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KAJIAN PENAMBAHAN MINYAK ATSIRI TEMULAWAK (Curcuma xanthorizza R.) PADA EDIBLE COATING BERBASIS PATI UBI JALAR KUNING TERHADAP KUALITAS BUAH STROBERI (Fragraria ananassa) SELAMA PENYIMPANAN

Hozeimah, Hozeimah (2018) KAJIAN PENAMBAHAN MINYAK ATSIRI TEMULAWAK (Curcuma xanthorizza R.) PADA EDIBLE COATING BERBASIS PATI UBI JALAR KUNING TERHADAP KUALITAS BUAH STROBERI (Fragraria ananassa) SELAMA PENYIMPANAN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The production strawberry (Fragaria sp) in Indonesia has reached 12.091 ton/year in 2016. The fresh strawberry main problem is the perishable characteristic because of its high water content level (89%) and it makes easy to be damaged only a day after harvest. The common damages happen to strawberry are caused by transpiration and respiration process and also caused by microbia. One of the efforts in order to extend the fresh strawberry storability is giving an edible coating. To increase the effectiveness of edible coating, giving the antimicrobial compound is one of the available ways. The antimicrobials have the function as inhibitor of the microorganism’s growth in strawberry during storage such as the addition of essential oil Curcuma xanthorizza. The purpose of this study was to analyze the interaction between the essential oil Curcuma xanthorizza concentration and yellow sweet potato starch to the quality of the strawberry during storage. The method used in this study was Randomized Complete Block Design (RCBD) with 2 factors. The first was the starch concentrations (2,5% and 5%) and the second was the essential oil Curcuma xanthorizza concentrations which were 0%, 1,5%, 3% and 4,5%. The parameters of the observation were covered inhibition zone, weight loss, color intensity (L, a, b), organoleptic test (brightness, freshness, and odor) and the disease severity percentage. The result of the study showed that there was an interaction between essential oil Curcuma xanthorizza and starch to the color intensity (redness (a+) and yellowness (b+), and also the organoleptic test of strawberry during storage. Based on the De Garmo test, the best treatment obtained was 5% starch concentration and 4,5% essential oil Curcuma xanthorizza that had 11,36% weight loss, color intensity (L= 39,5; a+= 10,03; b+= 6,45), 13,80 mm inhibition zone, 4,44 organoleptic brightness (bright), 3,11 organoleptic freshness (fresh enough), and 2,33 organoleptic odor (odorless).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311124
Keywords: strawberry, edible coating, essential oil Curcuma xanthorizza
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 26 Dec 2018 10:12
Last Modified: 26 Dec 2018 10:12
URI : http://eprints.umm.ac.id/id/eprint/42601

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