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KARAKTERISTIK FISIKOKIMIA EDIBLE FILM PATI UMBI BENTUL (Colocasia esculenta L. Schott) DENGAN INKORPORASI EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa L) DAN AGEN CROSS-LINKING ASAM SITRAT SERTA APLIKASINYA PADA KUE WAJIK

Amniyah, Wahidatul (2019) KARAKTERISTIK FISIKOKIMIA EDIBLE FILM PATI UMBI BENTUL (Colocasia esculenta L. Schott) DENGAN INKORPORASI EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa L) DAN AGEN CROSS-LINKING ASAM SITRAT SERTA APLIKASINYA PADA KUE WAJIK. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Diamond cake is a half wet food which is easily damaged cause storage. Because of that, need efforts to prevent that damage one of them is coating with edible film. The process of modification in making of edible film is to get the desired characteristics. The purpose of this study was to determine the effect of edible film as a coating that made from taro tuber with the incorporation of rosella flower extract and citric acid on diamond cake during the storage. There are 2 stages in this study. The first stage is making the edible film and the second stage is the application of the best edible film. The first stage consisted of two factors, citric acid (0%, 3%, 6% (b / b ingredients)) and rosella flower extract (20%, 40%, 60% (v / v)). This experiment used Factorial Randomized Block Design (RBD). The parameters tested in stage one were thickness, transparency, solubility, WVTR (Water Vapor Transmission Rate), elongation / elongation, tensile strength, antioxidant, pH, and color intensity of edible film, while the parameters in the second stage were weight losses, FFA levels (Free Fatty Acid), peroxide number, and the amount of the mold for 6 days of storage. The results showed that there was an interaction between citric acid and rosella flower extract on thickness with range value 0,140 – 0,182 mm, transparency 2,48 – 3,74 A/mm, solubility 22,19 – 31,69%, elongation 22,19 – 31,69%, tensile strength 3,377 – 9,962 MPa, antioxidant 14,445 – 58,630%, pH 2,839 – 3,357, and color intensity of edible film “L” 31,700 – 34,633, “a+” 0,50 – 2,57, “b+” 4,033 – 4,933. Edible film applications on diamond cake for 6 days can reduce the increase in weight loss until doubled, FFA levels, and peroxide levels until triples compared to controls during storage. However, after 6 days of storage, the mold did not appear on the diamond cake even in the control treatment.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311068
Corporate Creators: Warkoyo (0003036402), Mujianto (9907012823)
Keywords: edible film, citric acid, rosella flower extract, diamond cake
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201510220311068
Date Deposited: 21 Aug 2019 04:46
Last Modified: 21 Aug 2019 04:46
URI : http://eprints.umm.ac.id/id/eprint/49952

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