PENGARUH LAMA PERENDAMAN MENGGUNAKAN PATI BIJI ALPUKAT DAN EKSTRAK LIDAH BUAYA TERHADAP KEAWETAN BUAH STRAWBERRY

2024-07-01

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ABSTRACT Introsuctions: To prevent quality loss and extend the shelf life of food, an alternative approach using special treatment methods is needed. One way to reduce respiration and perspiration and protect readily biodegradable foods is to coat them with safe to consume and biodegradable wax, known as “edible coating.” Objective: To determine the effect of soaking time with avocado seed starch and aloe vera extract on the shelf life of strawberries. Metode: This study is an experiment using the true experimental method to evaluate the cause-effect relationship between the group that received the treatment and the control group and then compare the results. The research design used a post test-only control group design, first collecting data before testing the effectiveness of long soaking with avocado seed starch and aloe vera extract in extending the shelf life of strawberries through laboratory testing. Results: The shelf life of strawberries in each treatment of long soaking in aloe vera extract and avocado seed starch was found to be lowest in the control group with a shelf life of 2 days and the highest shelf life was in the 15-minute long soak treatment with a shelf life of 6 days. Conclusion: It is known that the effect of soaking time on shelf life with a sig value of 0.000 at 15-minute soaking time can extend the shelf life of strawberries by 6 days. There is an influence of soaking time on the organoleptic test parameters of physical changes in strawberry fruit. The effective soaking time is 15 minutes that can affect the shelf life of strawberries.