Fithroturrohmah, Fithroturrohmah (2024) OPTIMASI FORMULA EDIBLE COATING PATI TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN VARIASI GLISEROL DAN EKSTRAK JAHE (Zingiber officinale Rosc.) TERHADAP KARAKTERISTIK BUAH TOMAT (Lycopersicon esculentum Mill.) SELAMA PENYIMPANAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Tomatoes are horticultural plants that are perishable and require an edible coating with food-grade properties. The primary component utilized is a polysaccharide derived from taro starch, specifically beneng taro starch. Glycerol plasticizer and ginger extract are added to enhance the antibacterial properties of the edible coating. This research aims to determine the optimal formula for the edible coating, incorporating a combination of beneng taro starch, glycerol, and ginger extract, and its impact on the physical and chemical characteristics of tomatoes during storage. The optimal formula for this study was determined using Design Expert 13.0 software. Subsequently, the characteristics of tomatoes were analyzed utilizing SPSS 25 and DSAASTAT software. The optimum edible coating formulation consists of 4.20% beneng taro starch, 4.19% ginger extract, and 1.60% glycerol and had a desirability value of 0.835. The refined formula results in precise measurements: a color value of 10.02, a total phenol content of 3.43 mgGAE/g, an antibacterial activity of 6.12 mm, and a viscosity of 2700 cP. The edible coating compound, containing 4.20% taro starch, 1.60% glycerol, and 4.19% ginger extract, successfully extends the shelf life of tomatoes for 15 days. The use of the edible coating has a significant effect on texture, color parameters (a*, b*, and C* values), and total titratable acidity at a significance level of p<0.05. Nevertheless, it has no substantial impact on the color (L* value), weight loss, and moisture content of tomatoes during the 15-day storage period.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Tomat termasuk tanaman hortikultura yang mudah rusak, sehingga perlu dilapisi edible coating yang bersifat food grade. Bahan dasar yang digunakan adalah polisakarida, berasal dari pati talas beneng, kemudian ditambahkan plasticizer gliserol dan ekstrak jahe untuk menambahkan sifat antimikroba pada edible coating. Penelitian ini bertujuan untuk mengetahui formula optimal edible coating dengan kombinasi pati talas beneng, gliserol, dan ekstrak jahe dan pengaruhnya terhadap karakteristik fisik dan kimia buah tomat selama penyimpanan. Penelitian ini menggunakan program Design Expert 13.0 untuk mencari formula optimal dan dilanjutkan dengan analisis karakteristik buah tomat dengan software SPSS 25 dan DSAASTAT. Berdasarkan hasil penelitian diperoleh formula optimal edible coating yaitu pati talas beneng 4,20%; ekstrak jahe 4,19%; dan gliserol 1,60% dengan nilai desirability 0,835. Respon untuk formula optimal adalah warna sebesar 10,02, total fenol 3,43 mgGAE/gr, antimikroba 6,12 mm, dan viskositas 2700 cP. Formula edible coating dengan kombinasi pati talas beneng 4,20%, gliserol 1,60%, dan ekstrak jahe 4,19% mampu mempertahankan masa simpan buah tomat selama 15 hari. Perlakuan pelapisan edible coating berpengaruh nyata dengan signifikansi (p<0,05) terhadap karakteristik tekstur, warna (nilai a*, b*, dan C), dan total asam tertitrasi, namun tidak berpengaruh nyata terhadap warna (nilai L*), susut bobot dan kadar air pada buah tomat selama penyimpanan 15 hari. | |||||||||
| Uncontrolled Keywords: | beneng taro starch, edible coating, tomato | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Fithroturrohmah Fithroturrohmah | |||||||||
| Date Deposited: | 16 Apr 2024 15:26 | |||||||||
| Last Modified: | 16 Apr 2024 15:26 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34718 |
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