<![CDATA[This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat]]>
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