Effectiveness of Edible Coating Aloe Vera on the Quality of Papaya Fruit (Carica papaya L) During Storage
DOI:
10.29303/jbt.v26i2.12097Published:
2026-05-29Downloads
Abstract
Papaya (Carica papaya L.) is a highly perishable climacteric fruit with limited shelf life at room temperature due to rapid respiration and transpiration. This study aimed to evaluate the effect of different concentrations of Aloe vera gel edible coating on weight loss, color change, and fruit firmness of California variety papaya during room temperature storage. A Completely Randomized Design (CRD) with four treatment levels was applied: K0 = 0% (control), K1 = 60%, K2 = 80%, and K3 = 100% Aloe vera gel concentration, each replicated four times. Papaya fruits were coated by immersion for 5 minutes and stored at room temperature (±25–28°C) for 8 days. Parameters measured included weight loss (%), fruit color (L*, a*, b* values using a colorimeter), and fruit firmness (Newton, using a penetrometer). Data were analyzed using one-way ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT). Results showed that Aloe vera gel edible coating significantly affected all quality parameters during storage. Treatment K2 (80% concentration) consistently demonstrated the best performance, exhibiting the lowest weight loss (1.0775%), most effective inhibition of color changes (highest b* value of 56.400 on day 6; lowest a* value of 2.450 on day 8), and highest fruit firmness (2.800 ± 0.356 N) compared to other treatments. The semi-permeable layer formed at this optimal concentration effectively reduced transpiration and respiration rates without triggering anaerobic fermentation. It is concluded that Aloe vera gel edible coating at 80% concentration is the most effective treatment for maintaining papaya fruit quality during room temperature storage.
Keywords:
Aloe vera Edible coating Fruit quality PapayaReferences
Alsuhendra, A., Ridawati, R., & Santoso, A. I. (2011). Pengaruh Penggunaan Edible coating Terhadap Susut Bobot, Ph, Dan Karakteristik Organoleptik Buah Potong Pada Penyajian Hidangan Dessert. Seminar Nasional FMIPA-UT.
Ansar, A., Sukmawaty, Putra, G. M. D., & Najat, N. H. (2020). Application of Aloe Vera Gel as an Edible coating at Jackfruit. Jurnal Agritechno, 77–83. https://doi.org/10.20956/at.v13i2.261
Arifiya, N., Purwanto, Y. A., & Budiastra, I. W. (2015). Analysis of postharvest quality changes of papaya cv. IPB 9 at different picking date. Jurnal Keteknikan Pertanian, 03(1), 1–8. https://doi.org/10.19028/jtep.03.1.41-48
Astutiningsih, A., Noertjahyani, N., Mulya, H., & Aisyah, I. (2024). Pengaruh Aplikasi Edible coating Gel Lidah Buaya dan Kitosan terhadap Mutu Buah Stroberi pada Penyimpanan Suhu Ruang dan Suhu Rendah. Paspalum: Jurnal Ilmiah Pertanian, 12(2). https://doi.org/10.35138/paspalum.v12i2.765
Badan Pusat Statistik ProvinsiAceh. (2024). Produksi Tanaman Buah–Buahan dan Sayuran Tahunan Menurut Jenis Tanaman di Provinsi Aceh, 2025—Tabel Statistik. https://aceh.bps.go.id/id/statistics-table/3/WXpSVU5uUTBOSEl5WVhGQmVESTVSVnBSVlhWeVVUMDkjMw==/produksi-tanaman-buah---buahan-dan-sayuran-tahunan-menurut-jenis-tanaman-di-provinsi-aceh--2024.html?year=2024
Farooq, A., Niaz, B., Saeed, F., Afzaal, M., Armghan Khalid, M., Raza, M. A., & Al Jbawi, E. (2023). Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato. International Journal of Food Properties, 26(2), 2909–2923. https://doi.org/10.1080/10942912.2023.2263661
Firdous, N., Khan, M. R., Butt, M. S., & Shahid, M. (2020). Application Of Aloevera Gel Based Edible coating To Maintain Postharvest Quality Of Tomatoes. Pakistan Journal of Agricultural Sciences, 57(1). https://doi.org/10.21162/PAKJAS/20.7746
Harliani Sri Utami, Susanto, S., & Dhika Prita Hapsari. (2022). Keragaman Kualitas Fisik dan Kimia Buah Pepaya Calina di Balumbangjaya. Jurnal Hortikultura Indonesia, 13(2), 109–119. https://doi.org/10.29244/jhi.13.2.109-119
Kapoor, L., Simkin, A. J., George Priya Doss, C., & Siva, R. (2022). Fruit ripening: Dynamics and integrated analysis of carotenoids and anthocyanins. BMC Plant Biology, 22(1), 27. https://doi.org/10.1186/s12870-021-03411-w
Kasaye Atlaw, T. (2018). Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. Journal of Food and Nutrition Sciences, 6(3), 76. https://doi.org/10.11648/j.jfns.20180603.12
Kusumiyati, K., Putri, I. E., Hadiwijaya, Y., & Mubarok, S. (2019). Respon nilai kekerasan, kadar air dan total padatan terlarut buah jambu kristal pada berbagai jenis kemasan dan masa simpan. Jurnal AGRO, 6(1), 49–56. https://doi.org/10.15575/4142
Marwina, R., Agustina, R., & Putra, B. S. (2016). Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan. Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 985–994. https://doi.org/10.17969/jimfp.v1i1.1190
Mukhtarudin, M., Alhanannasir, A., Mz, R. P. S., & Hartati, Y. (2022). Peningkatan Umur Simpan Cabai Merah Keriting Dengan Coating Larutan Gel Lidah Buaya. Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan, 11(1), 12–16. https://doi.org/10.32502/jedb.v11i1.6076
Ongkowijoyo, F. F. A. (2023). Pemanfaatan Lidah Buaya Sebagai Edible coating Dalam Meningkatkan Daya Simpan Buah. 38(1), 41.
