Application of Dragon Fruit (Hylocereus Polyrhizus) Pectin and Cassava Starch in Edible Coating Formulation to Extend Storage Time of Fresh-Cut Apples (Malus Sylvestris) = Aplikasi Pektin Buah Naga dan Tapioka dalam Formulasi Edible Coating untuk Memperpanjang Umur Simpan Apel Potong Segar

Agustin, Felicia (2019) Application of Dragon Fruit (Hylocereus Polyrhizus) Pectin and Cassava Starch in Edible Coating Formulation to Extend Storage Time of Fresh-Cut Apples (Malus Sylvestris) = Aplikasi Pektin Buah Naga dan Tapioka dalam Formulasi Edible Coating untuk Memperpanjang Umur Simpan Apel Potong Segar. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dragon fruit (Hylocereus polyrhizus) peel is a waste from dragon fruit consumption that contains pectin. Edible coating can be used to increase storage time of food product, such as fresh-cut apples (Malus sylvestris). The aim of this research was to utilize dragon fruit pectin in the making of edible coating to extend the storage time of fresh-cut apples in different storage condition. The concentration of dragon fruit pectin used in this research were 1.46, 1.93, and 2.40%, while the concentration of cassava starch used were 40%, 50%, 60%. The incorporation of different concentration of dragon fruit pectin and cassava starch was done to determine the edible film with the desirable characteristics. Edible film made with 1.93% of pectin and 50% of cassava starch (based on pectin weight) had a high tensile strength, moderate elongation and moderate water vapor transmission rate value. Edible film with the selected formulation was applied to the fresh-cut apples at different storage time. The uncoated fresh-cut apples stored in room temperature and refrigeration temperature only had storage time for 2 and 12 days, respectively. While, the coated fresh-cut apples stored in room temperature and refrigeration temperature had storage time up to 3 and 15 days, respectively. The application of edible coating can maintain the hardness, lightness, total titratable acidity and total dissolved solids and also reduce the weight loss, total plate count and total molds and yeast count of fresh-cut apples during storage. Therefore, the application of edible coating can be used to extend the storage time of fresh-cut apples in both room temperature and refrigeration temperature.

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