Utilization of ginger extract (Zingiber Officinale) and turmeric extract (Curcuma longa) as edible tomato-packing film

Abstract

Research on ginger extract and turmeric extract as edible tomato-packing film has been done. This study was conducted to determine the ability of both extracts in increasing the storage time of tomatoes tested by its texture and shrinkage of tomato fruit weight parameters. Research showed that the addition of ginger extract and turmeric extract into edible film able to maintain the quality and life of tomato fruit when reviewed based on 50% of shrinkage weight and 63% of texture damage. Fifty percent of shrinkage of tomato control weight occured within 45 days. Depreciation of 50% of tomato weight with edible film coating without ginger extract may increase to 48 days. Edible tomato coated with added ginger extract shrink 50% of tomato weight in 65 days, while tomato coated edible film with addition of turmeric extract experience 50% shrinkage of tomato weight in 60 days. Texture reduction of 63% in tomatoes occurred 7 days to 7.5 days with edible film coating without ginger extract, while with edible film coating with the addition of ginger extract to 12 days. While turmeric extract to 186 days.