MAGHFIROTUL FAHIRA, ILA and Gofar, Muhammad (2023) PEMANFAATAN KITOSAN BERBASIS JAMUR TIRAM SEBAGAI EDIBLE COATING UNTUK MENGHAMBAT LAJU PEMBUSUKAN PADA BUAH TOMAT. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
Tomato fruit is a fruit that is prone to post-harvest damage caused by the high water content contained in it which can cause a reduction in the shelf life of tomatoes which can only be stored for a maximum of 7 days. Alternatives that can be done to extend the shelf life of tomatoes is to use edible coating as a coating for tomatoes. Edible coatings can be formed from chitosan by utilizing oyster mushrooms as a basic ingredient for making chitosan. Oyster mushroom has a chitin content of 23.4 – 24.9%. This research was conducted to test the effectiveness of edible coatings on tomatoes and the characteristics of the chitosan-rice bran wax edible film. which method The method used is the grafting method with the help of waves ultrasonic. This research consisted of experiments forming chitosan made from oyster mushrooms, dissolving chitosan, forming edible coatings and coating edible coatings on tomatoes. This research was conducted by varying the ratio between chitosan and rice bran wax (10, 20, 30, 40 and 50% w/v), variations in grafting time between chitosan and rice bran wax (10, 30 and 60 minutes) and the composition of chitosan (1, 2, 3, 4 and 5 grams). The results showed that the application of edible coating on tomatoes can reduce the weight loss value of tomatoes, reduce the rate of ethylene gas production and can maintain pH stability compared to tomatoes without edible coating. The best variation in this study was the rice bran wax variation 5% in 60 minutes with a weight loss value of 4.33%, ethylene gas production of 1.95 ppm and a decrease in pH of 12.32% and variations in the composition of 5 gram chitosan with a tensile strength value of 4.53 Mpa, elongation of 0.81% and swelling 0.41%.
| Item Type: | Thesis (S1) | ||||||
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| Additional Information: | Buah tomat merupakan buah yang mudah mengalami kerusakan pasca panen yang disebabkan karena tingginya kadar air yang terkandung di dalamnya sehingga dapat menyebabkan berkurangnya umur simpan buah tomat yang hanya tahan disimpan maksimal 7 hari. Alternatif yang dapat dilakukan untuk memperpanjang umur simpanbuah tomat adalah menggunakan edible coating sebagai pelapis buah tomat. Edible coating dapat dibentuk dari kitosan dengan memanfaatkan jamur tiram sebagai bahan dasar untuk membuat kitosan. Jamur tiram memiliki kandungan kitin sebesar 23,4 – 24,9%. Penelitian ini dilakukan untuk melakukan uji daya guna edible coating pada tomat dan karakteristik edible film kitosan-rice bran wax. Metode yang digunakan yaitu metode grafting dengan bantuan gelombang ultrasonik. Penelitian ini terdiri dari percobaan pembentukan kitosan berbahan dasar jamur tiram, pelarutan kitosan, pembentukan edible coating dan pelapisan edible coating pada buah tomat. Penelitian ini dilakukan dengan memvariasikan rasio antara kitosan dan rice bran wax (10, 20, 30, 40 dan 50% w/v), variasi waktu grafting antara kitosan dan rice bran wax (10, 30 dan 60 menit) serta komposisi kitosan (1, 2, 3, 4 dan 5 gram). Hasil penelitian menunjukan bahwa aplikasi edible coating pada tomat dapat menurunkan nilai susut bobot tomat, menurunkan laju produksi gas etilen serta dapat menjaga kestabilan pH dibandingkan dengan tomat tanpa dilapisi edible coating. Variasi terbaik pada penelitian ini yaitu variasi rice bran wax 5% pada waktu 60 menit dengan nilai susut bobot 4,33%, produksi gas etilen 1,95 ppm dan penurunan pH 12,32% serta variasi komposisi kitosan 5 gram dengan nilai kuat tarik 4,53 Mpa, elongasi 0,81% dan swelling 0,41%. | ||||||
| Uncontrolled Keywords: | Kata Kunci : Edible coating, Kitosan, Rice bran wax, Sonikasi, Susut Bobot | ||||||
| Subjects: | Q Science > QD Chemistry | ||||||
| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 24201-Jurusan Teknik Kimia |
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| Depositing User: | Ila Maghfirotul Fahira | ||||||
| Date Deposited: | 02 Mar 2023 14:32 | ||||||
| Last Modified: | 27 Mar 2023 11:05 | ||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/22178 |
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