Physicochemical, physiological and sensory characteristics of tomato fruit edible coating results from various modified sago starches

Abstract

Abstract The development of edible coatings as a substitute for plastic is one of the efforts to protect tomato fruit damage by using sago starch (SS) which has been modified with sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), STMP/STPP ratio: 99/1 and acetic anhydride. The research objective was to obtain modified sago starch concentrations (SS-STMP, SS-STPP, SS STMP/STPP ratio and SS Acetate) based on the physicochemical, physiological and sensory characteristics of edible coating tomatoes. Research using Completely Randomized Design and Randomized Block Design. Edible coating is made by making the modified SS concentration which consists of 7 levels, namely, 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0% (w/v) with 3 repeated. The analysis variables include moisture content, total acid, weight loss, storage durability, and sensory. The results showed that the results of edible coating from modified sago starch at concentrations of 2 and 2.5% gave the best physicochemical, physiological and sensory characteristics.