Pengaruh Campuran Edible Coating dan Lama Penyimpanan terhadap Mutu Buah Jeruk Manis

Abstract

Effect of Edible Coating Mixture and Storage Time on Quality of Sweet Orange, supervised by : Terip Karo-Karo and Lasma Nora Limbong. The experiments objective was to study the effect of edible coating mixture and storage time on quality of sweet orange. The design of the experiments was completely randomized design with two factors, i.e rate bees wax emulsion and solution of chitosan in 100 ml of edible coating : K1 = 0% : 45%, K2 = 15% : 30%, K3 = 30% : 15%, K4 = 45% : 15% and storage time : L1 = 5 days, L2 = 10 days, L3 = 15 days, L4 = 20 days. The parameters observed were respiration rate, vitamin C content, total acid, weight reduction, total soluble solid, water content, total microbial and organoleptic tests (color, aroma, taste and texture). The results showed that the ratio of bees wax emulsion and solution of chitosan had highly significantly affected the total acids, total soluble solid, total microbial and organoleptic tests (color, flavour, taste and texture) and significantly affected the vitamin C content and weight reduction and did not affect the water content. Storage time had highly significants affected the vitamin C content, total acid, weight reduction, total soluble solid, water content, total microbial and organoleptic tests (color, aroma, taste and texture). The interaction between the mixture and storage time had highly significantly affected the total acid and had significantly affected the weight reduction. The recommended coating was to use a mixture of 30% beeswax emulsion and 15% solution of chitosan and stored for 15 days.