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KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK APEL MANALAGI TEROLAH MINIMAL DENGAN PERLAKUAN LAMA PENCELUPAN DALAM EKSTRAK JERUK NIPIS DAN APLIKASI EDIBLE COATING PATI KIMPUL

Alfianti, Putri Wahyu (2018) KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK APEL MANALAGI TEROLAH MINIMAL DENGAN PERLAKUAN LAMA PENCELUPAN DALAM EKSTRAK JERUK NIPIS DAN APLIKASI EDIBLE COATING PATI KIMPUL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Increasing consumer demand for high food quality, fresh, nutritious, and easily prepared leads to an increase in the production of minimal food processing. Products of minimal processing or commonly called fresh cut fruit was more durable than fresh fruit. One fruit that has the potential to be processed is a minimum of apples. However, the impact of minimal processing on apples causes an enzymatic change by the enzyme polyphenol oxidase in apples. The result is browning reaction and physical changes on apple that consumers do not like. The purpose of this research is to know the effect of immertion duration in extract of lime and application of edible coating kimpul starch to physical and chemical properties of apple fresh cut. This research uses nested design with two factors. The first factor is the immertion duration of fruit in lime extract for 1, 2, 3 minutes. The second factor is the concentration of kimpul starch added in edible coating 2%, 4%, and 6%. The treatments were 9 treatments that were repeated 3 times. Parameters of this study include weight loss, water content, vitamin C content, pH value, hardness, and color intensity (L, a+, and b+). The results showed that long dipping of apple cut in extract of lime effect on vitamin C content, pH, intensity of color, and organoleptic (flavor, texture, and color) of apple pieces. While the concentration of kimpul starcheffect on shrinkage of weight, water content, vitamin C content, and organoleptic (flavor, texture, and color) of apple pieces. The best treatment is apple manalagi immersed in lime extract for 3 minutes and kimpul starch concentration 6% has shringkage of weight 8,26%; water content 84,09%; vitamin C content 2,73 mg/g; pH value 3,37; hardness 5,85 g/mm2; brightness level (L) 5,58; redness level (a+) 2,30; yellowish (b+) 13,0; organoleptic of flavor 3,53 (like enough); organoleptic of texture 4,03 (like), dan organoleptic color 4,20 (like)

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311136
Keywords: manalagi apple, minimally process, lime extract, kimpul starch edible coating
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:46
Last Modified: 22 Nov 2018 03:46
URI : http://eprints.umm.ac.id/id/eprint/40559

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