CD Skripsi

Aplikasi Pati Sukun Sebagai Edible Coating Pada Pisang Barangan

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ABSTRACT
The aims of this research were to study the effect of breadfruit starch coating on barangan banana during storage and to obtain the appropriate breadfruit starch concentration to extend the shelf life of barangan banana. The research was conducted experimentally using a completely randomized design method with treatments OF breadfruit starch concentration: control, 1%, 3%, 5%, and 7%. The treatment in this study was the concentration of breadfruit starch as follows: without breadfruit starch P0 (control), P1 (1% breadfruit starch), P2 (3% breadfruit starch), P3 (5% breadfruit starch), and P4 (7% breadfruit starch). Data obtained were treated by the analysis of variance (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) the level 5%. Observed parameters tested were made on days 0, 5, 10, 15, and 20 on weight loss, fruit hardness, total dissolved solids, vitamin C, fruit appearance, and color. The best treatment based on the parameters that have been tested was barangan banana with breadfruit starch concentration of 7%. The results showed barangan banana stored up to 10 days a weight loss of 10.10%, fruit hardness of 3.38 kgf/cm2, total soluble solids of 9.17°brix, vitamin C content of 6.21 mg/100 g, fruit appearance which was assessed by panelists descriptively 2.70 (yellow), and hedonically 3.72 (like), and color which was assessed by panelists descriptively 3.20 (yellow) and hedonically 3.80 (like).
Keywords: Barangan banana, edible coating, breadfruit starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806124693

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI INDUSTRI PERTANIA., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806124693

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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