Kusuma, Ridwan Aditya and Arie Febrianto Mulyadi, STP, MP. and Prof. Dr. Ir. Sukardi, MS. (2023) Optimasi Edible Coating dari Pati Singkong-Kitosan terhadap Susut Bobot, Warna, dan Rendemen Buah Stroberi (Fagraria sp.). Sarjana thesis, Universitas Brawijaya.
Abstract
Komoditas hortikultura memiliki sifat yang khas yaitu cepat rusak, tidak terkecuali buah stroberi. Edible coating merupakan suatu lapisan tipis yang aman dan bisa dikonsumsi sehingga dapat menjadi alternatif untuk melindungi produk hortikultura. Pada penelitian ini digunakan kombinasi pati singkong dan kitosan sebagai bahan pelapis pada buah stroberi. Tujuan dari penelitian ini adalah mengetahui pengaruh pemberian edible coating berbahan dasar pati singkong yang ditambahkan kitosan terhadap susut bobot, warna, dan rendemen buah stroberi serta mengetahui hasil optimasi konsentrasi pati singkong dan konsentrasi kitosan terhadap variabel susut bobot, warna dan rendemen buah stroberi. Penelitian ini menggunakan metode Response Surface Methodology (RSM) yang menggunakan dua faktor yaitu konsentrasi pati singkong dan konsentrasi kitosan. Faktor konsentrasi pati singkong memiliki level perlakuan 1%, 2%, dan 3%. Faktor konsentrasi kitosan memiliki level perlakuan 0.5%, 1%, dan 1.5%. Respon yang diamati yaitu susut bobot, warna, dan rendemen buah stroberi. Penelitian ini dilakukan di Laboratorium Rekayasa Proses Agroindustri dan Laboratorium Kewirausahaan, Fakultas Teknologi Pertanian, Universitas Brawijaya Malang. Optimasi konsentrasi pati singkong-kitosan pada pembuatan edible coating memberikan pengaruh yang signifikan terhadap respon susut bobot, warna buah dan rendemen buah stroberi. Lapisan coating yang berfungsi sebagai pelindung terhadap CO2, O2, dan air menyebabkan respirasi dan transpirasi dapat ditekan sehingga dapat memperlambat proses perubahan fisiologis dan susut bobot buah stroberi menjadi lebih kecil. Semakin kecil nilai susut bobot maka nilai rendemen yang diperoleh semakin tinggi. Formulasi edible coating yang optimal adalah menggunakan konsentrasi pati singkong 1% dan konsentrasi kitosan 0,5% dengan hasil verifikasi pada kondisi optimum menghasilkan susut bobot sebesar 5.67%, nilai perubahan warna buah sebesar 9.21, dan rendemen buah 94,33%.
English Abstract
Horticultural commodities have a distinctive property that is quickly damaged, including strawberries. Edible coating is a thin layer that is safe and can be consumed so that it can be an alternative to protect horticultural products from physical damage. In this study, a combination of cassava starch and chitosan was used as a coating material on strawberries. The purpose of this study is to determine the effect of giving edible coating made from cassava starch added chitosan on the shrinkage of weight, color, and yield of strawberries and to determine the results of optimization of cassava starch concentration and chitosan concentration on variable weight loss, color and yield of strawberries. This study used the Response Surface Methodology (RSM) method which uses two factors, namely cassava starch concentration and chitosan concentration. The combination of these factors resulted in 13 treatments. The observed response is the shrinkage of weight, color, and yield of strawberries. This research was conducted at the Agro-industrial Process Engineering Laboratory and Entrepreneurship Laboratory, Faculty of Agricultural Technology, Brawijaya University Malang. This study used the Response Surface Methodology (RSM) method which uses two factors, namely cassava starch concentration and chitosan concentration. Cassava starch concentration factors have treatment levels of 1%, 2%, and 3%. Chitosan concentration factors have treatment levels of 0.5%, 1%, and 1.5%. The observed response is the shrinkage of weight, color, and yield of strawberries. This research was conducted at the Agro-industrial Process Engineering Laboratory and Entrepreneurship Laboratory, Faculty of Agricultural Technology, Brawijaya University Malang. Optimization of cassava-chitosan starch concentration in the manufacture of edible coating has a significant influence on the shrinkage response, fruit color and strawberry yield. The coating layer that functions as a protector against CO2, O2, and water causes respiration and transpiration to be suppressed so that it can slow down the process of physiological changes and shrinkage of strawberry fruit weight becomes smaller. The smaller the weight loss value, the higher the yield value obtained. The optimal edible coating formulation is to use cassava starch concentration of 1% and chitosan concentration of 0.5% with verification results under optimum conditions resulting in weight loss of 5.67%, fruit color change value of 9.21, and fruit yield of 94.33%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | edible coating, optimasi, stroberi-edible coating, optimization, strawberry |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 01 Feb 2024 08:28 |
| Last Modified: | 01 Feb 2024 08:28 |
| URI: | http://repository.ub.ac.id/id/eprint/214045 |
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