Pemanfaatan pati biji alpukat (Persea americana) dan glukomanan umbi porang (Amorphophallus muelleri Blume) dengan plasticizer gliserol sebagai edible coating stroberi = Utilization of avocado seed starch (Persea americana) and glucomannan porang root (Amorphophallus muelleri blume) with plasticizer glicerol as edible coating on strawberry

Gui, Mercien (2020) Pemanfaatan pati biji alpukat (Persea americana) dan glukomanan umbi porang (Amorphophallus muelleri Blume) dengan plasticizer gliserol sebagai edible coating stroberi = Utilization of avocado seed starch (Persea americana) and glucomannan porang root (Amorphophallus muelleri blume) with plasticizer glicerol as edible coating on strawberry. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title - 2020-09-09T153534.465.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (244kB) | Preview
Preview	Text (Chapter 1) Chapter1 (94).pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (223kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (422kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (317kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (645kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (108kB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (135kB) | Preview
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (324kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (919kB)

Abstract

Buah stoberi merupakan salah satu buah yang mudah rusak dan memiliki umur simpan yang pendek, maka dari itu diperlukan cara untuk dapat memperpanjang masa simpan stroberi, salah satunya adalah dengan aplikasi edible coating. Biji buah alpukat merupakan hasil samping buah alpukat yang belum banyak digunakan. Biji buah alpukat memiliki kadar pati tinggi yang mengandung 43,3% amilosa sehingga dapat digunakan sebagai bahan baku pembuatan edible coating. Umbi porang mengandung glukomanan yang dapat diaplikasikan pada edible coating bersama dengan pati biji alpukat untuk mempebaiki karakteristik akhir. Tujuan penelitian ini adalah untuk memanfaaatkan pati biji alpukat dan glukomanan umbi porang sebagai bahan dasar pembuatan edible coating yang akan diaplikasikan pada stroberi. Pada penelitian ini digunakan variasi jumlah pati biji alpukat yaitu 0,33, 0,5, dan 0,66% dan glukomanan umbi porang sebesar 0,66, 0,83, dan 1,0% untuk dilihat pengaruhnya terhadap karakteristik edible film. Penggunaan pati biji alpukat sebanyak 0,5% dan glukomanan umbi porang sebanyak 0,83% pada formulasi total 150 ml larutan edible film memiliki karakteristik terbaik yaitu nilai kuat tarik dan elongasi yang cukup tinggi sebesar 3,29±0,26 Mpa dan 61,41±4,43%, juga nilai laju transmisi uap yang rendah yaitu sebesar 2,03±0,21 g.mm/m2.8jam. Formulasi terpilih digunakan dalam pembuatan edible coating untuk diaplikasikan pada buah stroberi. Buah stroberi diamati selama tujuh hari dengan penyimpanan suhu ruang (25 oC) dan suhu dingin (5 oC). Buah stroberi yang disimpan pada suhu ruang mengalami pembusukan pada hari ke-4, sedangkan stroberi yang disimpan pada suhu dingin dapat bertahan hingga hari ke-7. Stroberi yang diberi perlakuan coating lebih cepat mengalami pembusukan dibandingkan dengan tanpa perlakuan, hal tersebut berhubungan dengan viskositas larutan edible coating yang tinggi./ Strawberry is one kind of fruit that is easily spoilt and has a short shelf life, therefore edible coating can be applied to strawberry to extend the shelf life. Avocado seeds are byproducts of avocado fruit that have not been widely used. The starch content of the avocado seeds is quietly high and containing 43.3% amylose so can be used as the main ingredient to make edible coatings. Porang tubers contain high glucomannan that can help to improve the characteristic of edible coating together with avocado seed starch. The purpose of this study is to use avocado seed starch and glucomannan porang tubers as the main ingredients for making edible coatings together with plasticizer glycerol and further applied to strawberries. Avocado seed starch and glucomannan porang tubers used in this study varied. Variations in the amount of avocado seed starch used were 0.33%, 0.5%, and 0.66%, and the variation amount of glucomannan porang tubers were 0.66%, 0.83%, and 1.0%, they used as ingredients on edible film formulation and see the effect of the variation on the edible film characteristics. The edible film which uses avocado seed starch as much as 0.5 % and glucomannan porang tubers as much as 0,66 % has the best characteristics, which are high tensile strength and elongation values that are 3.29 ± 0.26 Mpa and 61.41 ± 4.43%, also they have the lowest water vapor transmission rate that is 2.03 ± 0.21 g.mm/m2.8 hours. The selected formulation further used to make an edible coating applied to strawberries. Strawberry fruit was observed for seven days with different storage temperatures namely room temperature (25 oC) and cold temperature (5 oC). The strawberries stored at room temperature decay on day 4th, while the strawberries stored at cold temperatures can last until the 7th day. Edible coated strawberry rot faster than the uncoated, it is because of the edible coating solution has a high viscosity.

Actions (login required)

View Item