Harahap, Amran Ridwan and Prof. Dr. Ir. Wignyanto, MS and Azimmatul Ihwah, S.Pd, M.Sc (2020) Pengaruh Penambahan CMC (Carboxymethyl Cellulose) dan Ekstrak Jahe Pada Edible Coating Lidah Buaya (Aloe vera) Terhadap Kualitas Buah Apel Manalag. Sarjana thesis, Universitas Brawijaya.
Abstract
Apel merupakan buah yang banyak diminati oleh banyak orang untuk dikonsumsi secara langsung. Namun, buah apel sangat rentan mengalami kerusakan dan memiliki umur simpan yang cukup lama yaitu sekitar 7 hari pada suhu kamar. Oleh karena itu dibutuhkan penanganan pasca panen untuk tetap mempertahankan kualitas yakni dengan cara melapisi edible coating. Adapun bahan yang dapat dimanfaatkan sebagai edible coating adalah tanaman lidah buaya, Carboxymethyl Cellulose (CMC) untuk meningkatkan sifat plasticer dari larutan dan ekstrak jahe sebagai antimikroba. Penelitian ini bertujuan untuk mengetahui perbedaan kualitas antara buah apel manalagi saat diberikan edible coating perlakuan konsentrasi CMC dan ekstrak jahe, dengan perlakuan kontrol selama penyimpanan. Selanjutnya, mengetahui pengaruh kombinasi perlakuan CMC dan ekstrak jahe pada edible coating terhadap kualitas organoleptik (aroma, warna, rasa, dan kenampakan) buah apel manalagi. Penelitian hanya terdapat satu data saja, terdiri dari 9 perlakuan yang merupakan kombinasi antara CMC yang terdiri dari 3 konsentrasi berbeda (1%, 1,5%, dan 2%) b/v dan ekstrak jahe yang juga terdiri dari 3 konsentrasi berbeda (0,5%, 1,5%, dan 3%) v/v. Parameter yang diamati yaitu kadar air, susut bobot, kekerasan, Total Padatan Terlarut (TPT), dan organoleptik dianalisis menggunakan Analisis Statistika Deskriptif dengan membandingkan data parameter pada masing-masing lama penyimpanan hari ke-0, 3, 6, 9, 12, dan 15. Data organoleptik (warna, kenampakan, aroma, dan rasa) dianalisis secara kuantitatif menggunakan uji Friedman. Penentuan perlakuan ix terbaik pada uji organoleptik dilakukan dengan menggunakan indeks efektivitas. Berdasarkan hasil penelitian, dapat diketahui bahwa melalui analisis fisik dengan parameter TPT, susut bobot, kekerasan dan kadar air terdapat perbedaan kualitas antara perlakuan kontrol dengan buah apel manalagi yang diberikan edible coating lidah buaya kombinasi konsentrasi CMC dan ekstrak jahe selama penyimpanan. Melalui uji organoleptik didapatkan bahwa perlakuan terbaik pada perlakuan kombinasi CMC 2% dan ekstrak jahe 3% (A3B3), dengan rerata skor kesukaan panelis terhadap aroma, warna, rasa, dan kenampakan secara berturut- turut 2,8; 3,4; 2,4; dan 3,5. Berdasarkan perhitungan neraca massa diketahui bahwa input pada proses pencucian sebesar 8000 gram (pelepah lidah buaya 7000 gram dan air 1000 gram), kemudian output juga sebesar 8000 gram (pelepah lidah buaya yang sudah dicuci 7.007,4 gram dan air bekas pencucian 992,6 gram). Pada proses pengupasan input sebesar 7.007,4 gram (pelepah lidah buaya yang sudah dicuci), kemudian output juga sebesar 7.007,4 gram (daging lidah buaya 5.161,5 gram dan kulit 1.845,9 gram). Pada proses penghalusan input sebesar 5.161,5 gram (daging lidah buaya), kemudian output juga sebesar 5.161,5 gram (daging lidah buaya yang sudah dihaluskan). Pada proses penyaringan input sebesar 5.161,5 gram (daging lidah buaya yang sudah dihaluskan), kemudian output juga sebesar 5.161,5 gram (gel lidah buaya 4.903,2 gram dan ampas 258,3 gram). Pada proses pemanasan input sebesar 4.903,2 gram (gel lidah buaya), kemudian output juga sebesar 4.903,2 gram (gel lidah buaya yang sudah dipanaskan 4.832,9 gram dan uap air pemanasan 70,3 gram). Selanjutnya, pada proses pendinginan input sebesar 4.832,9 gram (gel lidah buaya yang sudah dipanaskan), kemudian output juga sebesar 4.832,9 gram (edible coating lidah buaya).
