eprintid: 49669 rev_number: 34 eprint_status: archive userid: 15698 dir: disk0/00/04/96/69 datestamp: 2025-06-18 06:35:10 lastmod: 2025-06-19 02:07:05 status_changed: 2025-06-19 02:07:05 type: thesis metadata_visibility: show creators_name: SUNARDI, RETNO PUTRI SALSABILA creators_id: 4444200028 contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_type: http://www.loc.gov/loc.terms/relators/THS contributors_name: Eris, Fitria Riany contributors_name: Nurtiana, Winda contributors_name: Herawati, Heny contributors_id: 197908252003122002 contributors_id: 199108162022032003 contributors_id: 197803032001122001 corp_creators: Universitas Sultan Ageng Tirtayasa corp_creators: Fakultas Pertanian corp_creators: Teknologi Pangan title: Karakteristik Fisikokimia Bawang Merah Iris Kering yang Dilapisi Edible Coating dengan Variasi Jenis dan Konsentrasi Hidrokoloid ispublished: pub subjects: Q1 subjects: QC subjects: QD subjects: QR subjects: S1 divisions: TekPang divisions: FAPERTA full_text_status: restricted note: Bawang merah merupakan bahan pangan yang banyak digunakan oleh masyarakat sebagai bumbu dapur dan dalam industri pangan telah banyak diolah menjadi produk siap pakai. Namun, ketersediaan bawang merah iris di pasaran masih sulit ditemukan karena karakteristik bawang merah iris yang mudah mengalami warna. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi hidrokoloid terhadap karakteristik fisikokimia bawang merah iris kering. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dengan dua faktor dan dilakukan 3 kali pengulangan. Faktor pertama adalah jenis hidrokoloid (CMC, karagenan, dan natrium alginat) dan faktor kedua adalah konsentrasi hidrokoloid (0,25; 0,50; dan 0,75%). Hasil penelitian menunjukkan bahwa jenis dan konsentrasi hidrokoloid berpengaruh nyata terhadap karakteristik fisikokimia bawang merah iris kering, yaitu rendemen (16,44 – 17,13%), susut bobot (0,72 – 2,18%), perubahan warna total (0,50 – 6,02), indeks keputihan (61,47 – 75,97), kadar air (3,58 – 6,45%), total asam tertitrasi (0,32 – 2,92), dan vitamin C (22,34 – 6,60%). Perlakuan CMC 0,75% dan natrium alginat 0,75% merupakan dua perlakuan terbaik pada penelitian ini, memiliki ukuran partikel edible coating sebesar 14,33 nm dengan indeks polidispersitas 0,93 (CMC 0,75%) dan 11,20 nm dengan indeks polidispersitas 0,94 (natrium alginat 0,75%), hasil uji TPC (Total Plate Count) sebesar 3,38 log CFU/g (CMC 0,75%) dan 4,36 log CFU/g (natrium alginat) abstract: 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 date_type: published pages: 155 institution: Untirta Sultan Ageng Tirtayasa department: Teknologi Pangan thesis_type: sarjana thesis_name: sarjana citation: 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. document_url: https://eprints.untirta.ac.id/49669/3/Retno%20Putri%20Salsabila%20S_4444200028_Fulltext.pdf document_url: https://eprints.untirta.ac.id/49669/4/Retno%20Putri%20Salsabila%20Sunardi_4444200028_01.pdf document_url: https://eprints.untirta.ac.id/49669/5/Retno%20Putri%20Salsabila%20Sunardi_4444200028_02.pdf document_url: https://eprints.untirta.ac.id/49669/6/Retno%20Putri%20Salsabila%20Sunardi_4444200028_03.pdf document_url: https://eprints.untirta.ac.id/49669/7/Retno%20Putri%20Salsabila%20Sunardi_4444200028_04.pdf document_url: https://eprints.untirta.ac.id/49669/8/Retno%20Putri%20Salsabila%20Sunardi_4444200028_05.pdf document_url: https://eprints.untirta.ac.id/49669/9/Retno%20Putri%20Salsabila%20Sunardi_4444200028_Ref.pdf document_url: https://eprints.untirta.ac.id/49669/10/Retno%20Putri%20Salsabila%20Sunardi_4444200028_Lamp.pdf