CD Skripsi

Edible Coating Pati Jagung Dengan Penambahan Ekstrak Jahe Merah Untuk Memperpanjang Umur Simpan Tomat

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ABSTRACT
This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, using a completely randomized design (CRD) which consisted of five treatments and three replications, to obtain 15 experimental units. The treatments used include P0 (without addition of red ginger extract), P1 (1% addition of red ginger extract), P2 (3% addition of red ginger extract), P3 (5% addition of red ginger extract), and P4 (7% addition of red ginger extract) in edible coating of corn starch to extend shelf life tomatoes and stored for 21 days. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The results showed that the addition of red ginger extract affected weight loss, hardness, total dissolved solids, pH, vitamin C and total microbes. The best treatment of this research was P4 with a 14.71% weight loss value, 5.58 kgf hardness, 1.413Brix total dissolved solids, 4.92 pH, 27.41 mg/100g vitamin C and 4.46 log CFU/g total microbes.
Keywords: Edible coating, red ginger extract, tomatoes

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114970

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114970

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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