Aplikasi Coating Gel Lidah Buaya Dan Beeswax Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

Abstract

SUMMARY YANDRI ISKANDAR PAH. Application of Aloe Vera and Beeswax Gel Coating to Maintain Avocado Quality at Room Temperature Storage. Supervised by SUTRISNO and EMMY DARMAWATI.

Avocado fruit is a climacteric fruit that continues to undergo physiological processes after harvesting so that the fruit can reduce its freshness and increase its damage at room temperature. One of the treatments to maintain the shelf life of avocados is to use a coating. coating is giving a thin layer on the surface of the fruit. Materials that have the potential to be used as a coating on avocado are aloe vera gel and beeswax. The advantages of aloe vera gel and beeswax as natural ingredients are because they are environmentally friendly, affordable, efficient, biodegradable and contain lipids, proteins and polysaccharides. The purpose of this study was to evaluate and study the application of a combination of aloe vera gel and beeswax on avocado in the form of a composite and bilayer emulsion. In obtaining an aloe vera gel coating solution, it is made by separating the mesocarp of aloe vera from the skin, washing it and soaking it in a 10% citric acid solution for 30 minutes then immersing a 1.9 g/L ascorbic acid solution for 15 minutes and extracting it using a mixer at 5 0C at a speed of 10000 rpm for 30 minutes. Making beeswax 4% is done by melting 40 grams of beeswax at 90-95 0C while stirring and adding 13.33 mL of oleic acid and adding 16.67 mL of triethanolamine, then homogenizing it for 10 minutes and diluting it by adding 940 mL of distilled water and filtering. Preparation of a 30% concentration of aloe vera gel solution (AV30) by adding 700 mL of distilled water to a 300 mL aloe vera gel solution while a 50% concentration of aloe vera gel (AV50) was made by adding 500 mL of distilled water to a 500 mL aloe vera gel solution. while the application of the aloe vera gel solution was done by dipping the fruit soaked in a coating solution for 30 seconds then dried for 30 minutes and stored at room temperature. The bilayer was made by dipping the avocado fruit in the best aloe vera gel solution in the preliminary research, namely 50% aloe vera gel (AV50) for 30 seconds then the avocado was dried for 30 minutes and soaked again in 4% beeswax solution for 30 seconds then dried for 30 minutes and stored at room temperature. This research consists of two stages. The first stage research was conducted to determine the best concentration of aloe vera gel treatment on the quality of avocado fruit consisting of treatment concentrations of 30% (AV30), 50% (AV50), and Control. The results of the first phase of research showed that the best treatment was treatment with a concentration of aloe vera gel 50% (AV50) with the value of each parameter of observation until the 10th day, namely the percentage of damage 0.68%, water content 75.36%, total dissolved solids 4.21 0brix, hardness 1.76 kgf, and weight loss of 10.22%. The best treatment in stage one then proceeded to the second stage by combining aloe vera gel (AV50) and beeswax with a concentration of 4% in the form of composite emulsion (P1), Bi-layer (P2) and Control (P0) treatment. Coating with Composite emulsion treatment (P1) gave better results compared to Control (P0) and Bilayer (P2). This is indicated by several parameters of avocado quality (hardness, respiration rate, weight loss, total soluble solids and color) until the 10th day. The values of these parameters are hardness 1.28 kgf, respiration rate 26.48 mL.kg-1jam-1, weight loss 0.12%, total soluble solids 2.96 0brix, and color (L) 79.92, (a *) -6.42, (b *) 43.84 while the value of coating parameters on untreated avocado (Control) are hardness 0.58 kgf, respiration rate 33.42 mL.kg-1jam-1, weight loss 0.13%, total soluble solids 3.77 0brix, and color (L) 75.90, (a *) -7.55, (b *) 39.42.

Keywords: coating, bilayer, composite emulsion, aloe vera gel, beeswax, avocado