Development of Edible Coating Products Based on Palm Oil Derivative To Extend The Arumanis Mangoes Freshness

Abstract

Mangoes are harvested as a climatic fruit if they are mature but not ripe and then undergo a ripening process. Coating is applied during postharvest activities to extend their freshness. The extension of the shelf life of horticultural products is accomplished by suppressing the rate of respiration, which is the reduction of the rate of O2 intake and the rate of CO2 removal. As a result, it slows the metabolic process of the fruit, prevents excessive water loss through transpiration, and inhibits the rate of ethylene formation. The general requirements for this fruit coating are: does not affect the odor and taste, is easy to dry, is not sticky, is not easily broken, does not produce a thick surface, is not toxic, is easy to obtain, and is inexpensive. The goal of this study is to create a prototype of edible coating products using a 1000 mL laboratory apparatus and palm oil derivative feedstock. The product was tested by applying it to mangoes to extend the fruit’s freshness. The mangoes used in this coating process are Arumanis mangoes from East Java with an 80-85% maturity level. The application result of the edible coating products based on palm oil derivatives shows that these Arumanis mangoes have been able to suppress weight losses of up to 5% for approximately 4 (four) weeks, the hardness level is 22.33N, Total Dissolved Solids (Brix) is 9.27, O2 and CO2 respiration rate of 10.91 and 15.24 ml / kg / hour.