The characteristics of Aloe vera gel as an edible coating

1st International Conference on Food and Agriculture 2018

Suriati, L.^1 ; Mangku, I.G.P.^1 ; Rudianta, I.N.^1

Department of Food Science and Technology, Warmadewa University, Denpasar Bali, Indonesia^1

关键词: Aloe vera gels;    Edible coating;    Gas exchange;    Human health;    Natural ingredients;    Post harvest;    Sugar reduction;    Variable weight;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/207/1/012051/pdf
DOI  :  10.1088/1755-1315/207/1/012051

来源: IOP

【 摘 要 】

Preserving fruits using edible coating already long known. The edible coating serves to improve the appearance, as gas exchange barrier, retain moisture, antimicrobial and extend shelf life. The edible coating is widely used because it does not harm human health, can be eaten and biodegradable. One of the natural ingredients potentially as an edible coating is Aloe Vera leaf gel containing compounds such as polysaccharides, glucomannan, sugar reduction, tannins, organic acids, minerals, proteins. But the weakness is the gel that easily becomes diluted. The purpose of this research is to find out the best characteristics of Aloe vera gel as an edible coating that can be applied at the post-harvest handling of fruits. This study used a randomized complete design. From the results obtained that the gel is stored at cool temperatures are relatively stable, as seen from variable weights and water levels. The gel is stored at room temperature a little decline. The longer it is stored at room temperature, the moisture content of Aloe Vera gel. The gel is stored at cool temperatures increasing pH up to day 5 after it declined again. While the gel is stored at room temperature that is relatively stable at pH range 2.