CD Skripsi

Edible Coating Pati Kulit Singkong Pada Jambu Biji Kristal

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ABSTRACT
The purpose of this research was to get the optimal immersion time of edible
coating made from cassava peel starch on the quality of crystal guava during
storage. This research used a completely randomized design with six treatments and
three replications, resulting in 18 experimental units. The treatment in this study
was the duration of dyeing edible coating of cassava peel starch were P0 (without
coating), P1 (30 second), P2 (60 second), P3 (90 second), P4 (120 second), and P5
(150 second). Data were analyzed using analysis of variance (ANOVA) and
continued with duncan's multiple range test (DMRT) at the 5% level. The best
treatment in this research was P5 (150 second). This treatment was obtained crystal
guava had the lowest weight loss of 23.20%, the highest hardness of 8.53 kgf, the
most stable total soluble solids of 9.83°Brix, and the highest vitamin C content of
43.41 mg/100g at the end of storage.
Keywords: cassava skin starch, crystal guava, edible coating, immersion time

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006110864

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006110864

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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