<![CDATA[Abstrak. Mentimun (Cucumis sativus L) ialah salah satu tanaman dengan famili Cucurbitaceae (tanaman labu-labuan), mentimun banyak diminati oleh semua kalangan masyarakat. Dalam menjaga mutu mentimun setelah panen, penting untuk memperhatikan penanganan pasca panen agar mentimun tetap berkualitas ketika sampai di tangan konsumen. Salah satu metode yang dapat digunakan dalam penanganan pasca panen mentimun adalah dengan menggunakan pelapisan (coating). Pelapisan ini bertujuan untuk melindungi mentimun dari proses respirasi yang dapat merusak kualitasnya. Dengan melapisi kulit luar mentimun menggunakan lilin, respirasi dapat dikendalikan sehingga menghambat perubahan warna, menurunkan laju respirasi, serta meningkatkan penampilan kulit mentimun untuk menarik minat konsumen. Selain itu, pelapisan juga dapat memperpanjang umur simpan mentimun dan menjaga kesegarannya. Penelitian ini bertujuan untuk mengetahui efektivitas penambahan pati singkong pada edible coating gel lidah buaya terhadap kualitas mentimun dan pengaruh suhu penyimpanan terhadap kualitas mentimun. Percobaan ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih Jurusan Agroteknologi Fakultas Pertanian Universitas Syiah Kuala, Darussalam Banda Aceh pada bulan April 2022 sampai Juni 2022. Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 5 x 2 dengan 3 ulangan, sehingga terdapat 10 kombinasi perlakuan 30 unit percobaan. Setiap satuan percobaan terdiri dari 3 sampel mentimun. Terdapat dua faktor yang diteliti yaitu: Faktor pertama dalah penambahan pati singkong pada gel lidah buaya yang terdiri dari 5 taraf dan Faktor kedua yaitu perbedaan penyimpanan suhu yang terdiri dari 2 taraf. Berdasarkan hasil penelitian menyatakan bahwa penambahan pati singkong pada edible coating gel lidah buaya berpengaruh tidak nyata terhadap susut bobot, kadar air, kadar vitamin C. Hasil penelitian suhu penyimpanan menunjukkan pengaruh nyata terhadap kadar air hari ke 7, serta pengaruh tidak nyata pada susut bobot hari ke 7 dan kadar vitamin C hari ke 7.Abstract. Cucumber (Cucumis sativus L) is one of the plants belonging to the Cucurbitaceae family (gourd plant), which is in great demand by all levels of society. In order to maintain the quality of cucumbers after harvest, it is important to pay attention to post-harvest handling to ensure that the cucumbers remain in good condition when they reach the consumers. One method that can be utilized in the post-harvest handling of cucumbers is through the use of coating. The purpose of this coating is to protect the cucumbers from the respiratory process that can damage their quality. By applying a wax coating to the outer skin of the cucumbers, respiration can be controlled, thereby delaying color changes, reducing respiration rate, and enhancing the appearance of the cucumber skin to attract consumer interest. Furthermore, coating can also extend the shelf life of cucumbers and maintain their freshness.This study aims to determine the effectiveness of adding cassava starch to aloe vera gel edible coating on the quality of cucumbers and the effect of storage temperature on the quality of cucumbers.This research was conducted at the Laboratory of Seed Science and Technology, Department of Agrotechnology, Faculty of Agriculture, Syiah Kuala University, Darussalam Banda Aceh from April 2022 to June 2022. This study used a Completely Randomized Design (CRD) factorial pattern 5 x 2 with 3 replications, so there were 10 combinations treatment of 30 experimental units.Each experimental unit consisted of 3 cucumber samples. There are two factors studied, namely: The first factor is the addition of cassava starch to aloe vera gel which consists of 5 levels and the second factor is the difference in temperature storage which consists of 2 levels.The results showed that the addition of cassava starch to aloe vera gel edible coating had no significant effect on weight loss, moisture content, vitamin C content, L color (brightness), color a (red), color b (yellow), organoleptic test on outer color , deep color, texture, fragrance and overall acceptability.The results of the research on storage temperature had a very significant effect on weight loss, a significant effect on the moisture content on the 7th day, no significant effect on weight loss on day 7 and levels of vitamin C on day 7.]]>
