CD Skripsi

Penggunaan Edible Coating Kitosan Sebagai Pelapis Buah Jambu Air Madu

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ABSTRACT
The addition of chitosan in the manufacture of edible coating can be used honey guava coating. This study aims to get a concentration of chitosan in the manufacture of edible coatings for honey guava coating. The treatment in this study was the concentration of chitosan in edible coatings, such as without coating (k0), the concentration of chitosan 1% (k1), 2% (k2), 3% (k3). Samples were stored at room temperature for 0, 3, 6, 9, and 12 days. The results showed that edible coating of chitosan has a real effect on weight shrinking, hardness, total dissolved solids, vitamin C, and sensory assessment of color, aroma, hardness with descriptive. The best treatment is edible coating with a chitosan concentration of 3%, Can extend storage by up to 6 days with a weight of 1,77%, can maintain hardness of 2,47kgf/cm2, 1.33Brix total dissolved solids, maintain a vitamin C content of 15,84mg/100 g, and descriptive sensory assessment with a storage length of 12 days for 2.40 (slightly brownish), aroma 2.06 (slightly fruit watery rose apple) and hardness of 2.66 (slightly hard).
Keywords: Edible Coating, Chitosan, Fruit Watery Rose Apple

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506121579

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506121579

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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