CD Skripsi

Aplikasi Edible Coating Dari Pati Jagung Pada Cabai Rawit Merah

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ABSTRACT
Red cayenne pepper is one of the commodities in Riau that has a shelf life that only a few days at room temperature, then it needs to be handled after a post harvest. Edible coating is a thin layer that will prevent the water movement then the respiration process is inhibited. Edible coating can be made by starch, such as corn starch because it has a high content of amylose and amylopectin. The study was conducted by experiment using a complete randomized design (RAL). The treatments in this study were the concentration of corn starch is P0 (control), P1 (corn starch concentration 1%), P2 (corn starch concentration 2%), P3 (corn starch concentration 3%), P4 (corn starch concentration 4%). The parameters observed were water content, shrinkage weight, hardness, color and total dissolved solids. Statistical analysis data using analysis of variance (ANOVA) and if the Fcount ≥ Ftable then further test with Duncan's Multiple Range Test (DMRT) at the level of 5%. The best treatment in this study was obtained at P4 with a concentration of 4%. The best treatment that gives a real effect on the parameters analyzed are weight loss; 7.55%, vitamin C; 22.04 mg/100g, hardness; 5.30 kg.f.cm-2, color basen on L = 41.48 (lightness), color basen on a* = 20.65 (redness), color basen on b* = 2.12 (yellowness), total dissolved solids;5.13 °Brix
Keyword: Corn Starch, Edible coating, Red Cayenne Pepper

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111619

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI INDUSTRI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

ISBN/ISSN

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Klasifikasi

1906111619

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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