APLIKASI EDIBLE COATING DARI PATI KULIT SINGKONG (Manihot esculenta) DENGAN PERBEDAAN KONSENTRASI EKSTRAK TEMU KUNCI (Boesenbergia rotunda) SEBAGAI ANTIMIKROBA DAN SUHU PENYIMPANAN PADA BUAH ANGGUR (Vitis vinivera)
| Main Author: | Emilia, Bahtera |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41117/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41117/2/BAB%20I.pdf http://eprints.umm.ac.id/41117/3/BAB%20II.pdf http://eprints.umm.ac.id/41117/4/BAB%20III.pdf http://eprints.umm.ac.id/41117/5/BAB%20IV.pdf http://eprints.umm.ac.id/41117/6/BAB%20V.pdf http://eprints.umm.ac.id/41117/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41117/ |
Daftar Isi:
- Edible coating is a thin film applied to a material that acts as a protector and can extend the shelf life of the material. This layer is usually applied to fresh fruits and vegetables and will be marketed to consumers. The ingredients used in edible coatings are carbohydrates such as starch so the coating is edible. This study aims to (i) to know the interaction between fingerroot extract and different storage temperatures on edible grape coating, (ii) to know the effect of fingerroot extract with different concentration on edible grape coating, (iii) to know the effect of storage temperature against an edible coating of grapes. The research method used Factorial Randomized Block Design (RAK) with 6 days storage period. Factor I is the difference of fingerroot extract concentration addition (0%, 4%, 7%, and 10%) and factor II is the difference of storage temperature (Room Temperature and Temperature 10°C). The res ults showed the interaction between the difference of fingerroot extract concentration and the storage temperature of grapes with the parameters of Total Soluble Solids (TSS), Total Acidity (TA), weight loss, Total Plate Count (TPC), Organoleptic (Aroma, Texture and Color) , Color Intensity, pH and Texture. The best treatment is in P3K1 (10% Extract of fingerroot + Room Temperature) with Total Soluble Solids 15,48 °Brix, Total Acidity 0.93%, Weight loss 3,10%, Water Content 80.50%, Total Plate Count 12,47 x 103 CFU / g, Organoleptic Aroma 3,38 (Fresh Enough), Organoleptic Texture 4 (Solid), Organoleptic Color 3.16 (Interesting), Brightness 36,27, Redness 4,33, Yellowish 1.90, pH 3.43 and Texture 1,82 N.