| NIM | A1F015058 |
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| Namamhs | SYAHLA SALSABILA |
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| Judul Artikel | APLIKASI EDIBLE COATING BERBAHAN DASAR PATI UBI JALAR, KENTANG DAN GANYONG PADA STROBERI (Fragaria x ananassa) |
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| Abstrak (Bhs. Indonesia) | Stroberi (Fragaria x ananassa) tergolong buah non-klimaterik dan termasuk komoditas pertanian yang mudah rusak (perishable). Salah satu cara penanganan pascapanen buah adalah dengan mengaplikasikan edible coating. Pati merupakan bahan baku yang potensial untuk pembuatan pelapis edible. Kelompok umbi-umbian merupakan bahan pangan sumber pati yang prospektif penggunaannya sebagai bahan baku edible coating, seperti ubi jalar, kentang dan ganyong. Penggunaan edible coating pada buah stroberi segar dapat mempertahankan kualitas buah selama masa penyimpanan pada berbagai temperatur sehingga aman untuk dikonsumsi manusia. Tujuan dari penelitian ini adalah: 1) mengetahui pengaruh pengaplikasian edible coating terhadap stroberi; 2) mengetahui perubahan buah stroberi yang telah dilapisi edible coating selama penyimpanan dalam berbagai suhu penyimpanan yang berbeda; 3) mengetahui kombinasi perlakuan aplikasi edible coating dan suhu penyimpanan yang baik untuk buah stroberi. Penelitian ini merupakan jenis penelitian eksperimental Rancangan Acak Lengkap (RAL) faktorial. Faktor yang diteliti adalah jenis edible coating (P) dengan 4 jenis yaitu kontrol atau tanpa edible coating (P1), edible coating berbahan pati ubi jalar (P2), edible coating berbahan pati kentang (P3), dan edible coating berbahan pati ganyong (P4); suhu penyimpanan (Q) dengan 2 jenis yaitu suhu ruang (rata-rata 29,22°C) (Q1) dan suhu rendah (rata-rata 9,83°C) (Q2). Berdasarkan faktor tersebut diperoleh 8 kombinasi perlakuan. Variabel yang diuji diantaranya variabel kimia meliputi nilai total padatan terlarut dan vitamin C; serta variabel organoleptik. Hasil penelitian menunjukkan baik faktor jenis edible coating dan suhu penyimpanan dapat mempertahankan nilai total padatan terlarut dan vitamin C. Sampel yang disimpan pada suhu rendah memiliki karakteristik organoleptik lebih baik dibandingkan sampel yang disimpan dalam suhu ruang. Kombinasi perlakuan terpilih adalah sampel dengan edible coating berbahan pati ganyong yang disimpan dalam suhu 9,83°C (P4Q2). Sampel tersebut memiliki nilai total padatan terlarut sebesar 5,50°Brix dan kadar vitamin C 7,63 mg/g. Karakteristik sampel diantaranya adalah memiliki kenampakan mengilap, menarik, tidak berjamur, warna merah, tidak berbau busuk, tekstur keras dan disukai oleh panelis. |
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| Abtrak (Bhs. Inggris) | Strawberries (Fragaria x ananassa) are classified as non-climatic fruits and considered as perishable fruits. Edible coating can be a good way of handling post-harvest fruis. Starch is a potential raw material for the manufacture of edible coatings. Among all kinds of foods, tuber group is a source of starch which is prospective for its use as a raw material for edible coatings, such as sweet potatoes, potatoes and canna. The use of edible coating on fresh strawberries can maintain the quality of fruit during storage at various temperatures making it safe for human consumption. The objectives of this study are: 1) to know the effect of the application of edible coating on strawberries; 2) to know changes in strawberries which have been coated with edible coating during storage in a various storage temperatures; 3) find out the suitable combination of edible coating application and storage temperature which is suitable for strawberry. This is an experimental and factorial research with Completely Randomized Design. The factors studied were the type of edible coating (P) with 4 kinds, they are control or without edible coating (P1), edible coating made from sweet potato starch (P2), edible coating made from potato starch (P3), and edible coating made from canna starch (P4); storage temperature (Q) with 2 kinds of room temperature (average of 29.22° C) (Q1) and low temperature (average of 9.83° C) (Q2). Based on these factors, 8 combinations of treatments were obtained. The variables tested in this research are chemical variables, such as the value of total dissolved solids and vitamin C; and organoleptic variables. The results showed that both edible coating types and storage temperature could maintain the value of total dissolved solids and vitamin C. Samples stored at low temperatures had better organoleptic characteristics than samples stored at room temperature. The combination of selected treatments is a sample with edible coating made from canna starch stored at 9.83 ° C (P4Q2). The sample has total dissolved solid value of 5.50°Brix and vitamin C of 7.63 mg/g. The sample characteristics are having a shiny and attractive appearance, no mold actities are shown, red, no foul smelling, texture is hard and liked by panelists. |
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| Kata kunci | Edible Coating, Stroberi, Ubi Jalar, Kentang, Ganyong. |
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| Pembimbing 1 | Condro Wibowo, S.TP., M.Sc., Ph.D. |
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| Pembimbing 2 | Dr. Rumpoko Wicaksono, S.P., M.P. |
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| Pembimbing 3 | Dr. Ir. Tri Yanto, M.T. |
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| Tahun | 2019 |
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| Jumlah Halaman | 14 |
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| Tgl. Entri | 2019-05-13 00:21:04.928753 |
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