APLIKASI EDIBLE COATING LIDAH BUAYA (Aloe vera L.) DENGAN PENAMBAHAN KARAGENAN TERHADAP KUALITAS BUAH JAMBU BIJI (Psidium guajava L.)

Abstract

Edible coating application serves to replace a layer of natural waxes lost due to post harvest handling. This
study aims to determine the effect of concentration of carrageenan in edible coating solution of aloe vera on the
quality of guava fruit during storage. This study used a completely randomized design, which consists of five
treatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition of
carrageenan 0.1%), K2 (addition of carrageenan 0.2%), K3 (addition of carrageenan 0.3%), and K4 (addition of
carrageenan 0.4%). Data were analyzed using analysis of variance followed by Duncan’s New Multiple Range
Test at 5% level. The results showed that the addition of various concentrations of carrageenan in aloe vera
edible coating applied to guava fruit significantly affected the weight loss, hardness, total dissolved solids,
vitamin C, and skin colour of guava fruit, but did not significantly affect the colour of flesh and flavour of guava
fruit in hedonic assessment. The best treatment for maintaining the quality of guava fruit during storage was the
treatment K4 with the addition 0.4% carrageenan. The treatment K4 had weight loss 7.30%, hardness 6.11 kg/f,
total soluble solids 3.39obrix, and vitamin C 173.70 mg/100 g. Hedonic sensory assessment of the skin colour of
guava fruit had value 2.19 (like), colour of guava fruit flesh had value 2.01 (like), and flavour of guava fruit had
value 2.10 (like).