Abstract
This study aims to determine the effect of emulsion coating of different fatty acids on the characteristics of Salak Bali fruit and to determine the right emulsion formulation. The experimental design used in this study was a simple randomized complete block design (CRD). The treatments were A0: Salak untreated (control). A1: Salak treated with oleic acid, A2: Salak treated with stearic acid, A3: Salak treated with palmitic acid, and A4: Salak treated with a mixture of oleic acid, stearic acid, and palmitic acid. The experiment was repeated three (3) times and observations were made every 3 days until day 15, including: weight loss, total soluble solids, pH, color and organoleptic tests. The results showed that emulsion coating with oleic acid, stearic acid and palmitic acid had a significant effect on the shelf life of Salak Bali fruit. Stearic acid emulsion (1%) is the best emulsion in fruit coating that produces the best fruit characteristics in terms of durability, color, weight loss, pH, suppressing the increase in soluble solids content and is the emulsion that gets the best choice from the calculation of the average number of panelists on organoleptic texture, color and overall acceptability of salak fruit.
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