Pangestika, Hylda Ulhaq (2016) Pengaruh Konsentrasi Cmc Dan Jumlah Pencelupan Pada Edible Coating Lidah Buaya (Aloe Vera) Terhadap Karakteristik Fisik Jambu Biji Merah (Psidium Guajava). Sarjana thesis, Universitas Brawijaya.
Abstract
Penanganan terhadap umur simpan jambu biji dapat dilakukan dengan beberapa cara salah salah satunya adalah edible coating. Hal ini bertujuan untuk mengurangi laju respirasi produk sehingga umur simpan produk dapat dipertahankan. Pembuatan larutan coating pada penelitian ini berasal dari ekstrak lidah buaya dengan penambahan bahan gliserol, carboxymethyl cellulose (CMC) dan CaCl2 dengan konsentrasi tertentu. Metode penelitian yang digunakan adalah Rancangan acak kelompok (RAK) dengan uji BNT 5% menggunakan dua faktor dan tiga kali pengulangan. Faktor pertama adalah jumlah pencelupan jambu biji ( 1 kali, 2 kali , 3 kali) dan faktor kedua adalah konsentrasi carboxymethyl cellulose terdiri dari carboxymethyl cellulose 0,5%, CMC 1% dan 1,5%. Parameter yang diuji pada penelitian ini meliputi susut bobot, kadar air, tekstur, laju respirasi, total padatan terlarut (TPT) dan organoleptik. Hasil dari penelitian ini adalah jumlah pencelupan jambu biji merah dalam larutan coating lidah buaya berpengaruh nyata terhadap tekstur dengan nilai 2,4 - 7,2 kg/cm2 konsentrasi O2 serta CO2 dengan nilai 26,8-45,3% dan 0,5-0,67%. Konsentrasi carboxymethyl cellulose berpengaruh sangat nyata terhadap susut bobot dengan nila rata-rata 3,5-6,9% dan tekstur dengan nilai rata-rata 1,2-2,7%. Interaksi antara jumlah pencelupan dan konsentrasi carboxymethyl cellulose berpengaruh terhadap konsentrasi O2 dan CO2 dengan nilai ,2-2,7%. dan 26,8-45,43%.
English Abstract
Treatment of the shelf life of guava can be done in several ways one of them is the edible coating. This process is done by dipping the product into the coating solution. One of the the purpose is to reduce the respiration rate of the product so that the shelf life of the product can be maintained. Preparation of coating in this researched come from extract aloe vera with the addition of materials such as glycerol, carboxymethyl cellulose and CaCl2 with a certain concentration. This reseacherd used randomized block design methode with BNT 5% using two factors and three replications. The first factor is the immersion number of guava (one time, two times, three times) and the second factor is the concentration of CMC consisting of 0.5% CMC, CMC 1% and 1.5%. The parameters in this researched include weight loss, moisture, texture, Concentration of O2 and CO2, Total soluble solid and organoleptic. The results obtained from this research is the number of immersion red guava into a solution of aloe vera coating provides significant effect on the physical characteristics of red guava especially on texture with an average value of 2.4 to 7.2 kg / cm2 the concentration of O2 and CO2 an average values of 26.8 to 45.3% and from 0.5 to 0.67%. Concentration CMC provides highly significant effect on weight loss with an average value of 3.5 to 6.9% and textures with an average value of 1.2 to 2.7%. Interaction between the number of immersion and CMC concentration only affects the O2 and CO2 concentrations with values, from 2 to 2.7%. and 26.8 to 45.43%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/352/ 051606790 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 19 Sep 2016 09:03 |
| Last Modified: | 23 Dec 2021 04:07 |
| URI: | http://repository.ub.ac.id/id/eprint/150909 |
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