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Improvement Of Quality Of Carica Papaya L. With Clove Oil As Preservative In Edible Coating Technology, Eny Kusrini, Anwar Usman, Chrispine Deksita Wisakanti, Rita Arbianti, Dedy Alharis Nasution
Improvement Of Quality Of Carica Papaya L. With Clove Oil As Preservative In Edible Coating Technology, Eny Kusrini, Anwar Usman, Chrispine Deksita Wisakanti, Rita Arbianti, Dedy Alharis Nasution
Makara Journal of Technology
We have studied utilization of essential clove oil, extracted from clove buds by hydrodistillation, as preservative in edible packaging technology. Preservative of essential clove oil was applied on chopped papaya fruits by using two methods, namely spray and brush. The effects of concentration of clove oil from 0.05 to 0.20% on the preservation of papaya fruits (Carica papaya L.) at room temperature (25 °C) were also evaluated. Physicochemical and in vitro microbiological activities on the papaya fruits that were stored at 25 oC and 85-90% relative humidity were investigated in details. The results indicate that the clove oil at concentration …