Ekstrak pati biji alpukat sebagai edible coating pada buah tomat (Solanum lycopersicum L.)

Abstract

An edible coating is a thin layer composed of consumable materials applied to food surfaces. In post-harvest management, the application of edible coatings serves as an effective strategy to mitigate the deterioration of tomatoes and extend their shelf life. This study aimed to evaluate the optimal concentration of avocado seed extract for the formulation of an edible coating and to assess its application on tomato fruit. The research was conducted at the Agricultural Product Processing Laboratory, Polbangtan Gowa. The research was conducted using a Completely Randomized Design (CRD) consisting of four levels of treatment (avocado seed starch-based edible coating) with three replications. Each experimental unit comprised five tomato fruits, resulting in a total of 60 samples. The results demonstrated that avocado seed starch concentrations of 10 g/L and 15 g/L were effective as edible coatings for prolonging the storage life of tomatoes. Specifically, the 15 g/L concentration (P2) emerged as the superior treatment in maintaining weight loss stability, firmness, and color quality compared to other treatments.