CD Skripsi

Lama Pencelupan Dalam Edible Coating Pati Biji Durian Terhadap Kualitas Jambu Biji Kristal Selama Penyimpanan

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ABSTRACT
The purpose of this research was to get the optimal immersion time of the durian seed starch in edible coating on the quality of crystal guava during storage. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P1 (30 second) P2 (60 second) P3 (90 second), P4 (120 second), and P5 (150 second) in edible coating of durian seed starch formulation which applied to the crystal guava and stored for 12 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 crystal guava were weight loss, hardness, total dissolved solid, vitamin C, and hedonic sensory of hardness. The best treatment in this research was P5 (150 second). The Crystal guava on the 12th day of storage was 20.88% weight loss, 7,60kg/f hardness, 1.39°Brix total dissolved solid, 44.83 mg/100g vitamin C. The hedonic sensory of hardness test showed that crystal guava had overall assessment hedonically was favored by panelists.
Keywords: crystal guava, durian seed starch, edible coating

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606137308

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606137308

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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