Utilization of Aloe vera gel and Acalypha indica. L leaf extract as edible coating to increase the shelf life of guava (Psidium guajava. L) fruit

Refilda,; Oktafia, N; Winardi, P R; Salim, Emil; Yefrida,

doi:10.1088/1755-1315/1059/1/012048

Cited by 4 publications

(4 citation statements)

References 12 publications

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“…The guava fruit coated with c oa t i n g m a t e r i a l c on s i s t o f 85 % A. vera gel, 10% A. indica. L leaf extract had a weight loss of 11.19%, fruit decay index 3.33%, total soluble solids of 7.67 o Brix and 15 days shelf life [19].…”

Section: Fruit Decaymentioning

confidence: 99%

The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries (Fragaria sp.)

Refilda,

Tanjung,

Yefrida

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Strawberries are the most consumed fruits by people in the world. This fruit has a delicious taste and high nutritional content. But the shelf life is very short. The purpose of this study was to find method to extend the shelf life of postharvest strawberries. Edible coating from aloe vera gel and varying concentration of sungkai leaf water extract (0%, 30%, 50%, 70% and 90%) was prepared and applied to strawberries. Coated strawberries were evaluated in the days 0 to 8 for fruit weight loss, percent spoilage, total soluble solids and total antioxidant. The best results were obtained on the composition of aloe vera gel with 50% water extract of sungkai leaves. Strawberries coated with this material could be stored for 6 days longer than uncoated strawberries for 2 days with a decrease in fruit weight of 10.6%, percent spoilage 11.1%, total dissolved solids value 7.47° Brix, and total antioxidants 0.28 mg AA/g FW. In conclution the sungkai leaf water extract can increase the shelf life of post-harvest strawberries.

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Section: Fruit Decaymentioning

confidence: 99%

The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries (Fragaria sp.)

Refilda,

Tanjung,

Yefrida

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The different color of edible coating affected by sungkai leaves extract. Formula 1 as a control that contain water with pH 7, EC F2-F5 has pH around 5.5 in the form of a thick liquid which will form a layer on the surface of the banana [4] Figure 1. Edible coating with five formulas (F1, F2, F3, F4 and F5) with the composition in Table 1.…”

Section: Edible Coating Of Aloe Vera Gel and Sungkai Leaf Extract Per...mentioning

confidence: 99%

“…Previous research use of A. vera gel added with (Acalypha indica. L) leaf extract, guava leaf extract to maintain the physicochemical properties of guava fruit [3,4], the addition of sungkai leaf extract to maintain strawberries [5]. A. vera gel has antimicrobial potential.…”

Section: Introductionmentioning

confidence: 99%

Edible coating effect on physicochemical properties of banana (Musa sapientum L.) during storage

Refilda,

Gustira,

Yefrida

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Banana (Musa sp.) is very important fruit crops in the tropical world. It is recognized for its potential health benefits and nutritional richness. Banana fruit is semi perishable food that rot quickly. Edible coating is a very useful technique to extend the shelf life of fruit and maintain quality for processing post-harvest fruits. In this research, coating of banana fruit (Musa sapientum L.) was carried out using aloe vera gel as a base material and modified by water extract of sungkai leaves. The aim of this research is to obtain the right composition of coating material to extend the shelf life of bananas. Five formulas (F1, F2, F3, F4, and F5 of coating material were prepared and coated on the Banana fruit. The coated banana fruit was evaluated for physicochemical properties using the Standard Methods at storage times of 0, 3, 6, 9, and 12 days. Banana fruit coating with formula F3 (30% Aloe vera gel, 40% Sungkai leaf extract, 2.0% CMC and 1.0% glycerol) showed the best performance on the days 9 with the weight loss 10.28+0.05%, fruit hardness 10.3+0.05 Newton, total acid titration 0.27+0.01%, Total Soluble Solid 27.67+0.58 °Brix, total antioxidants of 18.84+0.12 mgAAE/gFW and total phenolics 33.27+0.20 mgGAE/gFW compared to other compositions. In conclusion, coating Banana fruit with this coating material can extend the shelf life from 3 to 9 days.

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“…(T1, T2, T3, T4, dan T5) adalah pelapis buah jambu biji dengan komposisi seperti pada Tabel 1. [22] .…”

Section: Penurunan Berat Buah Jambu Bijiunclassified

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

Refilda

Ngestu²,

Salim³

et al. 2022

J.Ris.Kim.

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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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Utilization of Aloe vera gel and Acalypha indica. L leaf extract as edible coating to increase the shelf life of guava (Psidium guajava. L) fruit

Cited by 4 publications

References 12 publications

The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries (Fragaria sp.)

The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries (Fragaria sp.)

Edible coating effect on physicochemical properties of banana (Musa sapientum L.) during storage

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

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