CD Skripsi

Pemanfaatan Pati Kulit Singkong Sebagai Edible Coating Cabai Merah

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The aim of this research is to obtain the best concentration of cassava peel starch as a coating material for red chilies. This research was conducted experimentally using a completely randomized design with five treatments and three replications. The treatments used in this study were P0 (Control), P1 (2% cassava starch concentration), P2 (3% cassava starch concentration), P3 (4% cassava starch concentration) and P4 (5% cassava starch concentration). Cassava peel starch formulation applied to red chilies and stored for 20 days. The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The parameters observed in red chilies were weight loss, vitamin C content and color test. The best starch coating treatment with a starch concentration of 5% (P4) is the treatment chosen to maintain the quality of red chilies during 20 days of storage, namely weight loss 30.00%, vitamin C 23.94 mg/100 g, light color test = 34.20 , reddish color (redness) = 5.09, yellowish color (yellow) = 10.30.

Keywords : Edible coating, cassava peel starch, red chili

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706123239

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706123239

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

Zenny

Versi lain/terkait

Lampiran Berkas

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