CD Skripsi
Edible Coating Jeruk Manis Dengan Menggunakan Pati Singkong
ABSTRACT
Sweet orange is one of the horticultural commodities that is perishable due
to its highwater content and continuous respiration and transpiration process after
harvest. This condition causes sweet oranges to deteriorate quickly. One effort to
reduce fruit damage is by applying an edible coating made from cassava starch.
The purpose of this study was to obtain the best concentration of cassava starch as
an edible coating on sweet orange fruit. This research used an experimental
method by using a completely randomized design with six treatments and three
replications. The treatment in this study was the concentration of cassava starch as
follows: P0 (without coating), P1 (1% cassava starch), P2 (2% cassava starch), P3
(3% cassava starch), P4 (4% cassava starch), and P5 (5% cassava starch).
Parameter analysis were made on storage time 0, 5, 10 and 15 days on weight loss,
vitamin C, hardness, colour test and total dissolved solids. Data were obtained by
using analysis of variance (ANOVA) and continued by duncan’s multiple range
test (DMRT) at 5%. The result of analysis of variance showed that the best
treatment was P4 (4% cassava starch). It showed that the concentration of cassava
starch was significantly affected with all of the parameters, and the results showed
that sweet orange on storage time 15 days had weight loss of 9,00%, vitamin C
64,46 mg/100g, hardness of 3,21 kgf, colour test notation L (lightness) = 7,78,
notation a* (redness) = -4,81, notation b* (yellowness) = 5,15, and total dissolved
water 8,15 °Brix.
Keywords: cassava starch, edible coating, sweet orange, postharvest quality
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