Ani, Alif Eva Mili and Ahmad Zaki Mubarok,, STP., M.Si., Ph.D. (2022) Pengaruh Edible Coating Berbasis Tepung Biji Nangka dan Alginat Terhadap Kualitas Buah Tomat (Lycopersicon esculentum Mill.). Sarjana thesis, Universitas Brawijaya.
Abstract
Penanganan pasca panen yang baik akan meningkatkan produktivitas di sektor pertanian. Berbagai metode penanganan pasca panen dilakukan untuk mempertahankan mutu, memperpanjang umur simpan, menurunkan susut hasil, dan meningkatkan daya saing komoditas tanaman pangan. Salah satu upaya untuk mempertahankan mutu produk adalah pengawetan pangan dengan edible coating. Pengertian edible coating adalah lapisan tipis yang berasal dari beberapa bahan seperti polisakarida, lipid dan protein dengan pengaplikasian langsung di permukaan bahan pangan sebagai barrier uap air, gas dan beberapa zat terlarut sehingga dapat memperpanjang umur simpan dan meningkatkan mutu produk. Pembuatan edible coating menggunakan alginat memiliki kelemahan berupa sifat mekanis yang buruk sehingga diperlukan pati lainnya yaitu JFSS (Jackfruit Seed Starch) yang dapat memperbaiki sifat mekanis dari alginat. Pembuatan larutan edible coating dibantu dengan gliserol sebagai plasticizer. Faktor yang diamati yaitu penambahan alginat dan JFSS. Analisis yang dilakukan adalah parameter penyusutan bobot (%) dan perubahan warna (ΔE). Penelitian ini disusun menggunakan metode Response Surface Methodology (RSM) untuk optimasi kadar alginat dan JFSS terhadap respon penyusutan bobot (%) dan perubahan warna (ΔE). Rancangan percobaan menggunakan Central Composite Design (CCD) dengan dua faktor. Faktor pertama yaitu kadar alginat (%b/v) dengan batas bawah (-1 level) 1% dan batas atas (+1 level) 2%. Faktor kedua yaitu kadar JFSS (%b/v) (-1 level) 1% dan batas atas (+1 level) 2%. Pengamatan tersebut dilakukan selama 14 hari dengan respon penyusutan bobot (%) dan perubahan warna (ΔE). Berdasarkan analisa hasil pengamatan buah tomat setelah penyimpanan 14 hari didapatkan solusi optimasi yaitu kadar alginat sebesar 1,5 (%b/v) dan kadar JFSS 1 (%b/v) dengan hasil nilai prediksi penyusutan bobot sebesar 5,43% dan perubahan warna (ΔE) sebesar 0,70.
English Abstract
Good post-harvest handling will increase productivity in the agricultural sector. Various post-harvest handling methods are carried out to maintain quality, extend shelf life, reduce mass losses, and increase the competitiveness of food crop commodities. One of the efforts to maintain product quality is food preservation with edible coating. The definition of edible coating is a thin layer derived from several materials such as polysaccharides, lipids and proteins with direct application on the surface of food as a barrier to water vapor, gases and some dissolved substances so as to extend shelf life and improve product quality. Making edible coatings using alginate has a weakness in the form of poor mechanical properties so that other starch is needed, namely JFSS (Jackfruit SeedStarch) which can improve the mechanical properties of alginate. Making edible coating solution assisted with glycerol as a plasticizer. Factors observed were the addition of alginate and JFSS. The analysis carried out is the parameter of mass loss (%) and color difference (ΔE). This research was compiled using the Response Surface Methodology (RSM) method for optimizing alginate and JFSS levels on the response to mass loss (%) and color difference (ΔE). The experimental design used a Central Composite Design (CCD) with two factors. The first factor is alginate content (%w/v) with a lower limit (-1 level) of 1% and an upper limit (+1 level) of 2%. The second factor is the level of JFSS (%w/v) (-1 level) 1% and the upper limit (+1 level) 2%. The observations were carried out for 14 days with the response of mass loss (%) and color difference (ΔE). Based on the analysis of tomato fruit observations after 14 days of storage, an optimization solution was obtained, namely the alginate content of 1.5 (%w/v) and the JFSS content of 1 (%w/v) with the results of the predicted mass loss of 5.43% and color difference (ΔE) of 0.70
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100203 |
| Uncontrolled Keywords: | Edible coating, Alginat, JFSS (Jackfruit Seed Starch), Penyusutan Bobot, Perubahan Warna, Response Surface Methodology,Edible coating, Alginate, JFSS (Jackfruit Seed Starch), Mass loss, Color Difference, Response Surface Methodology |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 02 Nov 2022 07:18 |
| Last Modified: | 02 Nov 2022 07:18 |
| URI: | http://repository.ub.ac.id/id/eprint/196041 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Alif Eva Mili Ani.pdf Restricted to Registered users only until 31 December 2024. Download (2MB) |
Actions (login required)
 |
View Item |