CD Skripsi

Edible Coating Dengan Konsentrasi Pati Jagung Pada Tomat Selama Penyimpanan

---

ABSTRACT
Tomatoes were classified as climacteric fruit with a hight water content of
up to 94%, which caused them to spoil quickly. The method used to extend the
shelf life and inhibit spoilage was the application of an edible coating. This research
aimed to determine the best concentration of corn starch in the production of edible
coating on tomatoes during storage. The study was carried out experimentally using
a Complete Randomized Design (RAL). The treatments in this study were the
addition of corn starch concentrations, namely P1 (control), P2 (corn starch
concentration 1%), P3 (corn starch concentration 2%), P4 (corn starch concentration
3%), P5 (corn starch concentration 4%), and P6 (corn starch concentration 5%). The
observed parameters included weight loss, total dissolved solids, vitamin C,
hardness, and color. The data were analyzed statistically using analysis of variance
(ANOVA) and if the Fcount ≥ Ftable then further testing carried out with Duncan's
Multiple Range Test (DMRT) at the 5% significant level. The best treatment in this
study was obtained at P6 with a concentration of 5%. This treatment gave significant
effect on the parameters analized are weight loss 7.93%, total dissolved solids
1.65°Brix, vitamin C 21.63 mg/100 g, hardness 3.53 kg/f, color basen on L 35.12
(lightness), color basen on a* 24.89 (redness), color basen on b* 2.37 (yellowness).
Keyword: corn starch, edible coating, tomatoes

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1906124801

Penerbit

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

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1906124801

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI INDUSTRI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar