relation: https://eprints.untirta.ac.id/49669/
title: Karakteristik Fisikokimia Bawang Merah Iris Kering yang Dilapisi Edible Coating dengan Variasi Jenis dan Konsentrasi Hidrokoloid
creator: SUNARDI, RETNO PUTRI SALSABILA
subject: Q Science (General)
subject: QC Physics
subject: QD Chemistry
subject: QR Microbiology
subject: S Agriculture (General)
description: Shallot is a food ingredient that is widely used by the public as a kitchen spice and in the food industry has been widely processed into ready-to-use products, but the availability of sliced shallots in the market is still difficult to find because of the characteristic of sliced shallots that are easily discolored. The aim of this study was to determine the effect of the type and concentration of hydrocolloids on the physicochemical characteristics of dried sliced shallots. This study used a Randomized Block Factorial Design (RAKF) with two factors with 3 repetitions. The first factor was hydrocolloid type (CMC, carrageenan, and sodium alginate) and the second factor was hydrocolloid concentration (0,25; 0,50; and 0,75%). The results showed that the type and concentration of hydrocolloids significantly effected the physicochemical characteristics of dried sliced shallots, resulting in yield (16,44 – 17,13%), weight loss (0,72 – 2,18%), total discoloration                                (0,50 – 6,02), whiteness index (61,47 – 75,97), moisture content (3,58 – 6,45%), total titratable acid (0,32 – 2,92), and vitamin C (22,34 – 6,60%). CMC 0,75% and sodium alginate 0,75% treatments were the two best treatments in this stydy, edible coating particles sizes of 14,33 nm with polydispersity index 0,93 (CMC 0,75%) and 11,20 nm with polydispersity index 0,94 (sodium alginate 0,75%), TPC (Total Plate Count) test results of 3,38 log CFU/g (CMC 0,75%) and 4,36 log CFU/g (sodium alginate)
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/49669/3/Retno%20Putri%20Salsabila%20S_4444200028_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/49669/4/Retno%20Putri%20Salsabila%20Sunardi_4444200028_01.pdf
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identifier: https://eprints.untirta.ac.id/49669/5/Retno%20Putri%20Salsabila%20Sunardi_4444200028_02.pdf
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identifier: https://eprints.untirta.ac.id/49669/6/Retno%20Putri%20Salsabila%20Sunardi_4444200028_03.pdf
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identifier: https://eprints.untirta.ac.id/49669/7/Retno%20Putri%20Salsabila%20Sunardi_4444200028_04.pdf
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identifier: https://eprints.untirta.ac.id/49669/8/Retno%20Putri%20Salsabila%20Sunardi_4444200028_05.pdf
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identifier: https://eprints.untirta.ac.id/49669/9/Retno%20Putri%20Salsabila%20Sunardi_4444200028_Ref.pdf
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identifier: https://eprints.untirta.ac.id/49669/10/Retno%20Putri%20Salsabila%20Sunardi_4444200028_Lamp.pdf
identifier:   SUNARDI, RETNO PUTRI SALSABILA  (2025) Karakteristik Fisikokimia Bawang Merah Iris Kering yang Dilapisi Edible Coating dengan Variasi Jenis dan Konsentrasi Hidrokoloid.  S1 thesis, Untirta Sultan Ageng Tirtayasa.