THE EFFECT OF EDIBLE COATING FROM COMBINATION OF CORN STARCH AND VIRGIN COCONUT OIL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF TOMATOES
Keywords:
corn starch, edible coating, tomatoes, VCOAbstract
This research aimed to determine the effect of edible coating made from combinations of corn starch and Virgin Coconut Oil on the physical and chemical properties of tomatoes. The experiment used a Completely Randomized Design (CRD) with the following treatment combinations of corn starch and VCO: P0 (control), P1 (2% starch : 0.5% VCO), P2 (2% starch : 1% VCO), P3 (2% starch : 1.5% VCO), P4 (4% starch : 0.5% VCO), P5 (4% starch : 1% VCO), and P6 (4% starch : 1.5% VCO). Each treatment was repeated three times, resulting in a total of 21 experimental units. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software. Significant differences among treatments were further tested using the Honestly Significant Difference (HSD) test. The parameters tested were weight loss, firmness, and color (L* value and oHue), moisture, and vitamin C. The results showed that the edible coating made from the combination of corn starch and VCO had a significant effect on weight loss, firmness, color, moisture content, and vitamin C of tomatoes. The best treatment was the combination of 4% corn starch and 1.5% VCO, which produced tomatoes with 5.60% of weight loss, 13.90 N of firmness, 43.45 of L value, 53.68 of oHue (red), 94.57% of moisture, and 30.68 of mg/100g vitamin C in the 10th day of storage.
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