Akmarina, Mutiara and Cahyani, Syafira Putri and Ir. Luthfi Kurnia Dewi, S.T., M.T and Ir. Vivi Nurhadianty, S.T., M.T. (2023) Formulasi Edible Coating dari Pektin Ampas Apel Manalagi dalam Meningkatkan Masa Simpan Buah Potong Segar. Sarjana thesis, Universitas Brawijaya.
Abstract
Produk buah potong segar memiliki masa simpan yang singkat karena mengalami pengupasan dari kulit dan pemotong sehingga mudah mengalami kerusakan akibat adanya proses respirasi, transpirasi, serta reaksi enzimatik yang berlangsung dengan cepat. Pelapisan buah potong segar menggunakan edible coating merupakan salah satu upaya dalam menjaga kualitas buah dan meningkatkan masa simpan buah serta aman untuk dikonsumsi. Pektin dapat dimanfaatkan sebagai bahan dalam pembuatan edible coating dengan penambahan bahan yang lain seperti bahan antimikroba dan antioksidan. Pada penelitian ini, dilakukan pembuatan larutan edible coating dari pektin ampas apel manalagi dimana pektin diperoleh dengan metode ekstraksi refluks. Pembuatan larutan edible coating menggunakan variasi konsentrasi pektin 1%, 2%, 3% dan variasi potassium sorbate sebagai antimikroba yaitu 0%, 0,02%, dan 0,035%. Selain itu, terdapat variabel tetap sebagai bahan tambahan dalam larutan edible coating yaitu asam askorbat sebagai antioksidan, kalsium klorida sebagai agen pengikat silang, dan gliserol sebagai plasticizer. Larutan edible coating tersebut diaplikasikan pada buah apel fuji potong dengan metode pencelupan selama 5 menit yang kemudian disimpan pada suhu dingin (±4℃) dan dilakukan pengamatan pada hari ke-1, 4, 6, dan 8. Hasil penelitian menunjukkan bahwa pektin yang dihasilkan dari ampas apel manalagi termasuk pektin bermetoksil rendah dengan nilai kadar metoksilnya sebesar 1,705%. Berdasarkan hasil penelitian karakteristik buah apel fuji potong yang dilapisi edible coating menunjukkan variabel terbaik diperoleh dari formulasi 3% PE + 0,035% PS dimana memiliki kenaikan persen susut bobot, kenaikan pH, penurunan titratable acidity, dan kenaikan total soluble solid yang kecil. Selain itu, larutan edible coating dapat menghambat pertumbuhan bakteri Escherichia coli dimana terbentuk zona hambat pada seluruh variabel edible coating. Formulasi 3% PE + 0,035% PS membentuk zona hambat paling besar yaitu 3,09 cm dan dikategorikan sangat kuat.
English Abstract
Fresh cut fruit products have a short shelf life because they experience stripping from the skin and cutting so that they are easily damaged due to the fast process of respiration, transpiration, and enzymatic reactions. Coating fresh cut fruit using edible coating is an effort to maintain the quality of the fruit and increase the shelf life of the fruit and make it safe for consumption. Pectin can be used as an ingredient in the manufacture of edible coatings with the addition of other ingredients such as antimicrobial and antioxidant agents. In this research, an edible coating solution was made from pectin from manalagi apple pomace where the pectin was obtained by reflux extraction method. Preparation of edible coating solutions using variations in pectin concentrations of 1%, 2%, 3% and variations of potassium sorbate as antimicrobials, namely 0%, 0.02% and 0.035%. In addition, there are fixed variables as additives in the edible coating solution, namely ascorbic acid as an antioxidant, calcium chloride as a crosslinking agent, and glycerol as a plasticizer. The edible coating solution was applied to cut Fuji apples by immersion method for 5 minutes which were then stored at cold temperatures (±4℃) and observed on days 1, 4, 6 and 8. The results showed that the pectin produced from Manalagi apple pomace included low methoxyl pectin with a methoxyl content of 1.705%. Based on the results of research on the characteristics of cut Fuji apples coated with edible coating, the best variable was obtained from the 3% PE + 0.035% PS formulation which had a small increase in weight loss, pH, titratable acidity, and a small increase in total soluble solids. In addition, the edible coating solution can inhibit the growth of Escherichia coli bacteria where inhibition zones are formed on all edible coating variables. The 3% PE + 0.035% PS formulation formed the largest inhibition zone, which was 3.09 cm and was categorized as very strong.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052307 |
| Uncontrolled Keywords: | apas apel manalagi, buah potong, edible coating, pektin-edible coating, fresh cut fruit, manalagi apple pomace, Pectin |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | Emy Sukartini |
| Date Deposited: | 23 Jan 2024 02:20 |
| Last Modified: | 23 Jan 2024 02:20 |
| URI: | http://repository.ub.ac.id/id/eprint/213237 |
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