PENGARUH EDIBLE COATING KOLANG-KALING (ARENGA PINNATA) DENGAN PENAMBAHAN ASAM ASKORBAT PADA BUAH APEL ROME BEAUTY TEROLAH MINIMAL
| Main Author: | Savitri, Putri Novita |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/39716/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/39716/2/BAB%20I.pdf http://eprints.umm.ac.id/39716/3/BAB%20II.pdf http://eprints.umm.ac.id/39716/4/BAB%20III.pdf http://eprints.umm.ac.id/39716/5/BAB%20IV.pdf http://eprints.umm.ac.id/39716/6/BAB%20V.pdf http://eprints.umm.ac.id/39716/7/LAMPIRAN.pdf http://eprints.umm.ac.id/39716/ |
Daftar Isi:
- Edible coating is a thin layer made of edible material, formed to coat the fruit or placed between food components that serve as a barrier to mass transfer so as to extend shelf life. Minimal processing, or known as fresh cut, is a fruit or vegetables processing such as stripping, cutting, and slicing. This study aims to (i) to obtain ascorbic acid concentration which can extend the life of romebeauty variety apple seeds, (ii) obtain the best storage temperature for romebeauty variety apple fruit storage. The researcher used Group Random Design as the research method, which was nested on 0th - 2nd storage day and simple Group Random Design on 3rd - 5th storage day with two factors. Factor I is the difference in addition of ascorbic acid concentration (control, 0%, 0.5%, 1%, 1.5%, and 2%) and factor II is the difference in storage temperature (room temperature and 10oC temperature). Parameters analyzed were weight loss, moisture content, vitamin C content, texture, Total Plate Count (TPC), Total Titratable Acidity, pH, and color intensity. The results showed that the interaction effect of ascorbic acid concentration to weight loss, moisture content, vitamin C content, pH, Total Plate Count (TPC), Total Titratable Acidity, brightness intensity (L) and yellowness intensity (b +). The best treatment is storage at 10oC with addition of ascorbic acid 2% with weight loss 12.830%, moisture content 76.021%, vitamin C content 52.213 mg / 100g, texture 6.737 N, pH 3.335, Total Titratable Acidity 5.233% Total Plate Count (TPC) 5.3 x 106 CFU/ml, brightness (L) 64.6, yellowness (b +) 20.7 and redness (a +) 7.0.