CD Skripsi

Pemanfaatan Pektin Kulit Kakao Sebagai Edible Coating Terhadap Kualitas Buah Anggur Hitam Selama Penyimpanan

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ABSTRACT
The purpose of this research was to get the best pectin concentration of cocoa shell in the manufacture of edible coatings and the effect of edible coating on the quality of black grape. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P1 (pectin 1%) P2 (pectin 2%), P3 (pectin 3%), P4 (pectin 4%), and P5 (pectin 5%) in edible coating of cocoa shell pectin formulation which applied to the black grape and stored for 15 days. Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The parameters observed in black grape were weight loss, hardness, total dissolved solid, and vitamin C. The best treatment in this research was P5 (cocoa shell pectin 5%) on the 15th day the black grape was 10.79% weight loss, 3,20 kg/f hardness, 24,17°Brix total dissolved solid, 12,27 mg/100g vitamin C.
Keywords : Black Grape, Cocoa Shell, Edible Coating

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606137076

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

1606137076

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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