Jurnal Teknologi & Industri Hasil Pertanian
Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian

Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]

Ni Made Defy Janurianti (Universitas Udayana)
I Made Supartha Utama (Universitas Udayana)
Ida Bagus Wayan Gunam (Universitas Udayana)

Article Info

Publish Date
01 Mar 2022

Abstract

Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is needed, one of which is gum arabic. Storage temperature also affects the stability of aloe vera gel. The purpose of this study was to determine the concentration of gum arabic and the optimal storage temperature in stabilizing aloe vera gel as an edible coating. The study used a completely randomized design (CRD) with a factorial pattern. Parameters tested were viscosity, pH, color change, and sedimentation percentage. The results showed that the optimal concentration of gum arabic to produce stable aloe vera gel was 2% in cold storage (5 ± 1ºC), with stability up to 9 days of storage, on the condition that aloe vera gel has a pH of 4.58 ± 0.04, viscosity 40.67 ± 0.58 m.Pa.s, sedimentation percentage 8.13 ± 14.08% and color change (∆E) during storage 20, 09 ± 0.58. Aloe vera gel added with 2% arabic gum can be an edible coating on fruit or vegetables.

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Journal Info
Jurnal Teknologi & Industri Hasil Pertanian
Website

Abbrev

Publisher

Universitas Lampung

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

Description

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