PRE-DESIGN OF INDUSTRIAL FRESH GEDONG GINCU MANGO (MANGIFERA INDICA L.) FOR EXPORT USING EDIBLE COATING TECHNOLOGY: THE EFFECT OF STORAGE TEMPERATURE VARIATIONS ONMANGO (MANGIFERA INDICA L.) VAR. GEDONG GINCU WITH EDIBLE COATING BASED ON CARRAGEENAN AND CORN STARCH

• Main Author: Mumtazah Efson, Azizah
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/77012
• Institution: Institut Teknologi Bandung

Mango is a fruit that is popular in Indonesia but has not been balanced with good handling so that the fruit is susceptible to damage and decreased quality, and the reason is in storage process and is influenced by the tropical climate in Indonesia which is not in accordance with the optimal temperature for storing mangoes. Accordingly technology is needed in fruit to extend the shelf life and maintain quality. The technology that can be developed is to provide a layer on the surface of the fruit aimed at protecting it from damage, reducing the level of water loss, controlling the rate of respiration, and extending the shelf life of the fruit by using ingredients that can be consumed based on carrageenan and corn starch. Carrageenan has the ability to form a good elastic gel while corn starch which is a food packaging material that has oxygen barrier properties. The purpose of this study was to see the effect of variations in storage temperature on the quality and shelf life of Mango var. Gedong Gincu with edible coating. Study used a Completely Randomized Design (CRD) with differences in storage temperature (25 ± 1.5oC, 18 ± 1.2oC, and 10 ± 1.9oC) repeated 8 times. Edible coating formulation used was 1% carrageenan, 7% corn starch, and 5% glycerol. The ratio of carrageenan and corn starch in the coating solution was 1:1 and was applied by dipping the fruit for 1 minute. The test variables were organoleptic tests (hedonic scale), weight loss and moisture content, skin color testing, total acid and total dissolved solids and respiration rate. The results showed that a temperature of 10 ± 1.9oC is the optimal temperature for gedong lipstick with edible coating to extend the shelf life up to 15 days with a characteristic weight loss value of 2.15%, degree of Hue of mango skin 83.2oHue which is interpreted according to the ball diagram Munsell as yellow-reddish color, water content 85.9%, total titrated acid 1.92%, total dissolved solids 10.2oBrix, and respiration rate 0.2%.