THE EFFECT OF PLASTICIZER ADDITION TO CHARACTERISTICS OF NATA DE COCO-BASED EDIBLE COATING

Abstract

The effect of plasticizer types and concentrations to edible film and coating based on nata de coco has been conducted. This research was conducted with Completely Randomized Design (CRD) factorial with 2 factors, plasticizer type (P) and concentration (K). Plasticizer type varied in glycerol (P1) and sorbitol (P2), while concentration varied at 1,0% (K1), 1,5% (K2), dan 2,0% (K3). Edible coating then was applied to muskmelon (Cucumis melo var. reticulatus), evaluated after minimally processed, and stored at 4,5° C temperature. Evaluation parameters were including lightness, thickness, water holding capacity, and transparency in edible film. While weight loss, texure, total soluble solid, total titratable acidity, and organoleptic (hedonic and scoring) of colour, odor, texture, and taste were measured in coated fruits after 3, 6, and 9 days after storage. The measurement data was processed by statistic Analysis of Variance (ANOVA), and if the results show significantly different, then followed by Duncan’s Multiple Range Test (DMRT), both at level of 5%. The best treatment resulted by P1K1 (1,0% glycerol), with characteristics of edible film: lightness 89,15 ± 1,05; thickness 0,093 ± 0,0424 mm; water holding capacity 107 ± 9%; transparency 6,734 ± 1,0; and edible coating: weight loss 2,78 – 4,59%; colour 65,09 – 66,54° hue; texture 2,04 – 2,95 N; total solids 1,60 – 1,75°Brix; total acidity 0,08 – 0,09%; hedonic sensory: colour, odor, texture, and taste liked enough – liked; scoring: colour slightly orange - orange, odor slightly fresh – fresh, texture slightly crunchy – crunchy, and taste slightly sweet – sweet.