CD Skripsi

Variasi Konsentrasi Pati Kulit Ubi Kayu Sebagai Bahan Edible Coating Untuk Mempertahankan Kualitas Buah Jambu Air Madu (Syzygium Aqueum)

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ABSTRACT
The purpose of this research was to get the best starch concentration of cassava peel in the manufacture of edible coatings and the effect of edible coating on the quality of honey guava fruit. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P1 (starch cassava peel 2%) P2 (starch cassava peel 3%), P3 (starch cassava peel 4%), P4 (starch cassava peel 5%), and P5 (starch cassava peel 6%) in edible coating of starch cassava peel formulation which applied to the honey guava and stored for 12 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 edible coating were pH and viscosity, the parameters observed in honey guava were weight loss, hardness, total dissolved solid, and vitamin C. The best treatment in this research was P4 (starch cassava peel 5%) with a pH value 6,17 and a viscosity 32500,30 cP. On the 12th day the honey guava was 13,80% weight loss, 2,90 kg/f hardness, 1,789°Brix total dissolved solid, and 31,93 mg/100g vitamin C.
Keywords: honey guava, cassava skin starch, edible coating

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606137074

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

1606137074

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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