KARAKTERISTIK DAN APLIKASI EDIBLE COATING PADA BUAH DAN SAYUR

Violin Leonard

Abstract


Buah dan sayur memiliki sifat yang mudah rusak (perishable food). Apabila buah dan sayur mengalami kerusakan, nutrisi dalam bahan terutama vitamin akan hilang karena bereaksi dengan oksigen. Diperlukan teknologi pascapanen yang tepat untuk mengurangi kerusakan, menjaga kualitas, dan memperpanjang umur simpan buah dan sayur. Tujuan dari penulisan seminar ilmiah ini adalah membahas karakteristik dan aplikasi edible coating pada buah dan sayur. Edible coating adalah pelapis yang dapat dimakan serta memiliki kemampuan untuk mempertahankan umur simpan buah dan sayur. Edible coating memiliki kemampuan sebagai pelindung buah dan sayur dari kerusakan biologis, mikrobiologis, dan kimiawi, sehingga umur simpan dapat diperpanjang. Edible coating memiliki permeabilitas yang rendah terhadap gas O2 dan CO2 sehingga dapat memperlambat laju respirasi buah dan sayur. Aplikasi edible coating juga dapat melindungi bahan dari transpirasi sehingga mencegah terjadinya susut bobot dan pelunakan bahan. Penggunaan bahan yang memiliki sifat antimikroba dapat memberikan sifat antimikroba pula pada edible coating. Sifat antimikroba tersebut dapat menghindari buah dan sayur dari kontaminasi mikroba sehingga kerusakan mikrobiologis dapat dicegah dan umur simpan lebih panjang.

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Keywords


buah; sayur; klimaterik; non-klimaterik; edible coating

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