DOI: https://doi.org/10.14710/pasopati.2022.16236

PENERAPAN EDIBLE COATING BERBAHAN GEL ALOE VERA UNTUK MEMINIMALISIR KERUSAKAN BUAH TOMAT DI KELOMPOK TANI OEMANAS, DESA NIAN, KABUPATEN TTU

Marselina Theresia Djue Tea  -  Program Studi Kimia, Fakultas Pertanian, Universitas Timor, Indonesia
*Risna Erni Yati Adu  -  Program Studi Kimia, Fakultas Pertanian, Universitas Timor, Indonesia

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Abstract

Produksi buah tomat Kelompok Tani Oemanas di Desa Nian selama ini cukup tinggi waktu panen, akan tetapi teknik pengolahan dan pengawetan pasca panen masih sangat terbatas. Oleh karena itu perlu dilakukan tindakan pengendalian pematangan buah tomat melalui pelapisan menggunakan teknik coating berbasis bahan alam yang dapat dimakan (Edible coating/EC) untuk meminimalisir kerusakan buah tomat pasca panen. Beberapa metode yang diterapkan dalam kegiatan pengenalan dan penerapan edible coating dalam mengendalikan pematangan buah tomat yaitu melalui observasi, persiapan alat dan bahan, sosialisasi yang dilakukan melalui ceramah dan diskusi bersama, pembuatan dan penerapan edible coating yang dilakukan melalui demonstrasi tim pengabdian dan praktik secara mandiri oleh peserta sambil didampingi oleh tim, kemudian dilanjutkan dengan monitoring, evaluasi dan pelaporan. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan kelompok tani Oemanas dalam melapisi buah tomat hasil panen dengan edible coating berbasis gel Aloe vera.

Kata kunci : edible coating, buah tomat, aloe vera, Nian

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