CD Skripsi

Pemanfaatan Pati Ubi Jalar Putih Sebagai Edible Coating Pada Cabai Merah

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ABSTRACT
Red chili pepper has a short shelf life, especially when stored at room temperature. Quality of red chili pepper can be maintained by using post-harvest handling. The post-harvest handling that used in this research was the application of edible coating based on white sweet potato starch. The purpose of this research was to obtain the best and appropriate of white sweet potato starch concentration as an edible coating on the red chili pepper’s quality. This research used an experimental method by using a completely randomized design (CRD) with seven treatments and three replications. The treatments in this research were P0 (without edible coating), P1 (1% of white sweet potato starch), P2 (2% of white sweet potato starch), P3 (3% of white sweet potato starch), P4 (4% of white sweet potato starch), P5 (5% of white sweet potato starch), and P6 (6% of white sweet potato starch). Data were obtained by using analysis of variance (ANOVA) and continued by duncan’s new multiple range test (DNMRT) at 5%. The result of analysis of variance showed that the best treatment was P4 (4% of white sweet potato starch). It showed that the concentration of white sweet potato starch was significantly affected with all of the parameters, and the results showed red chili pepper had 57.88% moisture content, 22.54% weight loss, 2.72 mg/100 g vitamin C content, also texture and color by using a sensory analysis with descriptive and hedonic.
Keywords: red chili pepper, white sweet potato starch, edible coating

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806113191

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806113191

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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