ISTIHAMSYAH, IIS (2024) PENGARUH PENAMBAHAN KITOSAN PADA EDIBLE COATING PATI TALAS BENENG (Xanthosoma undipes K. Koch) TERHADAP PERUBAHAN KARAKTERISTIK JAMBU KRISTAL (Psidium guajava L. Var. Kristal) SELAMA PENYIMPANAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Iis Istihamsyah_4444190051_Fulltext.pdf Restricted to Registered users only Download (3MB) |
|
Text
Iis Istihamsyah_4444190051_03.pdf Restricted to Registered users only Download (812kB) |
|
Text
Iis Istihamsyah_4444190051_04.pdf Restricted to Registered users only Download (978kB) |
|
Text
Iis Istihamsyah_4444190051_05.pdf Restricted to Registered users only Download (9kB) |
|
Text
Iis Istihamsyah_4444190051_Ref.pdf Restricted to Registered users only Download (210kB) |
|
Text
Iis Istihamsyah_4444190051_Lamp.pdf Restricted to Registered users only Download (846kB) |
|
Text
Iis Istihamsyah_4444190051_01.pdf Restricted to Registered users only Download (986kB) |
|
Text
Iis Istihamsyah_4444190051_02.pdf Restricted to Registered users only Download (173kB) |
Abstract
Applying an edible coating could have utilized to prevented weight loss caused by respiration and transpiration. The beneng taro starch had significant potential to served as a starch source in the production of edible coatings. Chitosan was component that could enhanced the of edible coatings. This studied was aimed to determine the effect of the concentrations of beneng taro starch and chitosan on the properties of crystal guava when coated and stored. The initial variable was the concentration of beneng taro starch, which is divided into three level: (3%, 6%, and 10%). The second variable was the concentration of chitosan, which is divided into three level: (1%, 3%, and 6%). The result showed that the addition of beneng taro starch concentration affects moisture content (3,47% - 8,27%), titratable acidity ((-0,08%) – 0,37%), total reducing sugars ((-1,51%) - 1,75%), weight loss (24,13% - 48,96%), lightness (L*) value ((-9,20) – 6,44), °hue value (94,92° - 114,45° and 79,55° - 112,08°), and texture (124,04 N – 189,67 N). The addition of chitosan concentrations affects moisture content, weight loss, redness a* value ((-3,37) – (-12,35)), °hue value and texture. There is an interaction between the treatment of adding taro starch and chitosan to moisture content, weight loss, lightness (L*) value, yellowness (b*) value ((-2,69) – 17,02) and °hue value. The optimal treatment for producing was determined to be the variation of beneng taro starch 6% and variation of chitosan 3% (P2K2).
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Aplikasi edible coating dapat digunakan untuk menghambat penurunan susut bobot yang disebabkan adanya proses respirasi dan transpirasi. Pati talas beneng memiliki potensi yang besar untuk dijadikan sumber pati dalam pembuatan edible coating. Kitosan merupakan komponen yang dapat meningkatkan karakteristik dari edible coating. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati talas beneng dan kitosan terhadap karakteristik jambu kristal setelah dilapisi dan disimpan. Faktor pertama penelitian ini adalah konsentrasi pati talas beneng yang terdiri atas tiga taraf yaitu (3%, 6%, dan 10%). Faktor kedua adalah konsentrasi kitosan yang terdiri atas tiga taraf yaitu (1%, 3%, dan 6%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi pati talas beneng berpengaruh nyata terhadap perubahan kadar air (3,47% - 8,27%), total asam tertitrasi ((-0,08%) – 0,37%), kadar gula pereduksi ((-1,51%) - 1,75%), susut bobot (24,13% - 48,96%), nilai kecerahan (L*) ((-9,20) – 6,44), nilai °hue (94,92° - 114,45° dan 79,55° - 112,08°), dan tekstur (124,04 N – 189,67 N). Penambahan konsentrasi kitosan berpengaruh nyata terhadap kadar air, nilai susut bobot, nilai kemerahan a* ((-3,37) – (-12,35)), nilai °hue dan tekstur. Terdapat interaksi antara konsentrasi pati talas beneng dan kitosan terhadap kadar air, susut bobot, nilai kecerahan (L*), nilai kekuningan (b*) ((-2,69 – 17,02)) dan nilai °hue. Perlakuan terbaik dalam pembuatan edible coating terdapat pada variasi pati talas beneng 6% dan variasi kitosan 3% (P2K2). | |||||||||
| Uncontrolled Keywords: | beneng taro starch, chitosan, crystal guava, edible coating pati talas beneng, kitosan, jambu kristal, edible coating | |||||||||
| 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: | Iis Istihamsyah | |||||||||
| Date Deposited: | 19 Sep 2024 11:41 | |||||||||
| Last Modified: | 19 Sep 2024 11:41 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42275 |
Actions (login required)
 |
View Item |