Coating Application to Extend the Shelf Life of Sweet Potatoes cv. Cilembu

Abstract

Sweet potato (Ipomoea batatas L.) cv. Cilembu (Cilembu) is one of the commodities listed in Geographical Indications (IG) with number IDIG000000019. The specialty of Cilembu is that it tastes sweet like honey, making it attractive to the export market. The export market distribution process takes a relatively long time, so treatment is needed to maintain quality. Coating application is one of the efforts to slow down the process of respiration and transpiration which causes a decrease in quality. The purpose of the study was to determine the best coating application made from aloe vera flour and carrageenan in maintaining the quality of Cilembu sweet potato. The stages of the research were sample preparation, coating solution making, application of coating, and observation for 30 days of shelf life. The concentration of coating solution was aloe vera (AL) 1% and 2%, and carrageenan (K) 0.01% and 0.02%. The best coating formulation was selected based on quality parameters of Cilembu, namely browning index, weight loss, total dissolved solids and hardness. Based on the value of these parameters, AL2K2 coating (combination of 2% aloe vera and 0.02% carrageenan) is the best coating formulation that can minimize quality loss after 30 days of room temperature storage (27°C-30°C). The application of AL2K2 coating can maintain a browning index of 2.3, weight loss of 7.82%, total dissolved solids 15.2 °brix, and hardness of 5.59 kgf while the control (without treatment) value of these quality parameters are 4.30, 9.59%, 14.4 °brik, and 5.52 kgf for each of these parameters