ANALYSIS AND MODELING OF WEIGHT  LOSS OF TOMATO WITH AVOCADO  SEED STARCH EDIBLE COATING

Arina Fatharani; Devi Silsia; Man Afrisal; Bosman Sidebang

Arina Fatharani Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu
Devi Silsia Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu
Man Afrisal Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu
Bosman Sidebang Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu

Keywords: Avocado; edible coating; modeling; seed starch; tomato.

Abstract

Tomato is a climacteric fruit that has a short shelf life and shows deterioration quickly. It needs a treatment to prolong the shelf life and reduce the quality change during storage. Avocado seed starch edible coating could be one of the innovations to prevent tomato damage. Weight loss is one of the quality change parameters that can be analyzed for the behavior of the tomato storage with avocado seed starch edible coating. This study aims to analyze the effect of the avocado seed starch edible coating on the weight loss behavior of tomatoes during storage and model it with kinetics and polynomial regression equations. This study used a Completely Randomized Design (CRD) with a factor of the avocado seed starch concentration variations of 0, 1, 3, 5, and 7% as edible coating. The quality observed was the behavior of weight loss of tomato with avocado seed starch edible coating during storage in ambient temperature and relative humidity. The tomato quality showed different weight loss after 240 hours of storage. The variations of the avocado seed starch edible coating influenced the behavior of weight loss of tomatoes during storage, and it showed by kinetics value with a range from 1.21 x 10-2 to 1.90 x 10-2 %/hour. The weight loss behavior was modeled by a zero-order kinetics equation and polynomial regression model with a determination coefficient (R²) of more than 0.900 for both models with the avocado seed starch concentration variations of 0-7%.