APLIKASI EDIBLE COATING BERBASIS PATI SINGKONG DENGAN PENAMBAHAN EKSTRAK JAHE (Zingiber officinale var. amarum) UNTUK MEMPERTAHANKAN KUALITAS BAKSO DAGING PADA PENYIMPANAN SUHU RUANG
| Main Author: | Afiqoh, Ulfi Nur |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41418/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41418/2/BAB%20I.pdf http://eprints.umm.ac.id/41418/3/BAB%20II.pdf http://eprints.umm.ac.id/41418/4/BAB%20III.pdf http://eprints.umm.ac.id/41418/5/BAB%20IV.pdf http://eprints.umm.ac.id/41418/6/BAB%20V.pdf http://eprints.umm.ac.id/41418/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41418/ |
Daftar Isi:
- Edible coating is a transparent thin layer made from materials that can be consumed. Starch is one of the ingredients for edible. Potential starch sources are cassava starch because of its high starch content. The weakness of edible coatings is easily brittle because it is hydrophilic, so it need to add hydrophobic compounds, one of them is a natural ginger extract. Which also has antimicrobial properties. Edible coating with the addition of antimicrobial compounds can be applied to meatballs because they are included in protein-based foodstuffs and are easily damaged due to microbial activity so that damage can be minimized. This research was conducted to determine the concentration of cassava starch and the concentration of ginger extract on the quality of meatballs during room temperature storage. The study used factorial randomized complete block design (RCBD) with two factors. The first factor was cassava starch (2%, 3% and 4%) and the second factor was ginger extract (0%, 5% and 10%). The parameters were pH, color, texture, moisture content, ash, protein, fat, total plate count, Esherichia coli inhibitory test, and organoleptic. The best treatment with effectiveness test comparing with SNI. Then, the best treatment results were compared with the controls using the t test (T test). The results showed that cassava starch edible coating with the addition of ginger extract was able to maintain the quality of meatballs until 2 days and there was an interaction between differences in the concentration of cassava starch and ginger extract on pH value, color (b+), texture, moisture, ash, protein, fat, total plate count, inhibition of Escherichia coli, flavor and appearance. The best treatment was in P3Z3 treatment with starch concentration of 4% (b/v) with the addition of ginger extract at 10% (b/v).