Melola Discovery

← Melola Discovery

Open access Jurnal

Pengaruh Edible Coating berbasis Pati Singkong dan Suhu Penyimpanan terhadap Masa Simpan Tomat (Lycopersicum esculentum Mill.)

Jurnal Ilmiah Membangun Desa dan Pertanian · Vol. 10 No. 2 (2025) · pp. 177–193

DOI
10.37149/jimdp.v10i2.1913
ISSN
2527-2748
Published
2025-05-31
Publisher
Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)
Language
eng
License
creativecommons.org/licenses/by-sa/4.0/

Abstract

The purpose of this study was to determine the effect of cassava starch concentration as a basic ingredient for edible coating and storage temperature on the shelf life of tomatoes (Lycopersicum esculentum Mill.). This study was conducted at the Plant Physiology and Biotechnology Laboratory, Faculty of Agriculture, Sultan Ageng Tirtayasa University in September 2024. Using a factorial Split-Plot Design with 2 factors and 3 replications, the first factor was the concentration of cassava starch (1.5%, 3%, 4.5%) and the second factor was storage temperature (25oC - 30oC, 10oC - 15oC). The data analysis process in this study used the Anova table and if the results of the analysis of variance showed significant to very significant differences, further testing was carried out. In this study, the Duncan Multiple Range Test (DMRT) will be used at the 5% level. Observations were carried out every 2 days for 14 days after the tomatoes were placed in storage, namely room temperature and low temperature. Observations were made on the variables, namely weight loss, fruit hardness, total dissolved solids (TPT), pH, and vitamin C. The results showed that the treatment of edible coating with cassava starch as the base material with a concentration of 3% had a significant effect on the weight loss parameter. The concentration of cassava starch of 1.5% also gave significantly different results on the fruit hardness parameter of 0.58N and vitamin C of 42.42%. The treatment of storage temperature showed that storage at low temperatures (10oC - 15oC) was better than storage at room temperature (25oC - 30oC) in maintaining weight and total loss of dissolved solids. There was an interaction between the concentration of cassava starch as the base material for edible coating and storage temperature on the parameters of total dissolved solids, fruit pH and vitamin C. Keywords: tomatoes, cassava starch, edible coating, storage temperature

Keywords

Collaboration network of the authors

15 authors · 31 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ria JubhariAffiliation unknown1
Andi KaharuddinAffiliation unknown1
Dewi FirniaAffiliation unknown1
Abdul Hasyim SodiqAffiliation unknown1
Deannisa NirmalaAffiliation unknown1
Endang SulistyoriniAffiliation unknown1
Rusmana RusmanaAffiliation unknown1
Nadya Luthfiah HidayatiAffiliation unknown1
Andi Apriany FatmawatyAffiliation unknown1
Jihan NabilaAffiliation unknown1
Kiki RoidelindhoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.agribisnis.uho.ac.id/index.php/JIMDP/oai, first harvested 4 Nov 2026, last seen 4 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Pengaruh Edible Coating berbasis Pati Singkong dan  Suhu Penyimpanan terhadap Masa Simpan Tomat  (Lycopersicum esculentum Mill.)</dc:title>
	<dc:creator>Arsyadita, Tiara</dc:creator>
	<dc:creator>Susiyanti, Susiyanti</dc:creator>
	<dc:creator>Yenny, Ratna Fitry</dc:creator>
	<dc:creator>Imas Rohmawati, Imas Rohmawati</dc:creator>
	<dc:subject xml:lang="en-US">cassava starch</dc:subject>
	<dc:subject xml:lang="en-US">edible coating</dc:subject>
	<dc:subject xml:lang="en-US">storage temperature</dc:subject>
	<dc:subject xml:lang="en-US">tomatoes</dc:subject>
	<dc:description xml:lang="en-US">The purpose of this study was to determine the effect of cassava starch concentration as a basic ingredient for edible coating and storage temperature on the shelf life of tomatoes (Lycopersicum esculentum Mill.). This study was conducted at the Plant Physiology and Biotechnology Laboratory, Faculty of Agriculture, Sultan Ageng Tirtayasa University in September 2024. Using a factorial Split-Plot Design with 2 factors and 3 replications, the first factor was the concentration of cassava starch (1.5%, 3%, 4.5%) and the second factor was storage temperature (25oC - 30oC, 10oC - 15oC). The data analysis process in this study used the Anova table and if the results of the analysis of variance showed significant to very significant differences, further testing was carried out. In this study, the Duncan Multiple Range Test (DMRT) will be used at the 5% level. Observations were carried out every 2 days for 14 days after the tomatoes were placed in storage, namely room temperature and low temperature. Observations were made on the variables, namely weight loss, fruit hardness, total dissolved solids (TPT), pH, and vitamin C. The results showed that the treatment of edible coating with cassava starch as the base material with a concentration of 3% had a significant effect on the weight loss parameter. The concentration of cassava starch of 1.5% also gave significantly different results on the fruit hardness parameter of 0.58N and vitamin C of 42.42%. The treatment of storage temperature showed that storage at low temperatures (10oC - 15oC) was better than storage at room temperature (25oC - 30oC) in maintaining weight and total loss of dissolved solids. There was an interaction between the concentration of cassava starch as the base material for edible coating and storage temperature on the parameters of total dissolved solids, fruit pH and vitamin C.
&amp;nbsp;
Keywords: tomatoes, cassava starch, edible coating, storage temperature</dc:description>
	<dc:publisher xml:lang="en-US">Department of Agribusiness, Halu Oleo University  Jointly with  Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)</dc:publisher>
	<dc:date>2025-05-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.agribisnis.uho.ac.id/index.php/JIMDP/article/view/1913</dc:identifier>
	<dc:identifier>10.37149/jimdp.v10i2.1913</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmiah Membangun Desa dan Pertanian; Vol. 10 No. 2 (2025); 177 - 193</dc:source>
	<dc:source>2527-2748</dc:source>
	<dc:source>10.37149/jimdp.v10i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.agribisnis.uho.ac.id/index.php/JIMDP/article/view/1913/378</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Tiara Arsyadita, Susiyanti, Ratna Fitry Yenny, Imas Rohmawati</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0/</dc:rights>
</oai_dc:dc>