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PEMANFAATAN PATI KULIT UBI KAYU SEBAGAI EDIBLE COATING DENGAN PENAMBAHAN ASAM STEARAT TERHADAP KUALITAS BUAH BELIMBING POTONG(Averrhoa carambola L) SELAMA PENYIMPANAN SUHU RUANG

Syafira, Maulida (2019) PEMANFAATAN PATI KULIT UBI KAYU SEBAGAI EDIBLE COATING DENGAN PENAMBAHAN ASAM STEARAT TERHADAP KUALITAS BUAH BELIMBING POTONG(Averrhoa carambola L) SELAMA PENYIMPANAN SUHU RUANG. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Star fruit (Averrhoa carambola L) is one of the fruits that has commercial value in Indonesia. The availability of star fruit on the market has limitations, because the nature of star fruit is easily damaged so that the shelf life is low. Overcoming this was done an effort to extend the shelf life of cut honey starf, one of them by applying active edible coating made from cassava skin starch and stearic fatty acids. This study was to determine the effect of edible coatings based on cassava peel starch and stearic fatty acids on the quality of cut starfriut honey during storage of room temperature. This research was conducted at the Food Science and Technology Laboratory of the University of Muhammadiyah Malang, using the factorial randomized group design (RAK) method, 3 repetitions with the treatment of cassava skin starch concentrations of 2%, 3% and 5% while the treatment of stearic fatty acids was 0.25%; 0.50% and 0.75%. The results showed that there was an interaction between the concentration of addition of cassava skin starch and stearic fatty acids with a storage time of 0, 2, 20 and 24 hours for all parameters except texture and color (b +). The addition of cassava skin starch and the addition of stearic fatty acids affected the water content, weight loss, vitamin C, total dissolved solids, total titrated acid and color (L and a +). The best results from observing cut honey starch which has been coated with edible coating is the treatment of 2% cassava skin starch solution and 0,25% stearic fatty acid with a value of moisture content 82,62%, weight loss 3,81%, vitamin C 1,34 mg/100g, total dissolved solids 8,0 Brix, total titrated acid 4,15 mg/100g, color (L) 47,43% and color (a +) 0,2%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311126
Keywords: edible coating, cassava peel starch, stearic fatty acid, cut starfruit honey
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 08 Apr 2019 09:19
Last Modified: 08 Apr 2019 09:19
URI : http://eprints.umm.ac.id/id/eprint/45767

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