Abstract
Minimally processed Cantaloupe melon has a short life because it contains high water content which is speeding up the process of spoilage. The objectives of the research were to determine the stearic acid addition on edible coating from cassava starch with low temperature storage to maintain the quality and to extend the minimally processed melon shelf life. This research used a factorial randomized complete design. Edible coating solutions were composed of 3 % cassava starch (w/v), 1 % carbo methyl cellulose (w/v) and 5 % glycerol (v/v). The treatments consisted of two factors, the first factor was the stearic acid addition on edible coating of 4 levels (0%, 0.5%, 1%, and 1.5%) and the second factor was low temperature storage with 2 levels (5°C and 10°C) with three replications. Observed parameters were respiration rate, moisture content, total titratable acidity, total soluble solids, color and weight loss. Results of this research showed that the best treatment of processed Cantaloupe was the temperature storage of 5°C and the 1.5% stearic acid addition for 5 days storage with respiration rate 33.59 mgCO2/kg hour; moisture content 8.48% (d.b.) ; total titratable acidity 38%; total soluble solid content 6.17 obrix; Hue angle 88.79o (yellow); and weight loss 5.85%.
Highlights
Melon (Cucumis melo L.) is a tropical fruit crops grown in Indonesia
The treatment in this study consisted of 2 factors and 3 replications, namely the addition of stearic acid (a) which consists of 4 levels of 0%: 0.5 %: 1 %: 1.5 % and the storage temperature (b) which consists of 2 levels were 5° C and 10° C
The value of the weight loss occurred in 1.5% addition of stearic acid with a storage temperature of 5°C was 5.85%
Summary
Melon (Cucumis melo L.) is a tropical fruit crops grown in Indonesia. One type of melon that is preffered by many local consumers is cantaloupe melon. Cantaloupe melon fruit that consumed in fresh form it takes to peel, seed and slicing disposal. This causes minimal processing of cultivated melon becomes very important. Processed fruits have a relatively short shelf life due to consist of high water content which accelerates the damage occurred. According to [11], to minimize the spoilage in to a minimum of processed products include storage at low temperatures and the use of layers with an edible coating material. Processed fruit storage is usually carried out at low temperature is in the refrigerator, because it can extend the shelf life. During storage at low temperature, respiratory or metabolic processes in the fruit tissue become blocked
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