Aplikasi Edible Coating Pati Singkong dan Kulit Jeruk terhadap Masa Simpan dan Mutu Tomat Rampai

Abstrak Tomato currant (Solanum pimpinellifolium) is a climacteric horticultural crop with a relatively short fruit shelf life. Edible coating can be applied as a postharvest treatment to extend shelf life and maintain fruit quality during storage. This study aimed to determine the effects of cassava starch and orange peel powder concentrations and their interaction on the shelf life and postharvest quality of tomato currant. The experiment was arranged in a completely randomized factorial design consisting of four cassava starch concentrations (0, 2, 4, and 6%) and three orange peel powder concentrations (0, 0.5, and 1%), with three replications. Fruits at maturity stage I (green) were treated and stored at room temperature. Observed parameters included shelf life, weight loss, percentage of decayed fruits, fruit firmness, and total soluble solids (TSS). The results showed a significant interaction between cassava starch and orange peel powder concentrations on shelf life. In the absence of cassava starch, 0.5% (P0J1) and 1% (P0J2) orange peel powder significantly extended shelf life by approximately 13–15 days compared with the control. No significant difference was observed between P0J1 and P0J2. Cassava starch, orange peel powder, and their interaction had no significant effects on weight loss, percentage of decayed fruits, fruit firmness, or TSS. These results indicate that orange peel powder at 0.5–1% without cassava starch has potential to extend the shelf life of tomato currant during storage.