Abstract
Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. 
 Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage
Highlights
Alpukat (Persea americana Mill.) termasuk komoditas buah-buahan dengan permintaan yang tinggi
The results showed that aloe vera gel coating VLJQL¿FDQWO\ affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados
81 Irradiation, 71 Moisture sorption isotherm, 23 Oil palm, 9 Oleoresin, 45 Optimum Ripeness Position, 9 Ozon, 15 Peleg model, 81 Physicoshemical, 97 Rasping performance, 113 Rehydration, 81 Rice Milling Unit, 1 Rotation speed, 113 Static mixer reactor, 39 Storage, 29, 71 Teeth diameter, 113 Temperature, 29 Thin layer drying, 53 Total Plate Count, 15 Ultrasound, 45 Yield, 45
Summary
Redaksi Jurnal Keteknikan Pertanian mengucapkan terima kasih kepada para Mitra Bebestari yang telah menelaah naskah pada penerbitan Vol 8, No 3 Desember 2020. Ucapan terima kasih disampaikan kepada: Prof.Dr.Ir. Lilik Soetiarso (Universitas Gadjah Mada), Dr.Ir. Lady Lengkey, M.Si (Universitas Sam Ratulangi), Ir. Siti Mariana Widayanti, M.Si, (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian), Dr.Ir. Lilik Pujantoro Eko Nugroho, M.Agr (Departemen Teknik Mesin dan Biosistem, IPB University), Dr.Ir. Emmy Darmawati, M. Si (Departemen Teknik Mesin dan Biosistem, IPB University), Dr Andasuryani, S.TP, M.Si (Universitas Andalas), Ahmad Thoriq, S.TP, M.Si (Universitas Padjadjaran)
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