PRE-DESIGN OF INDUSTRIAL FRESH GEDONG GINCU MANGO (MANGIFERA INDICA L.) FOR EXPORT USING EDIBLE COATING TECHNOLOGY : THE EFFECT OF EDIBLE COATING APPLICATION METHOD COMBINED OF CORN STARCH AND CARAGEENAN ON THE SHELF LIFE OF GEDONG GINCU MANGO (MANGIFERA INDICA L.)

• Main Author: Utami Febrianti, Sekar
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/77018
• Institution: Institut Teknologi Bandung

Gedong gincu mango (Mangifera indica L.) is one of Indonesia's export commodities which has very high economic value. However, mangoes are included in the easily damaged climacteric fruit group, resulting in a decrease in quality, nutritional value, and shelf life. Edible coating is an effort that can be made to extend the shelf life of gedong gincu mangoes. Materials that can be used are corn starch and carrageenan because it is selective for CO2 and O2 gas exchange, can increase the stability of the coating, and can improve the flavor, texture, color, and appearance of mangoes. Edible coatings can be applied using several methods, such as the dipping method, the spraying method, and the brushing method. Each edible coating method has its own advantages and disadvantages for application to food. In this study, tests were carried out to find out which method of edible coating application was the best in maintaining quality and effective in extending the shelf life of gedong gincu mangoes. The design model used was a simple Completely Randomized Design (CRD) consisting of 3 treatments, with the dipping, spraying, and brushing methods which were repeated 8 times. Based on the research, it was found that the dipping method is the best and most effective method of applying edible coatings in extending the shelf life of gedong gincu mango (Mangifera indica L.), which is 15 days of storage based on consumer acceptance standards. The quality criteria for the gedong gincu mango are indicated by the color °Hue value of 66.215°; TPT value of 9.53%; TAT value of 3.3%; acid sugar ratio value of 23.34%; water content value of 87.6%; and weight loss value of 18.17%.