CD Skripsi

Pemanfaatan Tepung Kulit Singkong Sebagai Edible Coating Pada Alpukat

---

The purpose of this research was to get the best starch concentration of cassava peel in the manufacture of edible coatings and the effect of edible coating on the quality of avocado. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were P1 (concentration of starch cassava peel 1%), P2 (concentration of starch cassava peel 2%), P3 (concentration of starch cassava peel 3%), and P4 (concentration of starch cassava peel 4%) in edible coating of starch cassava peel formulation which applied to the avocado and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in avocado were weight loss, total dissolved solid, hardness and hedonic test of color and aroma. The best treatment in this research was P4 (concentration of starch cassava peel 4%). This treatment can maintain fruit quality for 15 days of storage so that avocados have a weight loss of 29.14%, total dissolved solids 1.43°Brix, hardness 8.10 kg/f, and hedonic tests for color 3.15 (somewhat favored) and aroma 3.12 (somewhat favored)

Keywords: avocado, cassava skin starch, edible coating

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1906110043

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1906110043

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar