The Effect Characteristic of Aloe Vera and Grass Jelly Leaves as Edible Coating of Shallot (Allium Cepa L) During Storage

¹ Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Jl. Kawasan Puspiptek-Kec. Setu, South Tangerang City, Banten, Indonesia, 15314
² Research Center for Sustainable Production System and Life Cycle Assessment, Research Organization for Energy and Manufacture, Jl. Kawasan Puspiptek-Kec. Setu, South Tangerang City, Banten, Indonesia, 15314
³ Research Center for Behavioral and Circular Economics, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Sasana Widya Sarwono Building 6th Floor, Jalan Gatot Subroto No. 10 South Jakarta - Jakarta, Indonesia 12710

^1* Corresponding author: niwa009@brin.go.id

Abstract

Shallot (Allium cepa L.) is a perishable horticultural product. Several techniques, including coating, can be used to extend the shelf life of shallot. Aloe vera and grass jelly leaves are prominent plant-based substances that can be used in coatings and are safe to consume. This study aimed to determine the effect of edible coating using aloe vera and grass jelly leaves on shallots during storage. The study used a randomized block design (RBD) which consisted of 4 treatments: control (without any treatments, K); grass jelly leaves+aloe vera (ingredients 1:1, H); H+ 10% ginger extract (HJ); H+1% CMC (HC). The parameters observed consisted of weight loss, percent damage, hardness, water content, and total soluble solids (TSS). The results demonstrated that the H treatment significantly affected the treatment variables (p<0.05). Treatment H had lower weight loss, percent damage, hardness, and water content than other treatments, while TSS increased during storage. The best treatment was treatment H, which had a 16-week storage period, a weight loss of 55.18%, percent damage of 27.49%, a hardness of 3.54 kg/cm2, a moisture content of 85.67%, and a TSS of 11.21oBrix.