UMM Institutional Repository

INKORPORASI KITOSAN DALAM EDIBLE COATING PEKTIN KULIT PISANG KEPOK (Musa paradisiaca L.) UNTUK MEMPERPANJANG UMUR SIMPAN FILLET IKAN NILA MERAH

Aprianti, Rintya Miki (2019) INKORPORASI KITOSAN DALAM EDIBLE COATING PEKTIN KULIT PISANG KEPOK (Musa paradisiaca L.) UNTUK MEMPERPANJANG UMUR SIMPAN FILLET IKAN NILA MERAH. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (193kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (952kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (711kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (809kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (125kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB)

Abstract

Edible coating is a thin layer which made by edible material and formed on the food surface. The research was about making edible coating which made from pectin of banana kepok peel with glycerol as plasticizer and the addition of chitosan as antibacterial which applied to the red tilapia fillet. The purpose of this research to determine interaction of the addition of pectin of banana kepok peel and chitosan concentration towards quality and durability of the product during storage period, knowing the effect of adding pectin of banana kapok peel and chitosan to durability life of red tilapia during storage period. This research was done with several stages, which are pectin of banana kepok peel extraction, chitosan production, edible coating production, coating application to the red tilapia fillet, and testing products with edible coating layer. The purpose of this research to determine the influence of the addition of pectin of banana kepok peel and chitosan concentration towards red tilapia fillet durability. This research used Randomized Complete Block Design Factorial with 2 factor. The first factor is pectin of banana peel with 1%, 2%, and 3% (w/v) concentration and the second factor is the addition of chitosan with 1%, 2%, and 3% (v/v) concentration. The parameters that tested were water level, pH, protein level, TPC, and TVB-N. Coating application on the red tilapia fillet showed that pectin and chitosan interact significantly in the parameters of water content, pH, protein content, TVBN, and TPC. Sample that are given coating is having a durability more than 15 hours rather than fillet without coating. Sample that are given coating had TVB-N concentration at 15th hour between 20,89 mg/100g to 27,92 mg/100g which indicates that the fish fillet still worth consumed. TPC value at 15th hour between 3,1 x 105 – 4,8 x 105 colony/g showed that the fish still in the acceptable and suitable consumed.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311070
Uncontrolled Keywords: edible coating, pectin of banana kepok peel, chitosan.
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 01 Mar 2019 08:20
Last Modified: 01 Mar 2019 08:20
URI : http://eprints.umm.ac.id/id/eprint/44736

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo