CD Skripsi

Pembuatan Edible Coating Dari Pati Biji Durian Sebagai Pelapis Bolu Kemojo

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Compared to the content of other plants, durian seeds contain high starch. The high amylose and amylopectin components in durian seed starch are considered to be sufficiently proeffective to be used as a base material in edible coating which can be consumed. The use of glycerol has a role as a plasticizer in improving the properties of good permeability as an edible layer. This study aims to know the best amount in the application of edible coating on Kemojo cake. This study used a completely randomized design (RAL), consisting of 5 treatments in which each treatment performed 3 repetitions. The treatments in this study were AB0 (without immersion as control), AB1 (once immersion), AB2 (twice immersions), AB3 (thrice immersions), and AB4 (four times immersions). The results show that the pH edible coating is 5 and the viscosity is 6.07 cP. The best treatment was thrice times immersions (AB3) with water content of 35.71%, weight decreased 6.79%, and TBA 1.85 mg malonadehid / kg. Texture 3.13 (rather hard) and aroma 4.13 (rancid).
Keywords: durian seed starch, glycerol, edible coatin,g and komojo cake

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0066)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xii, 74 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0066)

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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