Abstract
Start The research aimed to find out the best concentration from various vanilla essential oil concentration as an antimicrobial agent to inhibit the growth of microbial decomposition and maintain shelf-life of fresh-cut red Pitaya (Hylocereus polyrhizus). The experiment was designed with Completely Randomized Design using four treatments as follows: 1) vanilla essential oil 0%, 2) vanilla essential oil 0.1% 3) vanilla essential oil 0.3% and 4) vanilla essential oil 0.6%. The result indicated that vanilla essential oil 0,6% was able to inhibit fresh-cut red Pitaya's fungal decomposition. The concentration of vanilla essential oil 0,6% could maintain physical quality (weight loss and firmness), chemical (titratable acidity and total soluble solids content) and sensory analysis on fresh-cut Red Pitaya. Edible coating alginate and vanilla essential oil were able to maintain the quality of fresh-cut red Pitaya up to 9 days.
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