Application of coating-konjac to maintain the quality of Kintamani Siamese oranges during storage

Abstract

Siam Kintamani oranges are very popular nowadays. Its bioactive compounds such as phenolics, carotenoids, vitamins, minerals, and fiber are very beneficial for health. The weakness of Siamese Kintamani oranges is that the quality quickly declines. The quality of Siam Kintamani oranges can be maintained by applying coating. Nanocoating applications from natural materials are currently needed to reduce coatings from synthetic materials. This can support a green economy while significantly reducing the risk of environmental damage. The natural material that has the potential as a coating is konjac tubers because they contain glucomannan polysaccharides and other bioactive compounds. The reason of this examine become to decide the effect of coating- konjac to maintain the quality of Siam Kintamani oranges. The study began with the preparation of konjac flour as the main material for coating and application of coating- konjac on the surface of the Kintamani Siamese orange. This study used a one-factor completely randomized design, namely storage time (0, 5, 10, and 15 days), and five replications. The variables observed were weight loss, colour, number of damaged fruits, texture, water content, acidity, vitamin C and total dissolved solids. The results of the coating-konjac application research show that the storage time affects the characteristics of Siamese Kintamani orange. Siamese Kintamani orange experienced a significant decline in quality on day 10 with the criteria for acidity 4.34, water content 88.04%, color 70.36%, weight loss 13.86%, vitamin C 69 g/100g, texture 26.14 N and total plate count 5.06 log.cfu/g.