Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]

Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration transpiration in fruit. However, aloe has weakness such easy to change its color, odor, viscosity. Therefore, stabilizer needed, one of which gum arabic. Storage temperature also affects the stability gel. The purpose this study was determine concentration arabic optimal storage stabilizing coating. completely randomized design (CRD) with factorial pattern. Parameters tested were viscosity, pH, color change, sedimentation percentage. results showed produce stable 2% cold (5 ± 1ºC), up 9 days storage, on condition pH 4.58 0.04, viscosity 40.67 0.58 m.Pa.s, percentage 8.13 14.08% (∆E) during 20, 09 0.58. added be fruit or vegetables.