CD Skripsi

Penambahan Ekstrak Jahe Dalam Pembuatan Edible Coating Pada Aplikasi Alpukat

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ABSTRACT
The purpose of this study was to obtain the best treatment of cassava starch edible coating with the addition of ginger extract on the physico-chemical and sensory properties of avocado during storage. This research method was carried out experimentally using a completely randomized design (CRD) with five treatments and three replications to obtain 15 experimental units. The treatment in this study included T0 (without edible coating), T1 (edible coating without the addition of ginger extract), T2 (edible coating with the addition of 2% ginger extract), T3 (edible coating with the addition of 4% ginger extract), and T4 (edible coating with the addition of ginger extract 6%). Observations made on avocados that had been coated with edible coating and the addition of ginger extract were weight loss, total dissolved solids, hardness, and descriptive and hedonic sensory tests of color and flavor. Data were analyzed using analysis of variance (ANOVA) and continued with the Duncan Multiple Range Test (DNMRT) at 5% level. The best treatment was found in the addition of 6% ginger extract which had a decrease in weight, total dissolved solids, and hardness. The results of the color sensory assessment on avocados have a color score of 2.467 (green), aroma of 3.23 (slightly scented with avocado). The hedonic sensory assessment of avocado fruit has a color score of 2.48 (rather like), aroma 2.54 (rather like).
Keywords: avocado fruit, edible coating, ginger extract.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606114883

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606114883

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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