CD Skripsi

Pemanfaatan Pati Ubi Kayu Sebagai Edible Coating Pada Buah Pepaya

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Papaya fruit has a climacteric type of respiration, so papaya fruit has a high respiration rate that causing rotten. An effort to reduce fruit damage is by applying an edible coating from cassava starch. The purpose of this study was to obtain the best concentration of cassava starch as an edible coating on papaya fruit. This research used an experimental method by using a completely randomized design with five treatments and four replications. The treatment in this study was the concentration of cassava starch as follows: P0 (without coating), P1 (1% cassava starch), P2 (2% cassava starch), P3 (3% cassava starch), and P4 (4% cassava starch). Parameter analysis were made on storage time 0, 5, 10, 15 and 20 days on colour test, weightloss, hardness, watercontent, vitamin C, and total dissolved solids. Data were obtained by using analysis of variance (ANOVA) and continued by duncan’s new multiple range test (DNMRT) at 5%. The result of analysis of variance showed that the best treatment was P4 (cassava starch 4%). It showed that the concentration of cassava starch was significantly affected with all of the parameters, and the results showed that papaya on storage time 20 days had colour test notation L (lightness) = 42.10, notation a* (redness) = -6.17, notation b* (yellowness) = 28.30, weightlossof 13.05%, hardness of 9.33kg.f.cm-2, watercontent of 79.24%, vitamin C content 5.85 mg/100 g, and total dissolved water 25.50 oBrix.

Keywords: cassava starch, edible coating, papaya fruit

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006112396

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006112396

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

Zenny

Versi lain/terkait

Lampiran Berkas

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