English Abstract
Apple is a fruit that has a lot of demands by many people to be consumed directly. However, an apple is very prone to damage and has a quite short shelf life for about 7 days at room temperature. Therefore it requires post-harvest handling to maintain its quality by adding the edible coating. The materials for edible coating that can be used are aloe vera, Carboxymethyl Cellulose (CMC) — to improve the plasticizer properties of the solution and ginger extract as an antimicrobial. This study aims to find out the difference in quality between Manalagi apples using the edible coating concentration treatment of CMC and ginger extract, by the control treatment (apples without edible coating) on each storage day. Then, to determine the combined treatment effect of CMC and ginger extract in the edible coating on organoleptic quality (flavor, color, taste, and appearance) of a Manalagi apple. This study has one data consisting of 9 treatment combinations between CMC which consists of 3 different concentrations (1%, 1.5%, and 2%) w/v and ginger extract which consists of 3 different concentrations (0.5%, 1.5%, and 3%) v/v. The parameters of water content, weight loss, firmness, total soluble solids (TSS) were observed. The parameters were analyzed using Descriptive Statistical Analysis. The organoleptic data (flavor, color, taste, and appearance) were analyzed quantitatively using the Friedman test. Meanwhile the determination of the best treatment in the organoleptic test was analyzed using the effectiveness index. The result of this study can be seen through physical analysis with the parameters of TSS, weight loss, firmness, and water content. There was a difference in quality between Manalagi xi apples with edible coating treatment using the CMC and ginger extract compared to the control treatment (apples without edible coating) on each storage day. It was found that the best treatment was the combination treatment of CMC 2% and ginger extract 3% (A3B3), with the mean score of panelists preferences for flavor, color, taste, and appearance, respectively 2.8; 3,4; 2,4; and 3.5. This was found through the organoleptic test. Based on the mass balance calculation, it was known that the input to the washing process was 8000 grams (7000 grams of aloe vera leaves and 1000 grams of water) and the output was 8000 grams (Aloe vera leaves that have been washed were 7,007.4 grams and 992.6 grams of used washing water). On the stripping process, the input was 7,007.4 grams (Aloe vera leaves that have been washed) and the output was 7,007.4 grams (Aloe vera plant meat weighed 5,161.5 grams and its skin was 1,845.9 grams). In the crushing process, the input was 5,161.5 grams of Aloe vera plant meat and the output was 5,161.5 grams (crushed aloe vera plant meat). On the filtering process, the input was 5,161.5 grams (crushed aloe vera plant meat), the output was 5,161.5 grams (aloe vera gel of 4,903.2 grams and 258.3 grams of pulp). In the heating process, the input is 4,903.2 grams (Aloe vera gel) and the output was 4,903.2 grams (Aloe vera gel that has been heated and weighs 4,832.9 grams and 70.3 grams from steam heating). In the cooling process, the input is 4,832.9 grams (Aloe vera gel that has been heated), then the output was 4,832.9 grams (Aloe vera edible coating)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100051 |
| Uncontrolled Keywords: | Apel Manalagi, CMC, edible coating, ektrak jahe, CMC, edible coating, ginger extract, manalagi apple |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 06 Jul 2022 01:23 |
| Last Modified: | 19 Sep 2024 01:38 |
| URI: | http://repository.ub.ac.id/id/eprint/191588 |
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