CD Skripsi

Penambahan Ekstrak Kayu Manis Dalam Pembuatan Edible Film Pati Sagu Sebagai Kemasan Lempok Durian

---

ABSTRACT The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without cinnamon extract), P2 (cinnamon extract 3%), P3 (cinnamon extract 5%), and P4 (7% cinnamon extract). Observations were made on edible film moisture content, water vapor transmission rate, and antioxidants. Observations made on lempok durian that had been coated with edible film with cinnamon extract were free fatty acids, descriptive aroma test, and texture. The data obtained were analyzed statistically with the analysis of variance (ANOVA). If Fcount Ftable, then continued with Duncan's New Multiple Range Test (DNMRT) at 5% level. The best treatment in this study was P4 (addition of 7% cinnamon extract) with the criteria of edible film water content 11.87%, water vapor transmission 7.54%, antioxidant 90.62 ppm. Criteria of lempok durian free fatty acids day 6th 1.23%, aroma descriptive test 1.55 (slightly rancid), and texture descriptive test 1.55 (slightly chewy).
Keywords: cinnamon extract, lempok durian, edible film

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1706114319

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2022

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1706114319

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar