Shelf Life and Physicochemical Properties of Bitter Melon Fruit (Momordicha crantia, L) Stored at Low Temperature Using Edible Natural Coatings Made from Coconut Oil and Beeswax

Pare fruit is a fruit that has identical characteristics, namely having a bitter taste when consumed. Cultivation of bitter gourds in Indonesia is relatively easy with a favorable tropical climate, but post-harvest handling and storage at room temperature are less effective so that bitter melons rot quickly. So, an edible coating effort was made. This study aims to determine the effect of the ratio of coconut oil and beeswax as an edible coating on the physical quality, weight loss, and antioxidant capacity of bitter melon (Momordicha crantia L.). This experimental study used a completely randomized design (CRD) with two repetitions for each concentration. data collection was obtained by sensory and lab tests, then the data were analyzed using the one-way ANOVA (Analysis of Variance) test. The results showed that the use of a 100:0 ratio of coconut oil and beeswax as an edible coating was able to reduce the weight loss rate of bitter melon with the lowest percentage value of 2.15% and maintain the antioxidant capacity of bitter melon with an IC50 value of 32.94. The physical quality parameters of the bitter melon including color and texture showed no significant effect on the use of coconut oil and beeswax as edible coatings.