Pengaruh Karaginan dari Rumput Laut Merah (Eucheuma cottonii) Asal Provinsi Aceh sebagai Edible Coating terhadap Ketahanan Buah

Abstract

The coating substance on tomato, apple, and kiwi from carrageenan of Eucheuma cottonii that originated from Aceh was made with additional PEG (polyethylene glycol) plasticizer to increase the fruit shelf life. Carrageenan of Eucheuma cottonii was extracted using 14% alkaline solution (KOH) and precipitated using IPA (isopropyl alcohol). The coating substance was made using various combination of carrageenan (0,1%, 0,2% 0,3%) and PEG (polyethylene glycol) with concentration 0,5% (v/v). Fruit coating process was carried out by immersion until the whole fruit well submerge. The examination was carried out through functional groups identification of carrageenan from Eucheuma cottonii and the coating substance. The coating substance was observed toward fruits resistance to see changes in physical shape and hardness of fruit and used a microscope with 450 times enlargement to observe the fruit surface at 0 day, 6 th day, 12 th day and 18 th day. As the result, carrageenan that extracted from red seaweed (Eucheuma cottonii) shown the suitable structure with the commercial carrageenan. From the observation result, coated fruits resistance which was observed at 12 th day shown apple and tomato have a better hardness and physical appearance with 0,3% carrageenan than with 0,1%, 0,2%, and control, meanwhile for kiwi with 0,2% carrageenan.

Pengaruh Rapat Arus Terhadap Komposisi Dan Morfologi Permukaan Lapisan Komposit Ni-Tin Dengan Menggunakan Metode Elektrodeposisi

“…Pengaruh variasi rapat arus pada morfologi permukaan endapan Ni-TiN dan efisiensi arus telah dipelajari. Variasi rapat arus dapat mempengaruhi endapan Ni-TiN, yang nantinya akan diproses seperti dikarakterisasi dengan Scanning Electron Microscope (SEM) untuk mengetahui morfologi permukaan endapan dan Energy-Dispersive X-ray spectroscopy (EDX) untuk mengetahui komposisi kimia endapan [7]. Jadi sifat-sifat fisis morfologi dalam banyak kasus secara empiris mampu meningkatkan kemampuan aplikasi dari lapisan, dan aplikasi dari berbagai bidang.…”

The Effect of Temperature and Concentration Edible Coating of Aloe Vera Gel (Aloe Vera L.) to The Shelf Life and Sensory of Tomatoes (Solanum lycopersicum L. cv Momotaro)

“…According to Moirangthem and Tucker (2018), the increased ripeness of the fruit can produce a delicious taste and aroma. According to Nasution et al (2019), edible coating can retain a fruity aroma during storage. Based on the results of analysis using the Kruskal Wallis Test, the temperature treatment and concentration of edible coating Aloe vera on Momotaro tomatoes contributed significantly to the freshness of Momotaro tomatoes at shelf life (12, 15, 18, 21, and 30).…”

Aplikasi Edible Coating Pati Talas Dengan Gliserol Sebagai Plasticizer Pada Penyimpanan Cabai Merah (Capsicum Annum L.)

“…Semakin lama penyimpanan cabai merah maka aromanya akan menyengat. Aroma cabai merah yang dilapisi edible coating yang disukai pada perlakuan A karena edible coating mampu mempertahankan aroma khas dari cabai tersebut dibandingkan cabai merah tanpa edible coating karena menurut Nasution et al (2019), menyatakan bahwa edible coating dapat mempertahankan aroma selama masa penyimpanan.…”