CD Skripsi

Aplikasi Kitosan Sebagai Edible Coating Pada Jeruk Lemon Lokal

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ABSTRACT The aims of this research were to study the effect of chitosan coating on local lemon during storage and to obtain the appropriate chitosan concentration to extend the shelf life of lemon. The research was conducted experimentally using a completely randomized design method with six treatments and three replications in order to obtain 18 experimental units. The treatment in this study was the concentration of chitosan as follows: without chitosan, 1%, 1.5%, 2%, 2.5%, and 3%. Observations were made on days 0, 4, 8, 12 and 16 on weight loss, vitamin C, hardness, and total soluble solids. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continue with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The utilization of chitosan coating significantly affects weight loss, vitamin C, hardness, and total soluble solids. The best treatment based on the parameters that have been tested was lemon with a chitosan concentration of 3%. The results showed lemon stored up to 16 days had a weight loss of 10.59%, vitamin C 5.54 mg, hardness 1.86 kgf/cm2 and total soluble solid 1.343%.
Keyword: lemon, chitosan, fruit quality, edible coating

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114161

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian- Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114161

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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