Marsheli, Netya and Tanjung Mahatmanto, STP.,M.Si.,Ph.D (2019) Pengembangan Edible Coating Berbasis Pati Jagung Dengan Lactobacillus Plantarum Dan Aplikasinya Pada Fresh-Cut Apel Anna. Sarjana thesis, Universitas Brawijaya.
Abstract
Apel anna merupakan buah klimaterik yang memiliki kadar air tinggi sehingga tidak cocok dalam sajian fresh-cut. Sajian fresh-cut memicu kerusakan fisiologis. Edible coating merupakan metode untuk mempertahankan kualitas fresh-cut apel anna. Tujuan penelitian ini untuk mengetahui formulasi terbaik maizena dan gliserol serta pengaruh penambahan Lactobacillus plantarum pada edible coating terhadap fresh-cut apel anna yang disimpan pada suhu dingin 5±2°C. Penelitian ini dilakukan sebanyak 2 tahap. Tahap 1 meliputi penentuan formulasi edible coating menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dengan faktor konsentrasi maizena (w/vtotal) (1,25%, 2,5%, dan 5%) dan konsentrasi gliserol (w/vtotal) (1% dan 3%). Penentuan formulasi terbaik menggunakan metode multiple attributes. Tahap 2 meliputi penambahan isolat Lactobacillus plantarum pada formulasi edible coating terbaik menggunakan Rancangan Acak Kelompok Faktorial dengan faktor jenis pelapisan (tanpa pelapisan, edible coating, dan edible coating probiotik) dan lama penyimpanan (0, 2, 4, dan 6 hari). Formulasi terbaik edible coating dengan komposisi maizena 1,25% dan gliserol 3%. Penambahan Lactobacillus plantarum pada edible coating berpengaruh nyata dan mampu mempertahankan kualitas buah apel anna
English Abstract
Anna apple is a climacteric fruit that has high water content so it is not suitable for serving in fresh-cut form. Fresh-cut form can lead physiological damage. Edible coating is a method that used to maintain the quality of fresh-cut anna apples. The purpose of this research is to know the right formulation of corn-starch and glycerol and the effect of Lactobacillus plantarum in edible coating to fresh-cut anna apples in cold stored at 5±2°C. This research was conducted in 2 steps. Step 1 includes the determination of the formulation for edible coating used Randomized Block Design Factorial with factors concentration of corn starch (w/vtotal) (1,25%, 2,5%, dan 5%) and concentration of glycerol (w/vtotal) (1% dan 3%). Determination of the right formulation used multiple attributes methods. Step 2 includes the addition of Lactobacillus plantarum into the right formula of edible coating used Randomized Block Design Factorial with factors type of coating (without coating, edible coating, and probiotic edible coating) and storage time (0,2,4, and 6 days). The right formulation of edible coating is corn-starch 1,25% and glycerol 3%. The addition of Lactobacillus plantarum in edible coating has a significantly difference to maintain the quality of fresh-cut anna apples
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/579/052002686 |
| Uncontrolled Keywords: | Edible Coating Probiotik, Fresh-cut Apel Anna, Lactobacillus plantarum, Maizena,Probiotic Edible Coating, Fresh-cut Apples Anna, Lactobacillus plantarum, Cornstarch |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Dec 2021 02:31 |
| Last Modified: | 29 Mar 2022 07:30 |
| URI: | http://repository.ub.ac.id/id/eprint/187632 |
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