<![CDATA[Because of shelf life of salak madu fruit is relatively short and easily spoiled during storage, the fruit is difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating to preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil with concentrations level are (0%, 0,55% and 1%). Parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all samples were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil influences the total acid, while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion of kecombrang leaves extract 8% and sesame oil 1% was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change in texture, total dissolved solids and weight loss, but the combination could not inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, kecombrang leaves extract 8% and sesame oil 1% treatment, could inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.]]>
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