| dc.description.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. | en_US |
