CD Skripsi

Edible Coating Pati Jagung Dengan Penambahan Ekstrak Lengkuas Merah Pada Pisang Barangan

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ABSTRACT
Banana is a climacteric fruit that continues to respire after harvest, making
it susceptible to damage during storage. This study aimed to determine the most
effective concentration of red galangal extract in a corn starch-based edible coating
to extend the shelf life of barangan bananas. The research used a non-factorial
Completely Randomized Design (CRD) with six treatments and four replications,
totaling 24 experimental units. The treatments consisted of red galangal extract
concentrations: P0 (0%), P1 (1%), P2 (3%), P3 (5%), P4 (7%), and P5 (9%), applied
to bananas that remained suitable for consumption until day 15. The observed
parameters included weight loss, firmness, sugar content, and total microbial count.
Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s
Multiple Range Test (DMRT) at a 5% significance level if the F value exceeded the
F table. The results showed that the 9% red galangal extract (P5) was the most
effective in maintaining banana quality, with 27.00% weight loss, 6.92 kgf
firmness, 26.87°Brix sugar content, and 5.42 log CFU/g microbial count. This
indicates that red galangal extract can be effectively used in edible coatings to
prolong the freshness and shelf life of bananas during storage.
Keywords: barangan bananas, corn starch, edible coating, red galangal

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110211

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI INDUSTRI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110211

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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