Study of modified breadfruit starch (Artocarpus communis) edible coating withred galangal extract (Alpinia purpurea) on the quality of sapodilla(Manilkara zapota L.)

Tropical areas like Indonesia have an abundance of economically useful plants known as the sapodilla (Manilkara zapota L.). There are edible coatings available to preserve the delicacy of the sapodilla. Finding the optimal ratio of red galangal extract to breadfruit starch edible coating was the aim of this study in order to enhance the sapodilla fruit's quality. The study employed an experimental method employing Factorial RAL (completely randomized design) with several treatments of breadfruit starch concentrations, including concentrations of 1%, 2% and 3% that were stored at cold (8°C) and room temperatures. Based on the findings of the study, it can be concluded that a 2% concentration of breadfruit starch at cold temperatures (8°C) with a shelf life of 18 days was the best concentration treatment with a water content value of 77.5478%, a weight loss of 11.4123% and a total number of microbe colonies of 1.22E+7 CFU/g.