APLIKASI EDIBLE COATING BERBASIS PATI KULIT SINGKONG DAN FILTRAT JAHE MERAH (Zingiber officinale) UNTUK MEMPERTAHANKAN KUALITAS SELAMA PENYIMPANAN FILLET IKAN TUNA
| Main Author: | Amanah, Khusnul |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/44289/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/44289/2/BAB%20I.pdf http://eprints.umm.ac.id/44289/3/BAB%20II.pdf http://eprints.umm.ac.id/44289/4/BAB%20III.pdf http://eprints.umm.ac.id/44289/5/BAB%20IV.pdf http://eprints.umm.ac.id/44289/6/BAB%20V.pdf http://eprints.umm.ac.id/44289/7/LAMPIRAN.pdf http://eprints.umm.ac.id/44289/ |
Daftar Isi:
- Food is generally very sensitive and easily damaged. This quality decrease is caused by several factors, including environment, chemical, biochemical, and contamination microbia. Packaging is one of the right solutions in preventing damage to food, one of the solution is edible coating. In this modern era, the development of edible coating on food in addition to provide better product quality and extend the shelf life, also an eco-friendly packaging material. tuna is an easily damaged food because it has a high nutrient content, damage to tuna is caused by enzymatic and microbiological factors. Hence, its need for coating with edible coating based on cassava leather starch and the addition of anti-microbial from red ginger filtrate that can maintain the quality and age of tuna fish. This study aims to determine the effect of adding cassava leather starch concentration and red ginger filtrate to determine the damage of fish. The study applied a factorial randomized group design (RAK) with two factors. The first factor was cassava leather starch with concentration of 3%, 3, 5%, 4% b/v and second factor was addition of red ginger filtrate with concentration of 6%, 8% v/v and 10%. Parameters tested were water content, pH, protein, texture, TPC, organoleptic. The results showed that the addition of cassava leather starch concentration and red ginger filtrate with different concentration had significant effect on water content, pH, protein, texture, TPC of edible coating produced. The best treatment was S3J3 (4% cassava starch and 10% red ginger filtrate) which resulted in edible coating with the value of each observation of 36th consecutive hours of water content of 67,69%; Ph 6.59; protein 24.21%; texture 4.75 N / mm2; TPC 1.6 X 107 CFU / mL. The worst rating on the observation was the S1J1 and control sample.