ALOE GEL for MAINTAIN QUALITY OF STRAWBERRY FRUIT Luh Suriati; Ni Made Ayu Suardani Singapurwa
Warmadewa University
Abstract
Abstract. Strawberries are popular fruits and have high economic value. The nutritional content of strawberries is quite high but very easily damaged. One step to maintain the quality and extend the self-life of strawberry fruit is using edible coating. Aloe gel is one of the ordinary components that can be formulated into edible coating because contain glucomannan which is capable of forming cross linking with other ingredients, thus functioning as a barrier to mass transfer. This research aims to study the influence of additives against stability of Aloe gel as edible coating on Strawberry fruit so that it can maintain its freshness during storage The study uses a factorial complete randomized design and two repeats. The first factor is treatment of additives into Aloe gel (ascorbic acid, potassium sorbate, calcium chloride). The second factor is storage time of Strawberry fruit (0, 3, 6, 9, 12 and 15 days). The Ecogel treatment with the addition of ascorbic acid additives can retain the freshness of strawberry fruit until day 9. e in cold temperatures 7 ± 1C. Ecogel with ascorbic acid is able to suppress the weight, vitamin C, pH and total soluble solid and retain moisture content and strawberry fruit texture.
