<![CDATA[Tujuan penelitian ini adalah untuk mendapatkan jenis bahan pelapis dan konsentrasi terbaik yangmampu mempertahankan mutu buah manggis selama penyimpanan di suhu ruang. Penelitianmenggunakan Rancangan acak lengkap dengan 2 faktor yaitu jenis bahan pelapis (Minyak Wijendan CPO) dan konsentrasi minyak yang digunakan (1%, 5% 20%, dan 30%). Masing-masingperlakuan diulang sebanyak 2 kali sehingga akan diperoleh 16 unit perlakuan. Parameter yangdiamati adalah susut bobot buah, Total Padatan Terlarut (TPT), dan laju respirasi buah manggisselama penyimpanan. Berdasarkan data yang diperoleh diketahui bahwa buah manggis yangdilapisi menggunakan minyak Wijen 30% memberikan persentase susut bobot terkecil yaitusebesar 4,89%. dan rata-rata nilai Total Padatan Terlarut terendah yaitu sebesar 16,98o brix. Lajurespirasi juga menunjukkan bahwa konsentrasi emulsi minyak berbanding terbalik dengan lajurespirasi buah manggis yang dilapisi The aims of this research were to obtain the best kind of coating material and consentrations ofnatural oil which could preserve the quality of mangosteen during storage. This research appliedComplete Randomized Design using 2 factor that was the kinds of natural oil (sesame oil, andcrude palm oil) and emulsion consentrations (1%, 5% to 20%, and 30%). In addition, eachtreatment was repeated twice to obtain 16 experimental units. Observed parameters were weightloss, Total Soluble Solid (TSS) and respiration rate of mangosteen during storage. According tothe results, there were found that the mangosteen coated using 30% sesame oil had the smallestpercentage of weight loss and Total Soluble Solid with about 4.89% and 16.98 °brix respectively.Respiration rate show that the oil concentration in emulsion was inversely proportional torespiration rate of mangosteen coated by that emulsion]]>
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