CD Skripsi

Pemanfaatan Pati Sagu Sebagai Edible Coating Pada Buah Jambu Biji Merah

---

ABSTRACT
Red guava (Psidium guajava L.) is a climacteric fruit characterized by high
respiration activity and continuous physiological processes after harvest. Efforts to
maintain the quality and shelf life of red guava can be carried out through the
application of edible coatings. This study aims to determine the optimal
concentration of sago starch for use as an edible coating during the storage of red
guava. The research was conducted using a Completely Randomized Design (CRD)
with four levels of sago starch concentration 0% (control), 7.5%, 10%, and 12.5%,
each with four replications. The observed parameters included color, weight loss,
firmness, vitamin C content, and total soluble solids. The data were statistically
analyzed using ANOVA. If the calculated F-value was equal to or greater than the
F-table value, further analysis was performed using Duncan’s Multiple Range Test
(DMRT) at a 5% significance level. The analysis of variance showed that a 7.5%
concentration of sago starch had a significant effect on the observed parameters,
with the following results weight loss 33.57%, lightness 54.04, redness -14.02,
yellowness 36.21, firmness 8.87, vitamin C 95.04 mg/100 g; and total soluble solids
9.95 %Brix
Keyword: sago starch, edible coating, red guava fruit

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

2106125065

Penerbit

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

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

2106125065

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