Preparasi Komposit Polimer Alami Berbasis Pektin Kulit Jeruk Bali sebagai Edible Coating pada Tomat

Tomato (Solanum lycopersicum L.) is very susceptible to damage and has a relatively short shelf life. The increased production of tomatoes which are not accompanied by an increase in consumption will cause large amount waste. An edible coating (EC) film could the durability thus it needed improve quality life tomatoes. EC thin layer that safe for environmentally friendly. In this study, was prepared extracting pectin from pomelo peel combined with one two ingredients, carboxy methyl cellulose (CMC) tapioca, using plasticizer form glycerol. Measurement weight loss organoleptic tests (color texture) were carried out 14 days. best results obtained 3% (w/w), CMC 1% (w/w) tapioca (w/w). able up day 0.063%, while without had been tainted on 6 0.387%.