Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings
<p>Fresh-cut fruit is a fruit product innovation that makes it easier for people to consume fruit, but it is not shelf-stable, which results in a decline in the physicochemical and organoleptic quality of the fruit. For example, cut apples are prone to browning and rotting, reducing their shel...
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Department of Food Technology
2024-11-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25639 |
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| author | Maharani Retna Duhita Muhammad Khairul Ikhsan |
| author_facet | Maharani Retna Duhita Muhammad Khairul Ikhsan |
| author_sort | Maharani Retna Duhita |
| collection | DOAJ |
| description | <p>Fresh-cut fruit is a fruit product innovation that makes it easier for people to consume fruit, but it is not shelf-stable, which results in a decline in the physicochemical and organoleptic quality of the fruit. For example, cut apples are prone to browning and rotting, reducing their shelf life and quality. Fruit can be preserved in a variety of methods, one of which is by covering it with a solution of calcium chloride (CaCl) and sodium alginate (SA). This study aimed to assess the impact of different SA and CaCl combination coating concentrations on the physicochemical properties of fresh-cut apples (<em>Malus sylvestris</em> (L.) Mill.). This study is a descriptive experimental with 3 replications with 4 treatments, namely P1: 1% SA+1% CaCl, P2: 2% SA+2% CaCl, P3: 3% SA+3% CaCl, and control (no coating). The study was conducted at the Biochemistry and Food Laboratory of the Biology Study Program of UIN Maulana Malik Ibrahim Malang and the Animal Husbandry Laboratory of Universitas Brawijaya. Parameters observed included physicochemical characteristics (firmness, weight loss, color, moisture content, total soluble solids, titrated acidity). Data were analyzed by ANOVA followed by Duncan's test at 95% confidence level. From the results of the study, it is known that P2 is the best combination coating. We concluded that a coating of 2% sodium alginate and 2% calcium chloride on cut apples led to improved quality, including reduced weight loss, better color, and higher moisture content, compared to other coating combinations</p> |
| format | Article |
| id | doaj-art-79c8adcea2c94d9ca5b914654373d82a |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-79c8adcea2c94d9ca5b914654373d82a2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-11-016214315310.33512/fsj.v6i2.2563912483Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride CoatingsMaharani Retna Duhita0Muhammad Khairul Ikhsan1Biology Study Program, Faculty of Science and Technoilogy, UIN Maulana Malik Ibrahim MalangBiology Study Program, Faculty of Science and Technoilogy, UIN Maulana Malik Ibrahim Malang<p>Fresh-cut fruit is a fruit product innovation that makes it easier for people to consume fruit, but it is not shelf-stable, which results in a decline in the physicochemical and organoleptic quality of the fruit. For example, cut apples are prone to browning and rotting, reducing their shelf life and quality. Fruit can be preserved in a variety of methods, one of which is by covering it with a solution of calcium chloride (CaCl) and sodium alginate (SA). This study aimed to assess the impact of different SA and CaCl combination coating concentrations on the physicochemical properties of fresh-cut apples (<em>Malus sylvestris</em> (L.) Mill.). This study is a descriptive experimental with 3 replications with 4 treatments, namely P1: 1% SA+1% CaCl, P2: 2% SA+2% CaCl, P3: 3% SA+3% CaCl, and control (no coating). The study was conducted at the Biochemistry and Food Laboratory of the Biology Study Program of UIN Maulana Malik Ibrahim Malang and the Animal Husbandry Laboratory of Universitas Brawijaya. Parameters observed included physicochemical characteristics (firmness, weight loss, color, moisture content, total soluble solids, titrated acidity). Data were analyzed by ANOVA followed by Duncan's test at 95% confidence level. From the results of the study, it is known that P2 is the best combination coating. We concluded that a coating of 2% sodium alginate and 2% calcium chloride on cut apples led to improved quality, including reduced weight loss, better color, and higher moisture content, compared to other coating combinations</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/25639fresh-cut apples, edible coatings, sodium alginate, calcium chloride |
| spellingShingle | Maharani Retna Duhita Muhammad Khairul Ikhsan Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings Food ScienTech Journal fresh-cut apples, edible coatings, sodium alginate, calcium chloride |
| title | Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings |
| title_full | Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings |
| title_fullStr | Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings |
| title_full_unstemmed | Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings |
| title_short | Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings |
| title_sort | optimizing fresh cut apple malus sylvestris l mill quality through combination of sodium alginate and calcium chloride coatings |
| topic | fresh-cut apples, edible coatings, sodium alginate, calcium chloride |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25639 |
| work_keys_str_mv | AT maharaniretnaduhita optimizingfreshcutapplemalussylvestrislmillqualitythroughcombinationofsodiumalginateandcalciumchloridecoatings AT muhammadkhairulikhsan optimizingfreshcutapplemalussylvestrislmillqualitythroughcombinationofsodiumalginateandcalciumchloridecoatings |