Anggarini, Destry (2015) Pemanfaatan Pati Ganyong sebagai Bahan Baku Edible Coating dan Aplikasinya pada Penyimpanan Buah Apel Anna (Malus sylvestris) (Kajian Konsentrasi Pati Ganyong dan Gliserol). Sarjana thesis, Universitas Brawijaya.
Abstract
Pengemasan pada bahan makanan merupakan hal yang harus diperhatikan guna melindungi bahan makanan tersebut dari kerusakan. Salah satu jenis kemasan yang bersifat ramah lingkungan adalah edible coating. Edible coating merupakan lapisan tipis yang bertujuan untuk memberikan penahanan yang selektif terhadap perpindahan massa, juga untuk meningkatkan kemudahan penanganan makanan. Bahan yang dapat digunakan pada pembuatan edible coating yaitu polisakarida dan plasticizer. Pada penelitian ini, rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial. Faktor pertama yaitu konsentrasi pati ganyong yang terdiri dari 3 level yaitu (1%, 1,5% dan 2% (b/v)) dan faktor kedua yaitu konsentrasi gliserol yang terdiri dari 3 level yaitu (4%, 5% dan 6% (v/v)) sehingga diperoleh 9 kombinasi perlakuan dan setiap perlakuan dilakukan perulangan sebanyak 3 kali, dengan demikian diperoleh 27 perlakuan. Analisa yang digunakan pada pengujian edible coating yang terbentuk yaitu pH dan viskositas. Apabila hasil dari analisis ragam menunjukkan tidak adanya interaksi antar faktor perlakuan, maka akan dilanjutkan dengan uji BNT 5%, sedangkan apabila hasil dari analisis ragam menunjukkan adanya interaksi antar faktor perlakuan, maka akan dilanjutkan dengan uji DMRT 5%. ii Pemilihan perlakuan terbaik menggunakan Multiple Attribute. Perlakuan terbaik yang diperoleh kemudian diaplikasikan pada buah apel varietas Anna. Setelah itu, dilakukan analisa beberapa sifat fisik dan kimiawi buah tersebut (susut bobot, total padatan terlarut dan kekerasan buah) serta dilakukan pula uji organoleptik terhadap 10 panelis mengenai tekstur, warna dan aroma buah apel kontrol dan coated (yang dilapisi edible coating) berdasarkan tingkat kesukaan panelis yang dikonversikan dalam angka, dimana 5 = sangat suka, 4 = suka, 3 = netral, 2 = tidak suka dan 1 = sangat tidak suka. Berdasarkan hasil penelitian, perlakuan terbaik yang diperoleh yaitu P1G3 (konsentrasi pati ganyong 1% dan gliserol 6%). Hasil analisa fisik dan kimia pada buah apel Anna yang dilapisi edible coating terbaik yang disimpan selama 10 hari menunjukkan nilai susut bobot sebesar 3.99%, nilai TPT sebesar 15.8°Brix dan nilai kekerasan sebesar 3.63 Kg/cm2. Hasil uji organoleptik mengenai tekstur, warna dan aroma pada apel kontrol dan apel coated, panelis memberikan penilaian yang lebih tinggi terhadap apel coated, untuk parameter tekstur sebesar 4.3; warna sebesar 4.3 dan aroma sebesar 3.9. Ketiga nilai tersebut masuk ke dalam kategori suka.
English Abstract
The food packaging is a point that has to be concerned in order to protect foods ingredients from the damage. One type of echo friendly packaging is edible coating. Edible coating is a thin layer that is used to provide a selective containment of mass transfer, that also can be used to improve the effortlessness food treatment. The materials that can be used to make edible coating is polysaccharide and plasticizers. The experimental design used in this study was a randomized block design (RAK) which was arranged in a factorial mode. The first factor was the concentration of canna edulis starch which consists of three levels (1%, 1.5% and 2% (w/v)) and the second factor is the concentration of glycerol which consists of three levels (4%, 5% and 6% (v/v)) which had gained 9 combined treatments, each of the treatment was done 3 times repeatedly. Thus, 27 treatments were gained. The analysis used in testing the edible coating form is pH and viscosity. If the results of variance analysis shows no interaction between treatment factors, it will be continued by applying 5% LSD test, whereas if the results of the analysis of variance shows interaction between treatment factors, it will be continued by applying 5% DMRT test. The selection of the best treatments is using Multiple Attribute. The best treatment which has been obtained is applied to Anna apples. Then, the physical and chemical properties (weight loss, total dissolved solids and hardness of fruit) of the iv fruit will be analyzed, organoleptic test is also conducted for the 10 panelists in order to know about the texture, color and aroma of coated apples and controlled apples based on the level of panelists like or dislike which is converted to numbers, where 5=very like, 4=likes, 3=neutral, 2=dislike and 1=strongly dislike. Based on the results of the study, the best treatment which has been gained is P1G3 (1% of canna edulis starch concentration and 6% glycerol). Physical and chemical analysis results on the best coated Anna apples was stored for 10 days. The apples showed a weight loss at the rate of 3.99%, and total dissolved solids 15.8°Brix and the hardness value of 3.63 kg/cm2. Organoleptic test results regarding textur, color and aroma of the controlled apple and the coated apple, showed that the panelists given the higher score on the coated apple that were, score of the texture at 4,3, color at 4,3 and aroma at 3,9. These values are adequate into the category of like.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/172/051504128 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Jul 2015 13:37 |
| Last Modified: | 10 Nov 2021 01:23 |
| URI: | http://repository.ub.ac.id/id/eprint/150059 |
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