CD Skripsi

Aplikasi Edible Coating Dari Pati Ubi Jalar Putih Pada Buah Jambu Air

---

ABSTRACT

This study aims to obtain the best concentration white sweet potato starch in the manufacture of edible coatings and the effect of edible coating on the quality and storage time of water apple. This research method used an experimental method, using a completely randomized design (CRD) consisting of six treatments and three replications to obtain 18 experimental units. The treatment in this study is P0 = 0% white sweet potato starch, P1= 1% white sweet potato starch, P2= 2% white sweet potato starch, P3= 3% white sweet potato starch, P4= 4% white sweet potato starch and P5= 5% white sweet potato starch. The parameters observed in edible coating were pH and viscosity, the parameters observed in water apple were weight loss, hardness, total dissolved solids and descriptive sensory tests of flavor, color and texture. Data were analyzed statistically using variance (ANOVA) and (DNMRT) at level 5%. The chosen treatment was at 5% white sweet potato starch concentration with a pH value 3,1 and a viscosity 37867,33 cP on the 12th day with weight loss 9.22%, hardness 1.6 kgf, total solids dissolved 1,669 οbrix. The results of sensory assessment have descriptions of scented water apple, a rather white color, and a rather hard texture.

Keywords : Water apple, white sweet potato starch, edible coating.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03. 119 (0037)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03. 119 (0037)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar