RAMADHANI, SHANDY (2025) KARAKTERISTIK SMART EDIBLE FILM BERBASIS EKSTRAK ANTOSIANIN DARI BUNGA TELANG DENGAN VARIASI KONDISI PENGERINGAN UNTUK MENDETEKSI KESEGARAN UDANG PECI KUPAS (Panaeus merguiensis). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The high protein and moisture content in shrimp causes deterioration in quality. The production of smart edible film with the addition of anthocyanins from butterfly pea flowers can serve as a pH indicator for assessing the freshness of shrimp quality. In the process of making edible film, drying temperature is one of the most important factors because it can affect the mechanical and physical properties of the edible film. This research aimed to determine the effect of drying conditions on the physical and mechanical characteristics of edible film and to analyze the ability of smart edible film to detect the freshness of shrimp. This study used a Completely Randomized Design with one factor: of dried conditions (20 (t: 48h), 45 (t: 6h), 70°C (t: 6h)). Each treatment was repeated three times so that 9 experimental units were obtained. Whereas, in the application process, the shrimp were stored in petri dishes that had been coated with an indicator film and analyzed every 6 hours for 2 days. The results showed that the dried conditions had a very significant effect on tensile strength, elongation, chromaticity a*, and chromaticity b*. During the application process, the color changed from dark blue to bluish-green, and the pH value of the shrimp continued to increase during storage.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kandungan protein dan kadar air yang tinggi pada udang menyebabkan penurunan kualitas. Produksi lapisan pangan pintar yang dapat dimakan dengan penambahan antosianin dari bunga telang dapat berfungsi sebagai indikator pH untuk menilai kesegaran kualitas udang peci kupas. Dalam proses pembuatan film yang dapat dimakan, suhu pengeringan merupakan salah satu faktor terpenting karena dapat memengaruhi sifat mekanik dan fisik film yang dapat dimakan. Penelitian ini bertujuan untuk menentukan pengaruh kondisi pengeringan terhadap karakteristik fisik dan mekanik film edible serta menganalisis kemampuan smart edible film dalam mendeteksi kesegaran udang. Studi ini menggunakan Rancangan Acak Lengkap dengan satu faktor: kondisi pengeringan (20°C (t: 48 jam), 45°C (t: 6 jam), 70°C (t: 6 jam)). Setiap perlakuan diulang tiga kali sehingga diperoleh 9 unit percobaan. Sedangkan, dalam proses aplikasi, udang peci disimpan dalam cawan petri yang telah dilapisi dengan film indikator dan dianalisis setiap 6 jam selama 2 hari. Hasil penelitian menunjukkan bahwa kondisi kering memiliki pengaruh yang sangat signifikan terhadap kekuatan tarik, perpanjangan, kromatisitas a*, dan kromatisitas b*. Selama proses aplikasi, warna berubah dari biru tua menjadi hijau kebiruan, dan nilai pH udang terus meningkat selama penyimpanan. | |||||||||
| Uncontrolled Keywords: | anthocyanin, drying conditions, edible film, shrimp | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Shandy Ramadhani | |||||||||
| Date Deposited: | 25 Aug 2025 04:55 | |||||||||
| Last Modified: | 25 Aug 2025 04:55 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54224 |
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