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Reka Evelina Gultom
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dengan Campuran Karagenan terhadap Karakteristik Buah Pepaya (Carica papaya L) Potong Segar selama Penyimpanan Reka Evelina Gultom; Ida Ayu Rina Pratiwi Pudja; Ida Ayu Gede Bintang Madrini
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 1 (2025): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2025.v13.i01.p10

Abstract

Fresh-cut papaya fruit (Carica papaya L) is one of the minimally processed products that has gonethrough the process of cutting and peeling so that it tends to be easily damaged and physiologicalchanges due to peeling and cutting compared to whole fruits. This study aims to determine the effect ofaloe vera gel with carrageenan mixture on the shelf life of freshly cut papaya fruits during storage. Thisstudy used a Simple Complete Random Design with a level of 6 treatments, namely aloe vera gel withconcentrations of 0%, 10, 15%, 20%, and 30% mixed with 2% carrageenan. The experiment wasrepeated three times and the storage temperature (10±1°C) was stored for 12 days, the parametersobserved were weight loss, hardness, moisture content, vitamin C content, total dissolved solids, colorand cooling rate. The results of the study showed that the interaction of aloe vera gel had a real effecton the change in the quality of freshly cut papaya. Aloe vera gel coating with carrageenan mixture asan edible coating material has a real effect compared to freshly cut papaya fruit without treatment forweight loss, fruit hardness, total titrated acid, total dissolved solids, vitamin C content, moisture content,color, and cooling rate, The best concentration of aloe vera gel coating with carrageenan mixture thatcan maintain the freshness condition of freshly cut papaya fruit is 2% carrageenan with 30% aloe veragel extract.
Co-Authors I. A. G. Bintang Madrini Ida Ayu Rina Pratiwi Pudja