EDIBLE COATING FOR EXTENTION SELF LIFE OF FRESH MANGOES

• Main Author: Eko Putri Mariastuty, Tantry
• Format: Theses
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/53263
• Institution: Institut Teknologi Bandung

Mango is one of the leading horticultural commodities with production centers spread throughout Indonesia, which has the potential to be developed to meet domestic and foreign markets. Gedong gincu mango is a commercial variety of mango in the market. However, this commodity has climacteric respiration because of its needed to restrain its climacteric respiration. This treatment is applied with the aim that these commodities can be accepted by consumers in good condition. Edible coating and storage with refrigeration are a combination of treatments that can be applied to extend the fresh period. This happens because edible coating and low temperature storage can decrease of respiration rate and deterioration rate quality of mango fruit. This study aims to determine the level of treatment influence of edible coating based on beeswax 6 % and palm stearin 5% on mango gedong gincu with maturity levels of 70 and 80%. The treatment of edible coating and storage with cooling carried out at 10, 13, and 25°C was effective in inhibiting the rate of deterioration until the 28th day. The storage simulation of gedong gincu at market conditions with a temperature of 20-22°C after low temperature storage for 28 days showed that storage at 13°C was acceptable by the panelists on the 7th test day and storage at 10°C was acceptable on the 14th day of testing. Storage at room temperature has a maximum time of 7 days for consumption. The Arrhenius model approach was carried out to see the relationship between storage temperature and storage time based on respiration rate and fruit quality such as fruit weight loss. The activation energy obtained from the fruit weight loss is 18,490 Kcal / mol for control treatment, 16,946 Kcal / mol for beeswax edible coating, and 14,214 Kcal / mol for palm stearin edible coating at 80% fruit maturity level. Activation energy based on the largest respiration rate was obtained from the treatment of palm stearin edible coating with fruit maturity level of 70%, that is 21,572 Kcal / mol.