EDIBLE COATING PATI JAGUNG DENGAN PENAMBAHAN EKSTRAK JERUK NIPIS UNTUK ANTI PENCOKLATAN PADA BUAH POTONG APEL MALANG CHERRY
EDIBLE COATING PATI JAGUNG DENGAN PENAMBAHAN EKSTRAK JERUK NIPIS UNTUK ANTI PENCOKLATAN PADA BUAH POTONG APEL MALANG CHERRY
DOI:
https://doi.org/10.36815/snp2m.v0i2.378Keywords:
apel, edible coating, pati jagung, pencoklatanAbstract
ABSTRACT
The fresh-cut fruits development rises due to the increasing the demand of convenience ready to eat fruits. Malang Cherry apple is an eminent horticultural product in East Java. Unfortunately, the apples cannot use yet as fresh-cut fruit due to their browning properties after removing their peel. Therefore, the purpose of this research is to investigate the effect of edible coating from corn starch with lime extract as anti-browning in fresh cut Malang Cherry apple. The dipping method was used in this research along with three variables such as control (uncoated) and edible coating corn starch with 0%, 5% and 15% (v/v) lime extrac). Edible coating with or without lime extract can reduce loss weight until 18.6% compared to control. The excellent treatment was edible coating corn starch with 15% lime extract. This treatment can raise lightness value, decrease the browning index and b* value during 24 hours of storage.
Keyword: apple, browning, corn starch, edible coating
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