Open AccessEffect of CaCl2 and Alginate-Essential Oil Edible Coating in Maintaining Quality and Antioxidant Content in Rose Apple cv. Dalhari
Author(s) -
A M Anjani,
Chandra Kurnia Setiawan,
Nafi Ananda Utama
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/752/1/012004
Subject(s) - anthocyanin , antioxidant , chemistry , essential oil , food science , factorial experiment , chlorophyll , botany , biology , mathematics , biochemistry , organic chemistry , statistics
Information on the treatment of edible coatings alginate and various concentrations of essential oils has not been known to antioxidant and anthocyanin changes in rose apple during storage.This study was aimed to determine the effect of CaCl 2 and edible coating towards changes in antioxidants, anthocyanins, and chlorophyll during storage. It was also to determine the concentration of the best combination of immersion of CaCl 2 and essential oils to the antioxidant, anthocyanin, and chlorophyll content found in rose apple var. Dalhari. The research was conducted by experimental CRD (Completely Randomized Design) factorial design. The first factor was the concentration of CaCl 2 consist of two levels ie 0% and 2%. The second factor was the type and concentration of essential oil consist of 3 levels, namely 1% vanilla, 0.7% cinnamon and 0% essential oil. The results of the combination of CaCl 2 and essential oils has no significant effect on antioxidant, anthocyanin, and chlorophyll content.