CD Skripsi

Enggunaan Pektin Kulit Jeruk Kuok Kampar Sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan

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ABSTRACT
Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measure pectin concentration in making edible coating to protect the surface of the starfruit for longer storage and maintain the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sample stored at room temperature for 0, 4, 8, and 12 days. The results showed that the edible coating from kuok orange peel significantly affect weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extend the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87 °Brix of total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57 (yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather like), hardness 3.13 (rather like).
Keywords: Edible coating, pectin, starfruit

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0030)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0030)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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