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Pemanfaatan Pati Talas Beneng Sebagai Edible Coating Pada Pisang Barangan

Barangan banana is one of the climacteric fruits that still experiences respiration rate after being picked. Post-harvest handling using edible coating made from beneng taro starch needs to be done to maintain freshness and inhibit damage that occurs to climacteric fruits during storage. The purpose of this study was to obtain the best concentration of beneng taro starch as edible coating in maintaining the freshness of barangan banana fruit. Treatments in this study were the concentration of beneng taro starch, namely P0 (control), P1 (1% beneng taro starch), P2 (2% beneng taro starch), P3 (3% beneng taro starch), P4 (4% beneng taro starch), P5 (5% beneng taro starch), and P6 (6% beneng taro starch). The data were statistically analyzed using analysis of variance (ANOVA) and continued by duncan's multiple range test (DMRT) at 5%. The results showed that the concentration of beneng taro starch with the best treatment was 6% (P6), that proved to be able to give a significantly different effect on moisture content, weight loss, hardness, total soluble solids, descriptive test of hardness and color. Treatment with 6% taro starch concentration can maintain freshness and inhibit damage to barangan banana fruit so that it has a moisture content value of 68,26%, weight loss of 13,01%, total soluble solids 28,07 %Brix, hardness 6,97 kg/cm2, descriptive test of hardness 3.00 (quite soft), and descriptive test of color 4.03 (yellow).

Keyword: banana barangan, edible coating, taro beneng starch.

Ketersediaan
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Perpustakaan Universitas Riau 1806113194
1806113194
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
1806113194
Penerbit
Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1806113194
Tipe Isi
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Tipe Media
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Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI PERTANIAN
Info Detail Spesifik
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Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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