CD Skripsi

Penambahan Ekstrak Jahe Merah Dalam Pembuatan Edible Film Pati Sagu Sebagai Kemasan Bolu Kemojo

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ABSTRACT
The purpose of this study is to get the best treatment for the addition of red ginger extract in making edible packaging of sago starch film as a packaging material for bolu kemojo. This study was conducted experimentally using a complete random design (CRD) consisting of five treatments and three replications. The treatments in this study were J0 = without the addition of red ginger extract, J1 = addition of red ginger extract 4% (b.b-1 starch solution), J2 = addition of red ginger extract 6% (b.b-1 starch solution), J3 = addition of red ginger extract 8% (b.b-1 starch solution), J4 = addition of red ginger extract 10% (b.b-1 starch solution). The parameters observed in this study were water content, water vapor transmission test, antioxidants, free fatty acids, descriptive test of aroma and texture, and hedonic test of aroma and texture. Data were analyzed statistically using analysis of variance (ANOVA) and continued with the DNMRT at 5% level. The best treatment is J4 on edible film included a moisture content of 13.88%, moisture transmission of 5.76 g/m2/hour, and antioxidants of 117.46 ppm. Results of research on bolu kemojo on the 10th day included 1.33% fatty acids, a descriptive test of 2.50 aroma (slightly rancid), a texture of 2.00 (slightly mushy), a hedonic test of 3.23 aroma (somewhat like), and a texture of 2.53 (somewhat like).
Keywords: edible film, red ginger, bolu kemojo

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114307

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

1706114307

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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