry fruit is perishable, this affected by the high water content and it is susceptible to microbial contamination such as Botrytis cinerea and Rhizopus stolonifer. The aim of this study was to improve strawberry fruit storability by testing the effect of edible coating with Aloe vera gel as a carrier of thymol and calcium lactate. This research was carried out by focusing on optimizing edible coating with a comparison of thyme oil (TO) and calcium lactate (CL) as antimicrobial to inhibit microbial growth. Strawberry fruit with 75% maturity stage, washed with apple cider solution, then dipped in A.vera solution for 2 minutes. The addition of antimicrobial mixture was done with 5 variations (control, CL 0.5% (w/v); CL 0.75% (w/v); TO 1%; CL 0.5% (w/v) + TO 1%; and CL 0.75 % (w/v) + TO 1%). Strawberry coated stored at different temperature condition at range 25-30oC and 8oC. Fruit quality were carried out by testing the weight loss, respiration rate, pH, sweetness level, microbial enumeration and organoleptic tests for 2,4,6,8 days of storage. The results of the study showed that edible coating with A.vera gel on strawberries was able to inhibit bacterial growth. The addition of antimicrobial with CL 0.75% + TO 1% can reduce the amount of log cfu/g mesophilic bacteria, and fungi. It preserved shelf life of strawberry for 4 days in room temperature (25-30oC) and 8 days at 8oC