Rita Nopita Sari, 1114071047 (2015) PENGARUH KONSENTRASI TEPUNG KARAGENAN DAN GLISEROL SEBAGAI EDIBLE COATING TERHADAP PERUBAHAN MUTU BUAH STROBERI (Fragaria x ananassa) SELAMA PENYIMPANAN. FP, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Buah stroberi adalah salah satu produk hortikultura yang memiliki nilai ekonomi tinggi namun umur simpannya pendek. Kerusakan buah terutama disebabkan oleh proses respirasi dan transpirasi. Salah satu cara untuk menekan terjadinya transpirasi yaitu dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi karagenan dan gliserol yang terbaik dalam pelapisan buah stroberi, dan mengamati perubahan fisik dan kimia buah stroberi selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan faktor pertama konsentrasi karagenan (0,5%, 1%, 1,5%, 2%, 2,5%) dan faktor kedua konsentrasi gliserol (1%, 2%). Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji BNT (α=5%). Parameter yang diamati meliputi kekerasan, susut bobot, kandungan padatan terlarut, kadar vitamin C dan total asam. Hasil penelitian menunjukkan bahwa konsentrasi karagenan berpengaruh terhadap kekerasan, susut bobot dan total asam buah stroberi. Interaksi dari konsentrasi karagenan dan gliserol berpengaruh nyata terhadap kekerasan stroberi (hari ke-2) dan total asam stroberi (hari ke-4 dan ke-5). Pada penelitian ini kombinasi konsentrasi karagenan 2,5% dan gliserol 2% (K5G2) mampu menghambat penurunan nilai kekerasan dan perubahan total asam buah stroberi. Kata kunci : stroberi, karagenan, gliserol, edible coating THE EFFECT OF CONCENTRATION CARRAGEENAN FLOUR AND GLYCEROL AS EDIBLE COATING AGAINST THE CHANGES IN QUALITY OF STROWBERRIES (Fragaria x ananassa) DURING STORAGE Strawberries is one of the horticultural products that have a high economic value, however it has short shelf life. Fruit damage is mainly caused by process of respiration and transpiration. The manipulation of this factors can be done by coating technique. The aim of this research was to find out the best coating on strawberries using different concentration of carageenan and glycerol, and observed the changes of physical and chemical on Strawberries during storage. This study used completely randomized design factorial with the first factor was the concentration of carrageenan (0.5%, 1%, 1.5%, 2%, 2.5%) and the second factor was glycerol concentration (1%, 2%). Data analyzed by analysis of variance (ANOVA) and tested signification by LSD at α-5%. The observed parameter during the storage such as hardness, weight loss, soluble solids content, vitamin C and total acid. The result showed that the concentration of carrageenan significant on hardness, weight loss, and total acid of strawberries. The interaction between carrageenan and glycerol concentration significant on hardness (2nd day) and total acid (4th and 5th day) of strawberries during storage. The best treatment in this research is combination of carrageenan concentration 2.5% and glycerol concentration 2% (K5G2) able to inhibit reduction of hardness and change of total acid strawberries. Keywords: strawberry, carrageenan, glycerol, edible coating
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknik Pertanian |
| Pengguna Deposit: | 9169289 . Digilib |
| Date Deposited: | 22 Dec 2015 06:56 |
| Terakhir diubah: | 22 Dec 2015 06:56 |
| URI: | http://digilib.unila.ac.id/id/eprint/16100 |
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