The Effect of Sesame Oil and Kecombrang Leaves Extract Emulsion as a Coating Material on Quality Attribute of Salak Madu’s Fruit during Storage
DOI:
https://doi.org/10.24843/JBETA.2021.v09.i02.p09Keywords:
salak madu, kecombrang leaves extract, sesame oilAbstract
Because of shelf life of salak madu fruit is relatively short and easily spoiled during storage, the fruit is
difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang
leaf extract and sesame oil as an edible coating to preserve quality and extend the shelf life of the fruit. This
study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract
with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil with concentrations
level are (0%, 0,55% and 1%). Parameters tested were weight loss, color difference, total acid, total
dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all samples
were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil
influences the total acid, while the single treatment of kecombrang leaf extract has an effect on the color
difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total
dissolved solids and damage intensity. The emulsion of kecombrang leaves extract 8% and sesame oil 1%
was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate
of change in texture, total dissolved solids and weight loss, but the combination could not inhibit the rate
of change on total acid and the color of the fruit. Based on the value of damage intensity, kecombrang
leaves extract 8% and sesame oil 1% treatment, could inhibit weight loss and hardness until day 10, while
inhibiting fungal growth until day 9.
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