Prasasty, E. A., & Anggreini, R. A. (2023). Aplikasi Edible coating dari Kitosan dan Kunyit sebagai Antimikroba terhadap Komoditas Ikan.
Refilda, R., Riga Habib Ngestu, Emil Salim, & Yefrida. (2022). Teknik Edible coating dengan menggunakan Campuran Gel Lidah Buaya dan Ekstrak Daun Psidium guajava L. untuk Mempertahankan Sifat Fisikokimia Buah Jambu Biji. Jurnal Riset Kimia, 13(2), 163–177. https://doi.org/10.25077/jrk.v13i2.501
Rochima, E., Fiyanih, E., Afrianto, E., Joni, I. M., Subhan, U., & Panatarani, C. (2018). Efek Penambahan Suspensi Nanokitosan pada Edible coating terhadap Aktivitas Antibakteri. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 127. https://doi.org/10.17844/jphpi.v21i1.21461
Saragih, D. P., & Mawardi, A. L. (2019). Pengaruh Konsentrasi Kitosan Cangkang Kepiting Terhadap Daya Tahan Buah Duku (Lansium domesticum).
Siburian, P. W., Falah, Moh. A. F., & Mangunwikarta, J. (2021). Alginate-Based Edible coatings Enriched with Cinnamon Essential Oil Extend Storability and Maintain the Quality of Strawberries under Tropical Condition. PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science), 9(1), 58–70. https://doi.org/10.18196/pt.v9i1.10368
Simarmata, E., & Widyasaputra, R. (2024). Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, INSTIPER Yogyakarta *)Email Korespondensi: [email protected].
Sinaga, A. S. (2019). SEGMENTASI RUANG WARNA L*a*b. 3(1).
Su, L., Diretto, G., Purgatto, E., Danoun, S., Zouine, M., Li, Z., Roustan, J.-P., Bouzayen, M., Giuliano, G., & Chervin, C. (2015). Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance. BMC Plant Biology, 15(1), 114. https://doi.org/10.1186/s12870-015-0495-4
Tarihoran, A. S., Adriadi, A., Anggraini, J. H., & Purba, C. A. (2023). Efektivitas Edible coating Dari Pati Singkong Terhadap Susut Bobot Dan Daya Simpan Buah Duku (Lansium domesticum). Bio-Lectura : Jurnal Pendidikan Biologi, 10(1), 74–81. https://doi.org/10.31849/bl.v10i1.12567
Utami, R., Jannah, A. S., & Nursiwi, A. (2025). Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong. Agrointek : Jurnal Teknologi Industri Pertanian, 19(1), 194–205. https://doi.org/10.21107/agrointek.v19i1.23093
Windria, R. S., Rusdianto, A. S., Amilia, W., Choiron, M., & Belgis, M. (2024). Pengaruh Teknik Pelapisan Kitosan Sebagai Edible coating Terhadap Umur Simpan Buah Pepaya Calina (Carica Papaya L.): Pengaruh Teknik Pelapisan Kitosan Sebagai Edible coating Terhadap Umur Simpan Buah Pepaya Calina (Carica papaya L.). Jurnal Agroindustri, 14(2), 224–236. https://doi.org/10.31186/jagroindustri.14.2.224-236
License
Copyright (c) 2026 Fathia Bardevi, Eva Nauli Taib, Nurdin Amin, Zuraidah Zuraidah, Lina Rahmawati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
