PENGARUH PENAMBAHAN EKSTRAK KULIT MANGGIS (Garcinia mangostana L.) PADA EDIBLE COATING BERBASIS ALGINAT YANG DIAPLIKASIKAN PADA BUAH APEL POTONG MANALAGI

Manalagi apples are often consumed fresh or minimally processed (fresh cut). However, minimally processed fruit is susceptible to changes in physiological and chemical terms. One way to inhibit or delay the ripening and damage of apples is to coat the fruit with an alginate-based edible coating method added with mangosteen peel extract and stored at room temperature. This study aims to determine the effect of adding mangosteen peel extract to alginate-based edible coatings on the quality of water content, color intensity, weight loss and hardness of cut manalagi apples during storage.
This study used a simple randomized design consisting of 1 factor with 3 replications. The factor tested was the concentration of mangosteen peel extract (0.5%, 1.5% and 2.5%). Which is then stored for 2 hours, 4 hours, and 6 hours. Parameters observed included moisture content, brightness level (L), redness level (a+), yellowness level (b+), weight loss and hardness level.
The results showed that there was an effect of adding the concentration of mangosteen peel extract and storage time on cut manalagi apples coated with edible coating which affected the water content of cut manalagi apples, color intensity level (L), color analysis (a+), color analysis (b+) , weight loss, and texture level of hardness of cut manalagi apples in the application of alginate-based edible coating with the addition of mangosteen rind extract concentration on the shelf life of cut manalagi apples. Giving mangosteen peel extract can inhibit the browning process in cut manalagi apples that have been coated with edible coating. The best treatment was at P4, namely edible coating based on alginate 2.5% with the addition of 3.5% mangosteen peel extract in maintaining the shelf life and appearance of cut manalagi apples. This treatment has high water content, low weight loss, maintained texture, and good color intensity.