Teknik Edible Coating dengan menggunakan Campuran Gel Lidah Buaya dan Ekstrak Daun Psidium guajava L. untuk Mempertahankan Sifat Fisikokimia Buah Jambu Biji

Refilda Refilda, Riga Habib Ngestu, Emil Salim, Yefrida
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Abstract

The synthetic chemicals is a common substance used to extend the shelf life of postharvest fruit. But it can have health impact. The use of edible coatings from natural ingredients has begun to be developed. Modification of aloe vera gel by guava leaf extract as the edible coating to increase guava fruit shelf life has not been reported yet. Guava fruit coated by several compositions of aloe vera gel and guava leaf extract have been carried out. Observations on physichochemical in fruit on the days 0, 3, 6, 9, 12 and 15 were evaluated. The best quality found on guava fruit treated with the compotition of aloe vera gel:ethanol guava leaf extract: CMC:glycerol (90: 5:0.25: 0.5) on the day 15. It had a weight loss of 9.88%, a spoilage of 3.33%, the decrease of water content 11.61%, titratable acidity 0.5%, total antioxidant 1.08 mg AA/g FW, total phenolic 0.51 mg GAE/g FW, and increase of total dissolved solids 3.01 oBrix. This result was significantly better than the uncoated fruit. It can be concluded that guava leaf extract can be used to maintain the physicochemical properties during storage.
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合成化学物质是一种常见的用于延长采后水果保质期的物质。但它会对健康产生影响。使用天然成分制成的可食用涂料已经开始得到发展。用番石榴叶提取物改性芦荟凝胶作为可食用涂层以延长番石榴果实的保质期尚未报道。用芦荟凝胶和番石榴叶提取物的几种成分包被番石榴果实。对第0、3、6、9、12和15天果实理化性质的观察结果进行了评价。在第15天,用芦荟凝胶:乙醇番石榴叶提取物:CMC:甘油(90:5:0.25:0.5)的复合物处理番石榴果实的质量最好。它的重量损失了9.88%,变质率为3.33%,含水量下降了11.61%,可滴定酸度下降了0.5%,总抗氧化剂1.08 mg AA/g FW,总酚0.51 mg GAE/g FW,溶解固体总量增加了3.01 oBrix。这一结果明显好于未包衣的果实。可以得出结论,番石榴叶提取物可以在储存过程中保持其理化性质。
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