CD Skripsi

Edible Coating Pati Bonggol Pisang Dengan Penambahan Ekstrak Jahe Untuk Memperpanjang Masa Simpan Cabai Merah

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ABSTRACT
The purpose of this research was to get the best concentration of ginger extract in edible coating of banana weevil starch to extend the shelf life of red chili. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were J0 (0% ginger extract), J1 (1% ginger extract), J2 (3% ginger extract), J3 (5% ginger extract), and J4 (7% ginger extract) in edible coating of banana weevil starch formulation which applied to the red chili and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in red chili were weight loss, vitamin C, total microbes, and sensory characteristics of color, flavor, and texture. The best treatment in this research was J4 (7% ginger extract). On 15th day, the red chili had 41.20% weight loss, 18.54 mg/100g vitamin C, and 5.89 log CFU/g total microbes. The descriptive test showed that the red chili had red color, flavoring starting to smell and slightly hard texture.
Keywords : Edible coating, ginger extract, red chili

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706111434

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706111434

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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