Authors Suriati, L., Utama, I. M. S., Harjosuwono, B. A., and Gunam, I. B. W.
Edible coating has long been known as an alternative to extending the fruit shelf life. One of the natural ingredients that can be used as an edible coating is aloe gel which is rich in functional components. The activity of aloe gel enzymes is very high. To maintain stability should be stored at the right temperature, the stability of aloe gel as an edible coating is reviewed from the treatment of temperature and length of storage, a complete randomized design of factorial patterns consisting of two factors: the first factor of the storage temperature (28″C and 7″C) and the second factor is storage time (0, 2, 4, 6, and 8 days), variables include color, pH, moisture, viscosity, and total microbes. aloe gel as an edible coating can withstand the rate of respiration and some physiological changes due to the maturation of fruits and vegetables during storage, the stability of Aloe gel is strongly influenced by air, light, temperature, and microbes. If not handled properly for 24-36 hours the viscosity of Aloe gel decreases drastically close to the viscosity of water, storage temperature plays a role in maintaining the stability of Aloe gel, determined by temperature and length of storage for the proper stability of the Aloe gel edible coating.
