Characteristic fillet of aloe vera gel as edible coating

Abstract

This research aims to know the influence of storage temperatures against characteristics fillet of Aloe Vera that is potential as an edible coating. This study used a randomized complete design. Colour fillet Aloe Vera clear white initially when stored at room temperature turns pink on day 2. While stored at cool temperatures the color change on day 4. The gel is stored at cool temperatures have pH and moisture content are relatively stable, decreased severity is also lower compared to the store at room temperature. Aloe gel fillet show change of characteristic beginning at day 4 when gel is stored at ambient temperatures. A decrease in activity is also evident when the fillet stored refrigerated, even though the rate of activity loss is greatly reduced. The losses of activity appear to be result of enzymatic activity after the leaf is removed from the plant. The characteristic of fillet Aloe Vera gel that storage at cool temperatures better than storage at room temperature, and decreased with the longer storage It can be seen from color characteristics change, lower weight loss, decreased water content and pH of relatively more stable.