CD Skripsi
Pemanfaatan Sari Kulit Buah Naga Merah Sebagai Antioksidan Pada Edible Film Pati Sagu Pengemas Lempok Durian
ABSTRACT
The purpose of this study was to obtain the best concentration of dragon
fruit peel extract in making edible film of sago starch as lempok durian packaging.
This study was carried out experimentally using a completely randomized design
consisting of four treatments, each treatment consisting of four replications in
order to obtain sixteen experimental units. The treatments in this study consisted
of: P0 = Without the addition of dragon fruit peel extract, P1 = Addition of 6%
red dragon fruit peel juice, P2 = 8% red dragon fruit peel extract, P3 = Addition of
10% red dragon fruit peel extract. The data obtained were analyzed statistically
using Analysis of Variance (ANOVA). If the calculated F is greater than or equal
to the F table, the analysis will continue with the Duncan's Multiple Range Test
(DMRT) further test at the 5% level. The results of the study concluded that the
addition of dragon fruit peel extract with various concentrations had a significant
effect on the characteristics of the edible film of sago starch and the storage of the
lempok durian produced, named water content according to standards, increasing
thickness, suppressing the rate of water vapor transmission, increasing antioxidant
activity, reducing free fatty acids. and aroma hedonic test. The best formulation
in this study was P3 treatment with 15.93% moisture content, 0.22 mm thickness,
6.73 g/m2/hour water vapor transmission, 133.15 ppm antioxidant, free fatty acids
on the 9th day of 1.50 %, and the 9th day hedonic aroma test was 2.86 (somewhat
like).
Keywords: edible film, dragon fruit skin, lempok durian
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