Pengaruh Konsentrasi Pati Pisang Kepok dan Sorbitol sebagai Zat Pemlastis dalam Pembuatan Edible Coating pada Penyimpanan Buah Melon

Abstract

LUBIS. 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 flavor component. The aim of this research was to find the best kepok banana starch 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.: kepok banana starch concentration (K) : (4, 5, 6 and 7 % w/v) and sorbitol concentration (S) : (5, 6, 7 and 8 % w/v). Parameter analyzed were vitamin C content, total acid, total soluble solid and organoleptic value of taste and texture. The result showed that the kepok banana starch concentration had highly significant effect on all parameters except total acid and organoleptic value of texture. The sorbitol concentration had highly significant effect on all parameters. The interaction of the two factors had highly significant effect on total soluble solid. The 4 % w/v kepok banana starch concentration and 5 % w/v sorbitol concentration produced the better edible coating for melon storage.