Effect of Aloe Vera Gel (Aloe barbadensis Miller) Coating with Carrageenan Mixture on the Characteristics of Fresh-Cut Papaya(Carica papaya L) during Storage

Authors

  • Reka Evelina Gultom Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Ida Ayu Rina Pratiwi Pudja Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
  • Ida Ayu Gede Bintang Madrini Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/j.beta.2025.v13.i01.p10

Keywords:

fresh-cut papaya fruit, carrageenan, aloe vera, coating.

Abstract

Fresh-cut papaya fruit (Carica papaya L) is one of the minimally processed products that has gone
through the process of cutting and peeling so that it tends to be easily damaged and physiological
changes due to peeling and cutting compared to whole fruits. This study aims to determine the effect of
aloe vera gel with carrageenan mixture on the shelf life of freshly cut papaya fruits during storage. This
study used a Simple Complete Random Design with a level of 6 treatments, namely aloe vera gel with
concentrations of 0%, 10, 15%, 20%, and 30% mixed with 2% carrageenan. The experiment was
repeated three times and the storage temperature (10±1°C) was stored for 12 days, the parameters
observed were weight loss, hardness, moisture content, vitamin C content, total dissolved solids, color
and cooling rate. The results of the study showed that the interaction of aloe vera gel had a real effect
on the change in the quality of freshly cut papaya. Aloe vera gel coating with carrageenan mixture as
an edible coating material has a real effect compared to freshly cut papaya fruit without treatment for
weight loss, fruit hardness, total titrated acid, total dissolved solids, vitamin C content, moisture content,
color, and cooling rate, The best concentration of aloe vera gel coating with carrageenan mixture that
can maintain the freshness condition of freshly cut papaya fruit is 2% carrageenan with 30% aloe vera
gel extract.

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Published

2025-04-30

How to Cite

Gultom, R. E., Pudja, I. A. R. P., & Madrini, I. A. G. B. (2025). Effect of Aloe Vera Gel (Aloe barbadensis Miller) Coating with Carrageenan Mixture on the Characteristics of Fresh-Cut Papaya(Carica papaya L) during Storage. Jurnal BETA (Biosistem Dan Teknik Pertanian), 13(1), 88–99. https://doi.org/10.24843/j.beta.2025.v13.i01.p10

Issue

Vol. 13 No. 1 (2025): April

Section

Articles

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