Nursobria, Rafifa Rahma (2022) APLIKASI EDIBLE COATING PATI KULIT SINGKONG (Manihot utilissima Pohl.) TERHADAP MUTU TOMAT CHERRY (Lycopersicum esculentum var. cerasiforme). Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Cherry tomatoes are a type of vegetable that is easily damaged with a shelf life of 5-7 days. Damage to cherry tomatoes can be in the form of physical damage or chemical damage. The solution to this problem is the application of edible coating because it can maintain the quality of cherry tomatoes. The material for making edible coating is cassava peel starch. The purpose of this study was to determine the effect of the concentration of cassava peel starch-based edible coating on the quality of cherry tomatoes during storage and to determine the best concentration of application of cassava peel starch-based edible coating on the quality of cherry tomatoes. This study used simple Group Random Design with one factor. The factor is the difference in the concentration of cassava peel starch and there are 4 levels (control, 2%, 4% and 6%) which was three times repeated. The results showed that the difference in the concentration of the cassava peel starch had a significant effect of the weight loss and yellowness but for water content, vitamin C content, brightness, redness and texture didn’t any significant effect. Cassava peel starch concentration treatment with 6% cassava peel starch concentration on edible coating can maintain the quality of tomatoes with the characteristics of whole round with dark red color and has a moisture content of 90.53%, texture of 0.64 N, vitamin C content of 33.16 mg/100 g, total dissolved solids 6.2oBrix, the value of brightness (L) of 31.4, the value of redness (a) of 22.8 and the value of yellowness (b) of 12.5 after being stored for 9 days.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311232
Thesis Advisors:	Elfi Anis Saati (0021066601), Devi Dwi Siskawardani (0716128903)
Keywords:	edible coating, cassava peel starch, cherry tomato
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311232 rafifarahma
Date Deposited:	22 Nov 2022 07:49
Last Modified:	22 Nov 2022 07:49
URI :	http://eprints.umm.ac.id/id/eprint/97094

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