Jati, Yohanes Surya and Tunjung Mahatmanto, STP., M.Si., Ph.D and Dr. Ir. Joni Kusnadi, M.Si (2023) Pengembangan Edible Coating Dengan Penambahan Konsorsium Bakteri Dari Madu Randu Mangga sebagai Biopreservatif Buah Pisang Mas Dan Stroberi. Sarjana thesis, Universitas Brawijaya.
Abstract
Meningkatnya kesadaran masyarakat akan pola hidup sehat menyebabkan adanya permintaan akan kebutuhan produk makanan di sektor buah-buahan. Jenis buah yang banyak diminati oleh masyarakat diantaranya adalah buah pisang mas (Musa acuminata L.) dan buah stroberi (Fragaria cholioensis L.). Pisang mas termasuk jenis buah klimaterik yang mudah mengalami kerusakan akibat proses pematangan sehingga umur simpannya relative pendek yaitu sekitar 3 hingga 5 hari. Buah stroberi tergolong dalam very perishable fruit atau buah yang rentan mengalami kerusakan sehingga dibutuhkan penanganan pascapanen yang baik guna mempertahankan kualitas dan masa simpannya. Edible coating merupakan bahan alternatif yang banyak digunakan untuk mengatasi permasalahan masa simpan buah. Edible coating juga bersifat alami karena tersusun atas polimer seperti karbohidrat dan protein. Pengembangan komposisi edible coating sudah meluas, seperti penambahan bahan aktif mikroba baik pada polimer yang digunakan atau disebut juga dengan active coating. Pada penelitian ini, edible coating terbuat dari kombinasi antara kitosan dan gelatin serta dilakukan penambahan konsorsium bakteri yang didapatkan dari produk madu Randu Mangga peternakan lebah Rimba Raya. Aplikasi dilakukan pada buah pisang mas dan stroberi dengan metode pencelupan. Pengamatan dilakukan selama 10 hari dan diamati perubahan karakteristik warna, susut bobot, dan tekstur serta dilakukan karakterisasi terhadap film yang terbentuk. Hasil penelitian menunjukkan bahwa secara keseluruhan pengaplikasian edible coating penambahan konsorsium bakteri madu Randu Mangga pada buah pisang mas dan stroberi mampu membantu mempertahankan karakteristik visual hingga hari ke-6, serta mengurangi perubahan warna (lightness, redness, dan yellowness), susut bobot dan tekstur buah. Penambahan bahan aktif sel konsorsium bakteri madu Randu Mangga dapat memperbaiki karakteristik film bila dibandingkan dengan matriks kontrol tanpa penambahan bahan aktif. Konsorsium bakteri mampu menjadi UV-barrier dan memperbaiki transmitansi cahaya film yang dihasilkan hingga 63,0% dibandingkan dengan sampel kontrol. Dengan demikian, pengembangan edible coating dengan penambahan konsorsium bakteri madu Randu Mangga dapat memberikan manfaat selama proses penyimpanan buah dan dapat menjadi solusi atas permasalahan kerusakan yang terjadi pada buah.
English Abstract
The public awareness of a healthy lifestyle has led to a high demand for fruit products. Some fruits that have a high demand are bananas (Musa acuminata L.) and strawberries (Fragaria cholioensis L.). Banana is a type of climacteric fruit which are easily damaged due to the ripening process. Their shelf life is relatively short, which is around 3 to 5 days. Strawberries are classified as very perishable fruit or easily-damaged fruit, so they need a good postharvest handling to maintain their quality and shelf life. Edible coating is an alternative that is widely used to maintain fruit characteristics and shelf-life. Edible coatings are called natural polymers because they are composed of carbohydrates and proteins. Edible coating development has been widely done, such as the addition of microbial active ingredients or known as active coatings. In this study, the edible coating was made from a combination of chitosan-gelatin matrix and the addition of a bacterial consortium from Rimba Raya Randu Mangga honeybee. The application was carried out on “Pisang Mas” bananas and strawberries by dipping method. Observations were made for 10 days and the color change, weight loss, and texture were observed as well as the film's characterization. The results showed that the application of edible coating with the addition of the Randu Mangga honey consortium on banana and strawberries was able to help maintain visual characteristics until the 6th day, as well as reduce discoloration (lightness, redness, and yellowness), weight loss and fruit texture. The addition of active ingredients can improve the film characteristics when compared to the control without the addition of active ingredients. The bacterial consortium was able to increase the UV-barrier and improve the light transmittance of the film produced by up to 63.0%. Thus, the development of an edible coating with the addition of the Randu Mangga honey consortium can provide benefits during the fruit storage process and can be a solution to the problem of damage that occurs to the fruit.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100519 |
| Uncontrolled Keywords: | Edible Coating, Konsorsium Bakteri, Pisang Mas, Stroberi, Pediococcus pentosaceus, Edible Coating, Bacterial Consortium, Banana, Strawberry, Pediococcus pentosaceus. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 22 May 2023 04:00 |
| Last Modified: | 22 May 2023 04:00 |
| URI: | http://repository.ub.ac.id/id/eprint/199998 |
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