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.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text
Retno Putri Salsabila S_4444200028_Fulltext.pdf Restricted to Registered users only Download (61MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_01.pdf Restricted to Registered users only Download (5MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_02.pdf Restricted to Registered users only Download (2MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_03.pdf Restricted to Registered users only Download (6MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_04.pdf Restricted to Registered users only Download (28MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_05.pdf Restricted to Registered users only Download (451kB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_Ref.pdf Restricted to Registered users only Download (2MB) |
|
Text
Retno Putri Salsabila Sunardi_4444200028_Lamp.pdf Restricted to Registered users only Download (17MB) |
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)
| Item Type: | Thesis (S1) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Additional Information: | 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) | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
||||||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
||||||||||||
| Depositing User: | Retno Putri Salsabila Sunardi | ||||||||||||
| Date Deposited: | 18 Jun 2025 06:35 | ||||||||||||
| Last Modified: | 19 Jun 2025 02:07 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/49669 |
Actions (login required)
 |
View Item |