PRE-DESIGN OF ROMEBEAUTY APPLE (MALLUS SYLVESTRIS MILL.) INDUSTRY USING EDIBLE COATING TECHNOLOGY: THE EFFECT OF EDIBLE COATING APPLICATION METHODS MADE FROM CARRAGEENAN AND GLYCEROL ON THE SHELF LIFE OF ROMEBEAUTY APPLES (MALLUS SYLVESTRIS MILL.)

• Main Author: Putri Khairunnisa, Nadhira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/85141
• Institution: Institut Teknologi Bandung

Apples (Mallus sylvestris Mill.) romebeauty are a commodity that has very high economic value. However, apples are climacteric fruits that are easily damaged, 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 romebeauty apples. The materials that can be used, namely carrageenan and glycerol, because they are selective in CO2 and O2 gas exchange, can increase coating stability, improve the flavor, texture, color and appearance of apples. In this research, tests were carried out to determine the best edible coating application method in maintaining quality and effective in extending the shelf life of romebeauty apples. The design model used was a simple Completely Randomized Design (CRD) consisting of 4 treatments, namely control treatment, dipping, spraying and brushing methods which were repeated 5 times. The observation data obtained will be processed using Microsoft Excel and statistical tests will be carried out using the IBM SPSS Statistics 25 application. Statistical tests will be carried out using one way Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a significance level of 0.05 (5 %). Based on the research, the results showed that the dipping method is the best and most effective edible coating application method in extending the shelf life of Rome Beauty apples, namely 12 days of storage based on consumer acceptance standards. The quality criteria for Rome Beauty apples are shown by the color °Hue value of - 1.28°; TPT value of 6.92%; TAT value of 16.4%; water content value of 62.94%; and the weight loss value is 8.98%.