Kajian   Ekstrak  Daun Randu (Ceiba Pentandra L.) Sebagai Bahan Edible Coating Terhadap Sifat Fisik Dan Kimia Buah Tomat Selama Penyimpanan

Mahfudin, Mahfudin; Prabawa, Sigit; Sugianti, Cicih

doi:10.24198/jt.vol10n1.3

Cited by 5 publications

(1 citation statement)

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“…The higher concentration of glycerol does not a positive impact on the fruit, while the treatment without glycerol and low glycerol concentration (3% and 5%) gives an impact in inhibiting the rate of weight reduction. It means that the edible coating is capable of forming a good coating to inhibit the respiration and transpiration process (Prabawa & Sugianti, 2016). Coating treatment with varying glycerol formulations is expected to decrease the rate of weight reduction.…”

Section: Weight Reductionmentioning

confidence: 99%

THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

Destiana¹,

Anisa²,

Mukminah³

2021

JPA

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Red grape (Vitis vinifera L.) is easy to get perishable and wrinkles/wilt, brown in color, and soft fruit flesh. one of the benefits of edible coating is that it can protect products from microbiological damage. The ability of aloe vera as an antimicrobial can be a potential ingredient for making edible coatings,. Besides, the use of aloe vera as an edible coating is also very easy and affordable (cheap). The purposes of this study are to determine the effect of glycerol addition and the best treatment of aloe vera edible coating on the quality of the red grape. The experiment used a completely randomized design (CRD) as an experimental design with 4 treatment factors, namely the concentration of glycerol (P1=0%, P2=3%, P3=5%, P4=7%). Each concentration was repeated three times. The parameters observed were physicochemical characteristics (weight reduction, pH, total titrated acid), hedonic quality test (color, aroma, texture). The results showed that the treatment of 3% glycerol was the best treatment since it could maintain the condition of the fruit well during storage, especially weight reduction, aromas, and textures. Parameters that highly affect the quality of red grapes are texture and weight loss.

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Section: Weight Reductionmentioning

confidence: 99%

THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

Destiana¹,

Anisa²,

Mukminah³

2021

JPA

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Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)

Nur

Zaidiyah

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Strawberry is one of the most popular tropical fruits in Indonesia. The fruit has a concise shelf life and quickly deterioration after harvesting due to mechanical injury, physiological disorders, water loss, fungal growth, and high respiration rates. Postharvest technology is one technique that can maintain fruit quality and extend shelf life, one of which is a coating technique called edible coating. The edible coating layer of corn starch with the addition of curry leaf extract has antibacterial activity that can inhibit the growth rate of microorganisms. This study aimed to determine the characteristics of the edible coating solution produced from corn starch with the addition of curry leaf extract to produce the best edible coating layer. This study used a factorial completely randomized design experimental method, which consisted of treatment with curry leaf extract concentration (8%, 10%, and 12%) and dipping time (4, 5, and 6 minutes) with three repetitions. The result showed a significant delay in weight loss and total dissolved solids in strawberries compared to the uncoated control strawberries. In addition, the edible coatings had positive results in organoleptic based on panelists’ acceptance of color, aroma, taste, texture, and overall. These findings suggest that using 8% curry leaf extract with 4 minutes dipping time could be favorable to extend the shelf-life and maintain the quality of strawberry fruit.

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Formulation and Physical Stability Test of Red Fruit Oil (Pandanus conoideus Lam.) Emulgel Using Carbopol 940 Base as Wound Treatment

Inayatilah

Mas’udah

Atmaja

et al. 2022

Biomed. Pharmacol. J.

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Red fruit ( Lam.) contains high levels of fatty acids, α-tocopherol, and β-carotene which can accelerate wound healing. Red fruit oil (RFO) is formulated as an emulgel because it is comfortable to use, has high penetration, and has a low risk of irritation. Emulgel RFO must meet the standards for physical properties and stability of topical preparations.The purpose of this study was to determine the effect of variations in RFO concentration on the physical properties and physical stability of the RFO emulgel. Emulgel was made with various RFO concentrations of 5% w/v (F1), 10% w/v (F2), and 15% w/v (F3). Then there was a physical evaluation and tested for physical stability after storage for 28 days at room temperature (30ºC±2ºC). Variations in RFO concentration decreased dispersion and adhesion values in the evaluation of physical qualities. In the 28-day storage stability test, variations in RFO concentration decreased the pH value, dispersion and increased adhesion. Emulgel RFO before and after the cycling test did not change. After performing the mechanical test, all the RFO emulgels did not occur in phase separation. It can be concluded that the variation of RFO concentration affects the physical properties, namely, dispersion and adhesion. However, it did not affect the organoleptic, homogeneity, and pH of the emulgel. After 28-day storage, variations in RFO concentration significantly affected pH, spreadability, and adhesion, while homogeneity and organoleptic had no significant effect. Variations in RFO concentration did not affect the stability of the cycling test and mechanical test.

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Kajian Ekstrak Daun Randu (Ceiba Pentandra L.) Sebagai Bahan Edible Coating Terhadap Sifat Fisik Dan Kimia Buah Tomat Selama Penyimpanan

Cited by 5 publications

References 0 publications

THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

Characteristics of corn starch-based edible coating enriched with curry leaf extract on quality of the strawberry (Fragaria x ananassa Duch.)

Formulation and Physical Stability Test of Red Fruit Oil (Pandanus conoideus Lam.) Emulgel Using Carbopol 940 Base as Wound Treatment

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