Perubahan Kualitas Buah Apel Manalagi Potong Dengan Pelapis Edibel Berbasis Cmc Dan Sari Lemon (Citrus Limon)

Hasinah, Hibatul Awwal Ulfa Nur (2018) Perubahan Kualitas Buah Apel Manalagi Potong Dengan Pelapis Edibel Berbasis Cmc Dan Sari Lemon (Citrus Limon). Sarjana thesis, Universitas Brawijaya.

Abstract

Peningkatan minat masyarakat dalam mengkonsumsi makanan yang instan dan mudah dimakan mendorong terciptanya produk seperti buah potong (fresh-cut fruit). Jawa Timur dikenal sebagai sentra produksi apel Manalagi di Indonesia. Namun, buah jenis ini memiliki keterbatasan ketika dilakukan proses pengolahan minimal seperti pemotongan (fresh-cut), hal tersebut dapat mengakibatkan buah apel menjadi sangat rentan mengalami pembusukan karena karakteristiknya yang mudah mengalami oksidasi dan reaksi pencoklatan. Untuk mengatasi masalah tersebut, digunakan pelapis edibel berbasis CMC (Carboxymethyl Cellulose) dan sari lemon untuk menjaga kualitas apel Manalagi potong. Pelapis edibel berbasis CMC 1% (b/v), 1.5% (b/v), dan 2% (b/v) dengan sari lemon 5% (v/v), 10% (v/v), dan 15% (v/v) diuji pada buah apel Manalagi potong untuk mempertahankan kualitasnya selama penyimpanan. Apel potong yang telah dilapisi dengan pelapis edibel berbasis CMC dan sari lemon disimpan pada suhu 5±5° C selama 4 hari penyimpanan. Laju respirasi O2 dan CO2, susut bobot, kadar air, TPT, tekstur serta warna apel potong diukur untuk mengetahui kemampuan pelapis edibel dan sari lemon dalam melindungi apel dari kerusakan setelah disimpan selama 4 hari pada suhu rendah. Berdasarkan hasil penelitian, pemberian pelapis edibel berbasis CMC dan sari lemon pada apel Manalagi potong secara signifikan berpengaruh terhadap perubahan konsentrasi CO2 dan O2 selama 4 hari penyimpanan. Nilai perubahan konsentrasi CO2 dan O2 yang diperoleh pada sampel kontrol lebih besar jika dibandingkan dengan sampel dengan perlakuan. Sampel kontrol mengalami peningkatan konsentrasi gas CO2 sebesar 3.93%, sedangkan pada sampel perlakuan 2.17%-3.03%. Hasil pengamatan juga menunjukkan bahwa aplikasi pelapis edibel ii berbasis CMC dan sari lemon mampu mempertahankan warna pada apel selama penyimpanan pada suhu rendah yang ditunjukkan dengan nilai h* dan L. Namun aplikasi pelapisan tidak terlalu berpengaruh terhadap susut bobot , kadar air, dan tekstur apel potong selama penyimpanan

English Abstract

Increasing public interest in consuming instant and eatable foods encourages the creation of products such as fresh-cut fruit. East Java is known as Manalagi apple production center in Indonesia. However, this type of fruit has limitations when done a minimal processing such as cutting (fresh-cut), it can result in apples become very susceptible to decay because of its characteristics that are easy to experience oxidation and browning reaction. To overcome these problems, used CMC-based edible coating (Carboxymethyl Cellulose) and lemon juice to maintain the quality of fresh-cut Manalagi apples. CThe solution of 1% (w/v), 1.5% (w/v), and 2% (w/v) CMC-based edible coatings with 5% (v/v), 10% (v/v), and 15% (v/v) lemon juice was tested on fresh-cut apples. Cuted apples with CMC-based edible coatings and lemon juice were stored at 5±5°C for 4 days of storage. The respiration rates of O2 and CO2, weight shrinkage, water content, TPT, texture and color of cut apples were measured to determine the ability of edible coatings and lemon juice in protecting apples from damage after being stored for 4 days at low temperatures. Based on the result of research, giving of CMC-based edible coating and lemon juice at fresh cut Manalagi apples significantly influence to change of CO2 and O2 concentration during 4 days of storage. The values of changes in CO2 and O2 concentrations obtained in the control sample were greater when compared with the treated sample. The control sample experienced an increase in CO2 gas concentration of 3.93%, while in the treatment sample was 2.17% -3.03%. The results also show that the application of CMC-based edible coatings and lemon ejuice is able to maintain the color of apples during storage at low temperatures indicated by h* and L value. However the iv applications of this edible coating do not significantly affect the weight loss, moisture content, and texture of cut apples during storage

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/275/051807911
Uncontrolled Keywords:	Apel, Edible Coating, Sari Lemon, Minimally Processed Fruit
Subjects:	600 Technology (Applied sciences) > 634 Orchards, fruits, forestry > 634.1 Pomaceous fruits > 634.11 Apples
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Endang Susworini
Date Deposited:	04 Oct 2019 07:26
Last Modified:	24 Nov 2021 06:37
URI:	http://repository.ub.ac.id/id/eprint/165592

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