Rahmawani, Della Eko (2019) Formulasi dan Aplikasi Edible Coating Agar dengan Penambahan Isolat Lactobacillus plantarum pada Fresh-Cut Apel Anna (Malus domestica). Sarjana thesis, Universitas Brawijaya.
Abstract
Minimally process pada apel anna akan memperpendek umur simpan produk. Edible coating dengan penambahan L.plantarum merupakan strategi untuk mempertahankan kualitas fresh-cut apel anna. Tujuan penelitian ini adalah untuk mengetahui formulasi terbaik dalam pembuatan edible coating serta pengaruh penambahan L.plantarum pada fresh-cut apel anna yang disimpan pada suhu 5±2˚C. Penelitian ini dilakukan sebanyak 2 tahap dengan metode Rancangan Acak Kelompok. Tahap 1 meliputi formulasi edible coating dan aplikasinya pada fresh-cut apel anna dengan dua faktor, konsentrasi agar (w/vtotal) (1,5%, 2%, dan 2,5%) dan konsentrasi gliserol (w/wagar) (10% dan 15%). Penentuan perlakuan terbaik ditentukan berdasarkan metode multiple attributes. Tahap 2 meliputi penambahan isolat L.plantarum pada formulasi edible coating terbaik dengan faktor jenis pelapisan dan lama penyimpanan 0, 2, 4, dan 6 hari. Hasil perlakuan terbaik adalah formulasi 2,5% (w/v) agar dan 15% (w/wagar) gliserol dengan karakteristik susut bobot 7,58%, nilai kecerahan 66,23, kemerahan 1,26 dan kekuningan 24,9. Fresh-cut apel anna yang dilapisi edible coating dengan formulasi terbaik serta penambahan Lactobacillus plantarum berpengaruh nyata dalam mempertahankan kualitas fresh-cut ap
English Abstract
Minimally processed of anna apples can shorten product shelf life. Edible coating with the incorporation of L.plantarum is the strategy to maintain the quality of fresh-cut anna apples. The purpose of this research is to know the best formulation and the effect of addition L.plantarum in edible coating solutions to fresh-cut anna apples stored at 5±2˚C. This research is conducted in 2 steps using Randomized Block Design. Step 1 is edible coating formulation and its application to fresh-cut apples with two factors, concentration of agar (1,5%, 2%, and 2,5%) (w/vtotal) and concentration of glycerol (10% and 15%) (w/wagar). Determination of the best treatment based on multiple attributes method. Step 2 is the incorporation of Lactobacillus plantarum into the best edible coating formulation with two factors, levels coated type and storage time of 0, 2, 4, and 6 days. Edible coating with the best treatment is owned by the formulation of 2,5% w/vtotal agar and 15% w/wagar glycerol with 7,58% weight loss, 66,23 of brightness, 1,26 of redness and 24,9 of yellowness. Fresh-cut apples coated by the best formulation of edible coating and incorporation of L.plantarum has significant effect in maintaining the quality of fresh-cut anna apples
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/551/052002629 |
| Uncontrolled Keywords: | Agar, Apel Anna, Edible coating, Lactobacillus plantarum-Agar, Anna apples, Edible coating, Lactobacillus plantarum |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.7 Specific cooking processes and techniques |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:30 |
| Last Modified: | 10 Aug 2020 07:30 |
| URI: | http://repository.ub.ac.id/id/eprint/180014 |
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