<![CDATA[AbstrakTujuan penelitian ini adalah untuk mengembangkan bahan edible coating (EC) alami dari ekstrak daun randu; serta mengetahui pengaruhnya terhadap mutu dan umur simpan mentimun. Rancangan penelitian menggunakan RAL dua faktor yaitu konsentrasi EC, (0%, 50%, 100%), dan suhu penyimpanan (suhu ruang dan suhu rendah). Parameter yang diukur adalah perubahan berat, total padatan terlarut (TPT), pH, warna, kekerasan dan kebusukan mentimun. Hasil penelitian menunjukkan bahwa penurunan berat mentimun yang disimpan pada suhu ruang paling rendah terjadi pada perlakuan kontrol (tanpa EC), sedangkan penurunan berat paling rendah pada penyimpanan suhu rendah adalah perlakuan EC konsentrasi 100%. Perlakuan terbaik untuk mempertahankan mutu (pH, TPT, warna, kekerasan dan kebusukan) terdapat pada kombinasi perlakuan EC ekstrak daun randu konsentrasi 100% dalam penyimpanan suhu rendah. Kombinasi perlakuan tersebut menghasilkan umur simpan mentimun yang paling lama sampai 9 hari.AbstractThe purpose of this study was (1) to develop edible coating material (EC) is a natural, easy to make and widely available, the ceiba pentandra leaf extract, and (2) to determine the effect of the EC material on the quality and shelf life of cucumber. Coating application with cucumber dipping way into the EC material. The design of the experiment made in RAL factorial, with material EC factors, concentrations of EC (0%, 50%, 100%), and storage temperature (room temperature and low temperature). Parameters measured were weight change, soluble solid content (SSC), pH, color, hardness and decay (senescence) of cucumber. The results of the study for the ceiba pentandra leaf extract showed the lowest weight loss of cucumber is in control (no EC or control) were stored at room temperature (about 8%), while at low temperatures is treated EC 100% concentration (about 8.7%). The best treatment to maintain quality (pH, SSC, color, hardness and decay) contained in the EC treatment combination of ceiba pentandra leaf extract 100% concentration with low temperature storage. The combination treatment its resulted in a shelf life of most long cucumber to 9 days.]]>
