PEMANFAATAN LIDAH BUAYA SEBAGAI EDIBLE COATING DALAM MENINGKATKAN DAYA SIMPAN BUAH

Fio Farel Abigail Ongkowijoyo

Abstract


Makanan dapat dengan mudah rusak oleh kontaminasi mikroba, kimia, ataupun fisik. Pada buah, kerusakan dapat disebabkan oleh uap air yang keluar dari buah ke lingkungan. Setiap kerusakan yang terjadi dapat memperpendek umur simpan buah. Untuk mengatasi masalah tersebut, diperlukan kemasan yang dapat menghambat perpindahan massa dari buah ke lingkungan yang bersifat biodegradable, sehingga dapat terurai secara hayati dan tidak mencemari lingkungan. Tujuan dari mini review ini adalah mengulas pemanfaatan lidah buaya sebagai edible coating dalam meningkatkan daya simpan buah. Berdasarkan referensi yang didapat, edible coating lidah buaya dapat menjadi penghalang perpindahan uap air, antara lain pada buah pepaya, jeruk, berry, dan tomat dengan atmosfer disekitarnya, memperlambat laju transpirasi, respirasi, dan proses oksidasi. Pemanfaatan edible coating lidah buaya dapat memperpanjang umur simpan dan mempertahankan kualitas beberapa buah.


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Keywords


Lidah buaya; Edible coating; Biodegradable; Umur simpan

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References


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