Efektivitas Edible Coating Spray Gel Lidah Buaya (Aloe vera) dan Daun Sirih (Piper betle) Sebagai Sanitizer Pangan

Abstract

Betel leaf and aloe vera have antibacterial properties as evidenced by the presence of active substances and other organic compounds. The antibacterial activity of both plants was influenced by the presence of secondary metabolites such as glucomannan and phenol in aloe vera and phenol, saponin and flavonoid in betel leaf. This study was conducted to determine the mechanism and activity of the combination of aloe vera gel and betel leaf in the form of edible coating spray as a food sanitizer. The method used is a true experimental design in vitro with a completely randomized design. Then, to test the performance of antibacterial activity, the paper disc diffusion method was used against Staphylococcus aureus and Escherichia coli bacteria. The results showed that there was an inhibitory activity of the preparation against the two test bacteria. The largest inhibition zone was owned by the preparation with a concentration of 100% with a very strong inhibition category against Escherichia coli and a strong category for Staphylococcus aureus. One way ANOVA test followed by Post Hoc Test showed a significant number of p <0.05 which represented a significant difference in fruit rot against the control treatment with a concentration of 100%, while against the control treatment with a concentration of 50% and a concentration of 30% there was no significant difference. Based on the results of this study, the preparation in the form of edible coating spray is effective in increasing food security during the pandemic and reducing losses for fruits and vegetables.