APLIKASI EMULSI (O/W) DARI BERBAGAI CAMPURAN MINYAK WIJEN DAN MINYAK KELAPA SAWIT SEBAGAI EDIBLE COATING BUAH TOMAT (Solanum lycopersicum L.)

Application of emulsion (o/w) from various sesame oil and palm oil mixture as edible coating on tomatoes (Solanum lycopersicum L.)

Abstrak

Tomato is considering as perishable commodity; thus, it needs a proper handling to prolong the shelf life. Edible coating in the form of emulsion (o/w) could be used as a solution to solve this problem. The purposes of the research were to study the effect of emulsions (o/w) from various concentration of sesame oil and palm oil mixture as tomato’s coating and to find the best emulsion which able to prolong the shelf life of tomatoes as well. Current research employed non factorial Randomized Block Design. Various concentrations of sesame oil and palm oil mixture were investigated namely: M1 (control), M2 (25% sesame oil + 75% palm oil), M3 (50% sesame oil + 50% palm oil) and M4 (75% sesame oil + 25% palm oil). Based on the analysis of variance (ANOVA) results at 5% level, various concentration of sesame oil and palm oil mixture treatments showed significant effect on the percentage of weight loss, hardness value, total dissolved solids, and damage intensity during 24^th day of storage. M2 was considered as the best emulsion which produce lower percentage weight loss (9,51%); lower hardness value (2,76 mm/10 seconds); higher total dissolved solid (4,3°Brix); and lower percentage of damage intensity during 24^th day of storage. Overall, the application of edible coating emulsion (o/w) was able to prolong the shelf life of tomatoes six days longer than control.