Pemanfaatan Gel Lidah Buaya Sebagai Edible Coating Untuk Memperpanjang Umur Simpan Paprika (Capsicum Annum Varietas Sunny)

Abstract

Edible coating is one of packaging technique to prolong shelf life of agricultural products, decrease quality degradation and weight loss. There are three items that can be used to make edible coating namely polysacharida, lipid and protein. One of agricultural product that can be used as an edible coating is aloe vera. Aloe vera gel consistss of polysacharida and another potential component that is capable to hamper fresh product from damage. Further more aloe vera gel is also able to take care of dampness by controlling water loss and exchange of dissolve components. One of agricultural products that was choosen for application is paprica. Paprica is one of horticulture product which is lately recognized by Indonesian. Indonesia was exporting paprica to several countries such as Taiwan and Singapore. In 2003, Indonesia exported paprica to Taiwan until 1.5 billion rupiahs with volume export as much 155.955 kilograms. Because of the level amount of export, we have to maintain the quality and paprica freshness so that it can be accepted by consumers. One of way to maintain the quality and paprica frehness is by coated paprica with aloe vera gel. The purpose of this study is to get aloe vera gel formula. This study consists of five steps which are physical and chemical analysis of Aloe vera, physical and chemical analysis of paprica, effect of CMC addition to Aloe vera gel viscosity during storage, effect of CMC addition to Aloe vera gel pH during storage and paprica coating by Aloe vera gel and quality degradation during srorage. This study was done by using three kinds of CMC concentration (0.5%, 1% and 1.5%) and immersed time (1 minute, 3 and 5 minutes). From the study is found that aloe vera gel is capable to prolong shelf life of paprica until 21 days. Increasing of weight loss, hardness and brightness level, soluble solid, acid total and vitamin C content occurred in paprica which was coated by aloe vera gel. The best condition of this study is paprica which was immersed during one minute in aloe vera gel with 1% CMC concentration. It had the smallest weight loss and hardness value compared with another conditions. Generally the result of organoleptic test in textur, colour and odor showed that paprica still can be accepted after 21 days storage.