Authors L. Suriati, I.G.P. Mangku, I.N. Rudianta,
Preserving fruits using edible coating is already long known. The edible coating serves to improve the appearance, as a gas exchange barrier, retains moisture, is antimicrobial and extends shelf life. The edible coating is widely used because it does not harm human health, can be eaten, and is biodegradable. One of the natural ingredients potentially as an edible coating is Aloe Vera leaf gel containing compounds such as polysaccharides, glucomannan, sugar reduction, tannins, organic acids, minerals, and proteins. But the weakness is the gel that easily becomes diluted, aloe gel is stored at room temperature that is relatively stable at pH range 2, development of the post-harvest handling of agricultural products in the world is increasingly developing and still developing. Some way has done among others with the use of low temperature, atmospheric modification, delivery of chemicals, coating wax, and edible coatings, the edible coating is a thin layer of edible and easily definable natural (biodegradable), that serves to prevent changes to the chemical, physical and biological. In addition, an edible coating can prevent mass displacement, as an additive, is a barrier against moisture and gas exchange of O2 and CO2, edible coating gives the advantage that is some active ingredients can be incorporated into polymer matrices and can maintain the nutritional and sensory attributes, some natural ingredients can be used as a preservative (edible coating) in particular on direct fruit is eaten without peeling his skin. Aloe Vera gel is a potential natural material that can be used as an edible coating because it consists of polysaccharides containing many functional components. The nature of antimicrobial and antioxidant ability of Aloe gel is able to inhibit post-harvest damage. Gel Aloe Vera can make such a layer of wax and is easily applied.
