PEMANFAATAN GEL LIDAH BUAYA (ALOE CHINENSIS L.) YANG DIAPLIKASIKAN DENGAN GLISERIN SEBAGAI BAHAN PELAPIS BUAH PISANG BARANGAN (MUSA ACUMINATA L.)
ABSTRACT: Aloe vera gel (Aloe
chinensis L.) is a polysaccharise that contains a lot of inhibitor components
for postharvest damage in fresh food products and is capable of maintaining
humidity by means of controlling the water loss. The material that can be
combined with the coating material to maintain the compound of the Aloe gel is
glycerine. This research aims to find out the influence of coating materials of
Aloe vera gel bu adding glycerine to the storage of barangan banana (Musa
acuminata L.). The research was conducted from April to July 2014. It employed
a Completely Randomized Design with 7 concentration of glicerine (0%, 5%, 6%,
7%, 8%, 9%, 10%). Analysis results showed that the educed weight of the banana
covered with a mix of Aloe vera gel and glycerin of 75 was 6,75%. The banana
skin color covered with a mix of Aloe vera gel and glycerin of 7% resulted in a
score of 22. The organoleptic test resulted in the aroma score of 5,00-5,47 and
flavor of 5,18-5,71 which means the banana is somewhat favored by consumers.
The Kruskal-Wallis analysis results continued with Nemenyi test on the banana
glucose level showed that the banana coated with a mix of Aloe vera gel and
glycerin 7% had a glucose level of 4,5% on the 12th day of observation.
Penulis: Yuke Zafika,
Mukarlina, Riza Linda
Kode Jurnal: jpbiologidd150108
