ASINA DEBORA LAMRIA, GRACIELA (2024) PENGARUH EDIBLE COATING BASIS KITOSAN DENGAN EKSTRAK DAUN SALAM (Syzygium polyanthum) TERHADAP SIFAT FISIKOKIMIA JAMBU (Psidium guajava) KRISTAL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Crystal guava is a popular fruit with high demand because of its crunchy texture, sweet taste, and has fewer seeds compared to other types of guava fruit. However, behind the various advantages of crystal guava, crystal guava has a short shelf life of around 2-7 days, so it is necessary to apply edible coatings to maintain the shelf life of crystal guava. This study was aimed to determine the effect of the concentration of chitosan and the concentration of bay leaf extract on crystal guava’s physicochemical properties. The method used Factorial Randomized Block Design (RCBD) consisted of two factors and two replications. The first factor is the concentration of chitosan (A) which consisted of two levels (1% and 2%). The second factor is the concentration of extract bay leaf (B) which consisted of three levels (0%, 5%, and 15%). The results showed that the addition of chitosan concentration affects viscosity, antioxidant activity, antimicrobial edible coating chitosan-bay leaf extract, weight loss, texture, total soluble solids, l*, a*, b*, and chroma value of crystal guava. The addition of chitosan concentration affects the viscosity, antioxidant activity of edible coating chitosan-bay leaf extract, weight loss, texture, total soluble solids, L*, a*, b*, chroma, and hue values of crystal guava. Also, there is an interaction between the addition of chitosan and the addition of bay leaf extract on viscosity and antioxidant activity.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor YOESEPA PAMELA, VEGA 199110222022032007 Thesis advisor BAHTIAR RUSBANA, TUBAGUS 198109202005011004
Additional Information:	Jambu biji kristal merupakan buah yang digemari dan banyak peminatnya karena teksturnya yang renyah, rasanya yang manis, serta jumlah bijinya yang lebih sedikit dibandingkan dengan jenis buah jambu biji lainnya. Namun, di balik berbagai keunggulan jambu biji kristal tersebut, jambu biji kristal memiliki masa simpan yang pendek yaitu sekitar 2-7 hari, sehingga perlu dilakukan pelapisan edible coating untuk mempertahankan masa simpan jambu biji kristal. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kitosan dan konsentrasi ekstrak daun salam terhadap sifat fisikokimia jambu biji kristal. Metode yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAK) yang terdiri dari dua faktor dan dua kali ulangan. Faktor pertama adalah konsentrasi kitosan (A) yang terdiri dari dua taraf (1% dan 2%). Faktor kedua adalah konsentrasi ekstrak daun salam (B) yang terdiri dari tiga taraf (0%, 5%, dan 15%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi kitosan berpengaruh nyata terhadap viskositas, aktivitas antioksidan, pelapis antimikroba ekstrak kitosan-daun salam, susut berat, tekstur, total padatan terlarut, l*, a*, b*, dan nilai kroma jambu biji kristal. Penambahan konsentrasi kitosan berpengaruh nyata terhadap viskositas, aktivitas antioksidan pelapis antimikroba ekstrak kitosan-daun salam, susut berat, tekstur, total padatan terlarut, L*, a*, b*, kroma, dan nilai rona jambu biji kristal. Selain itu, terdapat interaksi antara penambahan kitosan dan penambahan ekstrak daun salam terhadap viskositas dan aktivitas antioksidan.
Uncontrolled Keywords:	bay leaf extract, chitosan, edible coating, guava crystal, shelf life
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	GRACIELA ASINA DEBORA LAMRIA
Date Deposited:	05 Sep 2024 16:01
Last Modified:	05 Sep 2024 16:01
URI:	http://eprints.untirta.ac.id/id/eprint/41555

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