CD Skripsi

Penambahan Ekstrak Temu Putih Dalam Pembuatan Edible Film Pati Sagu Sebagai Kemasan Lempok Durian

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ABSTRACT


This study aim was to get the best concentration of white turmeric extract in making edible film of sago starch as lempok durian packaging. This research method used an experimental method, using a completely randomized design (CRD) which consisted of four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 = without the addition of white turmeric extract, P2 = addition of 3% white turmeric extract (bb-1 sago starch), P3 = addition of 5% white turmeric extract (bb-1 sago starch), P4 = addition of 7% white turmeric extract (bb-1 sago starch). The parameters observed in this study were thickness, water absorption, water vapor transmission, antioxidants, free fatty acids up to 15th day and descriptive sensory test of scent up to 15th day. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The results of this study showed that the addition of white turmeric extract with various concentrations had a significant effect on the characteristics of the edible film of sago starch and the storage of the resulting lempok durian. The selection treatment was P4 (addition of 7% white turmeric extract) with a 0.090 mm thickness, 29.16% water absorption, water vapor transmission 7.74 g/m2/hour, antioxidant 143.40 ppm, free fatty acids on the 15th day was 2.21% and descriptive sensory test of scent on the 15th day was 2.20 (a bit rancid).

Keywords: edible film, white turmeric, lempok durian

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114282

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

1706114282

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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