Study Of The Use Of Edible Coating Aloe Vera Gel In Salak Flesh (Salacca Sumatrana Becc.)
Introduction
The use of edible coating is one of the strategies to maintain the quality of agricultural products by controlling the metabolic rate. In this context, this research focuses on the use of aloe vera gel as edible coating on the flesh of Sidimpuan salak. This study aims to provide solutions for farmers in managing abundant Salak Sidimpuan crop yields. By applying aloe vera gel, it is expected that the shelf life of salak fruit can be extended, which will be beneficial for both farmers and consumers.
The agricultural industry is a significant contributor to the economy of many countries, and the production of fruits is one of the most important sectors. However, the postharvest handling and storage of fruits are often associated with significant losses due to spoilage, decay, and other factors. The use of edible coating is a promising approach to extend the shelf life of fruits and maintain their quality. In this study, we investigate the use of aloe vera gel as an edible coating on the flesh of Sidimpuan salak.
Methodology
In this study, Sidimpuan salak flesh was coated with aloe vera gel for 18 days in the Energy and Biosystem Laboratory, Faculty of Agriculture, University of North Sumatra. This study measures several important parameters, such as water content, weight loss, and organoleptic parameters which include taste, texture, and fruit aroma. The results of the study show that the use of aloe vera gel can significantly reduce water loss and weight in salak fruit, as well as maintain organoleptic characteristics that are very important for consumers.
Advantages of Using Aloe Vera Gel as Edible Coating
The application of edible coating, especially using aloe vera gel, has several advantages that can provide added value in the agricultural industry. First, aloe vera is known to have antimicrobial and antioxidant properties that can help extend the shelf life of the fruit. This is very relevant considering the many agricultural products that are damaged by microbial activity and oxidation. In addition, aloe vera gel also helps maintain the moisture of zalacca flesh, thereby reducing the possibility of the fruit to dry quickly or rotten.
Second, using natural ingredients such as aloe vera gel in the process of preservation of fruit is a positive step towards sustainable agriculture. Farmers no longer need to depend on synthetic chemicals that can have side effects on human health and the environment. With this approach, it is expected that farmers can get better harvests and increase the competitiveness of their products in the market.
Third, in terms of economic, the extension of the shelf life of salak fruit can reduce the losses caused by harvests that are not sold on time. This can help farmers to get more stable income and improve their welfare.
Conclusion
Overall, this study provides a positive picture of the use of aloe vera gel as an innovative solution in the postharvest processing of Sidimpuan salak. By implementing this technique, it is hoped that the quality and selling power of salak fruit can be improved, providing benefits to all parties involved in the agricultural supply chain.
Future Directions
The use of aloe vera gel as edible coating has shown promising results in extending the shelf life of salak fruit. However, further research is needed to explore the potential of this technique in other fruits and vegetables. Additionally, the cost-effectiveness and scalability of this approach need to be evaluated to make it a viable option for farmers and the agricultural industry as a whole.
Recommendations
Based on the findings of this study, the following recommendations are made:
- The use of aloe vera gel as edible coating should be promoted as a sustainable and eco-friendly approach to postharvest handling and storage of fruits.
- Further research should be conducted to explore the potential of aloe vera gel in other fruits and vegetables.
- The cost-effectiveness and scalability of this approach should be evaluated to make it a viable option for farmers and the agricultural industry as a whole.
Limitations of the Study
This study has several limitations that should be acknowledged. Firstly, the study was conducted on a small scale, and further research is needed to confirm the results on a larger scale. Secondly, the study only investigated the use of aloe vera gel as edible coating on the flesh of Sidimpuan salak, and further research is needed to explore the potential of this technique in other fruits and vegetables.
Conclusion
In conclusion, this study provides a positive picture of the use of aloe vera gel as an innovative solution in the postharvest processing of Sidimpuan salak. By implementing this technique, it is hoped that the quality and selling power of salak fruit can be improved, providing benefits to all parties involved in the agricultural supply chain.
Q: What is the purpose of using aloe vera gel as edible coating in salak fruit?
A: The purpose of using aloe vera gel as edible coating in salak fruit is to extend the shelf life of the fruit and maintain its quality. Aloe vera gel has antimicrobial and antioxidant properties that can help prevent spoilage and decay, thereby reducing losses and improving the competitiveness of the fruit in the market.
Q: How does aloe vera gel help maintain the quality of salak fruit?
A: Aloe vera gel helps maintain the quality of salak fruit by preventing water loss and maintaining the moisture of the fruit. This reduces the possibility of the fruit drying quickly or becoming rotten. Additionally, aloe vera gel has antimicrobial properties that can help prevent the growth of microorganisms that can cause spoilage.
Q: Is aloe vera gel safe for consumption?
A: Yes, aloe vera gel is safe for consumption. Aloe vera is a natural ingredient that has been used for centuries in traditional medicine and as a food ingredient. It is rich in vitamins, minerals, and antioxidants that can provide health benefits.
Q: Can aloe vera gel be used as edible coating in other fruits and vegetables?
A: Yes, aloe vera gel can be used as edible coating in other fruits and vegetables. However, further research is needed to confirm the effectiveness of this approach in other crops. The use of aloe vera gel as edible coating may have different effects on different types of fruits and vegetables.
Q: How long does the shelf life of salak fruit extend when coated with aloe vera gel?
A: The shelf life of salak fruit extends for several days when coated with aloe vera gel. The exact duration of the extended shelf life depends on various factors, including the type of aloe vera gel used, the method of application, and the storage conditions.
Q: Can aloe vera gel be used as a substitute for synthetic chemicals in postharvest handling and storage of fruits?
A: Yes, aloe vera gel can be used as a substitute for synthetic chemicals in postharvest handling and storage of fruits. Aloe vera gel is a natural ingredient that is free from synthetic chemicals and can provide similar benefits in maintaining the quality of fruits.
Q: What are the economic benefits of using aloe vera gel as edible coating in salak fruit?
A: The economic benefits of using aloe vera gel as edible coating in salak fruit include reduced losses due to spoilage and decay, improved competitiveness in the market, and increased income for farmers. By extending the shelf life of salak fruit, farmers can sell their products at a higher price and improve their welfare.
Q: Can aloe vera gel be used as edible coating in organic farming?
A: Yes, aloe vera gel can be used as edible coating in organic farming. Aloe vera gel is a natural ingredient that is free from synthetic chemicals and can provide similar benefits in maintaining the quality of fruits in organic farming.
Q: How can farmers access aloe vera gel for use as edible coating in salak fruit?
A: Farmers can access aloe vera gel for use as edible coating in salak fruit by contacting local suppliers or manufacturers of aloe vera gel. Additionally, farmers can also grow their own aloe vera plants and extract the gel for use as edible coating.
Q: What are the future directions for research on the use of aloe vera gel as edible coating in salak fruit?
A: The future directions for research on the use of aloe vera gel as edible coating in salak fruit include exploring the potential of aloe vera gel in other fruits and vegetables, evaluating the cost-effectiveness and scalability of this approach, and investigating the effects of aloe vera gel on the nutritional quality of fruits.