Pengaruh Konsentrasi Tapioka Dan Sorbitol Sebagai Zat Pemlastis dalam Pembuatan Edible Coating pada Penyimpanan Buah Melon

Abstract

Coating a fruit with edible coating is used to delay the quality decrease because edible coating can be used as a barrier, for the diffusion of oxygen, carbondioxside and water vapor as well as vapor and flavor component. The aim of this research was to find the best tapioca concentration and sorbitol concentration as the plasticizer in the making of edible coating for melon storage. The research had been performed using factorial completely randomized design with two factors, i.e.: tapioca concentration (P) : 4, 5, 6 and 7 % w/v) and sorbitol concentration (S) : (5, 6, 7 and 8 % w/v). Parameter analyzed were vitamin C content, weight lost, total acid, total soluble solid and organoleptic values (taste and texture). The result showed that tapioca concentration had highly significant effect on all parameters except total acid and organoleptic values (taste and texture). The sorbitol concentration had highly significant effect on all parameters. The interaction of the two factors had highly significant effect on weight lost and total soluble solid. The 4 % w/v tapioca concentration and 5 % w/v sorbitol concentration produced the better edible coating for melon storage.