CD Skripsi
Penambahan Sari Lengkuas Merah Dalam Edible Coating Pati Sagu Meranti Untuk Mempertahankan Kualitas Tomat Selama Penyimpanan
ABSTRACT
This research aims to study the application of red galangal juice in edible coating
of Meranti sago starch in order to maintain quality of tomatoes during storage.
This study used a Completely Randomized Design (CRD) with 5 treatments and 3
replications, so that 15 (fifteen) experimental units were obtained. The treatments
used include P0 (without addition of red galangal juice), P1 (1% addition of red
galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red
galangal juice), and P4 (7 % addition of red galangal juice). The data obtained
were statistically analyzed using Anova and DNMRT at 5% level. The results
showed that the addition of red galangal juice significantly affected weight loss,
hardness, vitamin C, total dissolved solids, total microbes, descriptive
organoleptic assessment of color and texture, and hedonic organoleptic
assessment of texture of tomatoes during storage. Addition of red galangal juice
in edible coating didn’t significantly affect organoleptic assessment of the
tomatoes color. The best treatment of this research was P4 which showed on
tomatoes after 21 days storage that had 16,38% weight loss, 5,83 kgf hardness,
25,28 mg/100g vitamin C, 1,391 Brix total dissolved solids, 5,52 log CFU/g total
microbes, descriptive sensory test of colors was 2,30 (orangish yellow in color),
3,10 texture (soft), and hedonic assessment of color was 2,80 (somewhat like),
and 3,26 texture (somewhat like).
Keywords: Edible coating, tomatoes and red galangal juice
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