Authors Suriati, L., Utama, I. M. S., Harsojuwono, B. A., and Gunam, I. B. W.
There is a rising trend in the use of edible coating for fruit, with the aim of maintaining freshness for longer, and also to improve the appearances, these applications are stimulated by the awareness created regarding food health and safety, as the substances used are incorporated with material-additive to ensure fruit quality improvement, in addition, aloe gel is one of the potential natural edible coatings, known to contain numerous functional bioactive compounds. The aim of this research, therefore, was to determine the consequence and influence of incorporated additives (e.g., citric acid, ascorbic acid, potassium sorbate and sorbitol) on aloe gel potentially as an edible coating during storage, initial composition of aloe vera gel include 98.46% of water, 1.08% carbohydrate, protein 0.037%, fat 0.28%, ash 0.22% and pH 4.7. The degree of stability with the incorporation of ascorbic acid extended for 6 day. This is observed from the variable of color difference (?E) 11.30, Chroma (C*) 2.81, transparency 80.34 and the supporting attribute of water content (99.13%), 96 mPa viscosity, pH 3.87, and color visually (clear white-yellow), there has been an upsurge in the popularity of using edible coating to preserve fruit recently, being an environmentally friendly packaging, with easily parsed nature, and thin layer shape ,this phenomenon involves the formation of structural protection, in order to prevent physical, chemical, and biological deterioration, as the materials used serve as additive, carrier and active ingredient, as well as a barrier again gas, moisture, dissolved lipid component displacement, In addition, the main components include hydrocolloids (proteins, polysaccharides), lipids, and composites, while the formulation nature tends to dramatically influence the adhesion capacity on hydrophilic fruit surfaces, hence, there is need to incorporate additive materials on the polymer matrix of edible coating, Synthetic preservatives often raise public concern, hence Aloe Gel as a potentially edible natural polymer is considered based on the functional bioactive component, this raw material is characterized by the ability to form coatings, does not influence the fruit flavor, environmentally safe, inexpensive, and also easy to obtain and apply, however, the limitations in use includes the fast-changing colour, easy dilution, high enzyme activity, and quick oxidation, the stability of aloe gel is strongly influenced by the presence of air, light, heat and microbes, on instances where the immediate storage in a refrigerator is not conducted, through a reaction intensively catalyzed by heat, light and especially the sugar content present
