Aplikasi Pre-Treatment Ultrasound-Ozone Dan Edible Coating Terhadap Sifat Fisik Dan Kimia Apel Potong

Kurniawan, Ismail Eddy (2019) Aplikasi Pre-Treatment Ultrasound-Ozone Dan Edible Coating Terhadap Sifat Fisik Dan Kimia Apel Potong. Sarjana thesis, Universitas Brawijaya.

Abstract

Penggunaan pestisida pada komoditi buah-buahan ditunjukkan untuk mengurangi gangguan dari hama dan gulma. Pestisida memiliki potensi untuk masuk ke tubuh manusia melalui hasil pertanian, karena pestisida bersifat non sistemik, yaitu hanya menempel pada bagian luar tanaman (insektisida kontak). Penelitian ini bertujuan untuk mengetahui mengetahui pengaruh pre-treatment ultrasonik-ozon dan edible coating terhadap susut bobot, tekstur, total padatan terlarut, kadar air, dan intensitas warna. Penelitian ini dibuat 3 perlakuan yaitu sampel apel kontrol tanpa perlakuan (P1), apel yang diberi perlakuan coating tanpa pre-treatment dengan konsentrasi karagenan 2%, gliserol 1% dan tween 80 0,2% (P2) dan sampel buah apel pre-treatment Maczone dengan konsentrasi karagenan 2%, gliserol 1% dan tween 80 0,2% (P3). Ketiga sampel tersebut akan disimpan dalam dua tempat yang berbeda, penyimpanan ruang dan refrigerator. Berdasarkan hasil susut bobot, tingkat kekerasan, kadar air, dan intensitas warna terbaik didapat dari perlakuan Maczone yang disimpan dalam refrigerator. Sedangkan untuk total padatan terlarut terbaik didapat pada perlakuan coating pada penyimpanan refrigerator. Nilai masing-masing parameternya dari perlakuan terbaik sebagai berikut: parameter kimia dan fisik dengan susut bobot 26,634%, tingkat kekerasan 2,003 kgF, total padatan terlarut 5,6°Brix, dan kadar air 82,766%

English Abstract

The use of pesticides on fruit commodities is shown to reduce disturbances from pests and weeds. Pesticides have the potential to enter the human body through agricultural products, because pesticides are non-systemic, which is only attached to the outside of the plant (contact insecticide). This study aims to determine the effect of ultrasonic-ozone and edible coating pre-treatment on weight loss, texture, total dissolved solids, water content, and color intensity. This study made 3 treatments, namely a controlless apple sample (P1), an apple treated with a pretreatment coating with 2% carrageenan concentration, 1% glycerol and tween 80 0.2% (P2) and a pre-treatment apple sample Maczone with 2% carrageenan concentration, 1% glycerol and tween 80 0.2% (P3). The three samples will be stored in two different places, space storage, and refrigerator. Based on the results of weight loss, the level of hardness, water content, and the best color intensity was obtained from Maczone treatment stored in the refrigerator. Whereas the best total dissolved solids are obtained by coating treatment on refrigerator storage. The value of each parameter from the best treatment is as follows: chemical and physical parameters with a weight loss of 26.634%, the hardness level of 2.003 kgF, total dissolved solids of 5.6 ° Brix, and water content of 82.766%

Other obstract

-

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/236/052002061
Uncontrolled Keywords:	Apel, Coating, Edible, Ozon, Ultrasonik, Apple, Coating, Edible, Ozone, Ultrasonic
Subjects:	600 Technology (Applied sciences) > 665 Technology of industrial oils, fats, waxes, gases > 665.8 Other industrial gases > 665.89 Carbon dioxide, ozone, hydrogen sulfide
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Nur Cholis
Date Deposited:	05 Aug 2020 08:22
Last Modified:	21 Oct 2021 03:11
URI:	http://repository.ub.ac.id/id/eprint/181023

Text ISMAIL EDDY KURNIAWAN (2).pdf Restricted to Registered users only Download (4MB)

Actions (login required)

View Item