aplikasi edible coating kappa karagenan dan kitosan pada salak pondoh terolah minimal

Ariesta, Thania (2013) aplikasi edible coating kappa karagenan dan kitosan pada salak pondoh terolah minimal. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Edible coating has been known to have the ability to prolong the shelf life of foods. In this research, edible coating was made from kappa carrageenan and chitosan. Kappa carrageenan (0.5, 1, 1.5, and 2%) and chitosan (1; 1.5; and 2%) were used in the making of edible film. Edible film kappa carrageenan and chitosan was analyzed for thickness, tensile strength, elongation, and water vapor transmission rate. The results showed that edible film kappa carrageenan (1.5%) had the best characteristics on physical and mechanical properties with thickness 0.07±0.00 mm, tensile strength 8.10±0.30 Mpa, elongation 18.29±1.20 %, and water vapor transmission rate 4.89±0.09 x 10-3g/sm2. Edible film chitosan (1.5%) had the best characteristics on physical and mechanical properties with thickness 0.08±0.00 mm, tensile strength 16.68±1.06 Mpa, elongation 45.61±1.57 %, and water vapor transmission rate 2.43±0.17 x 10-3g/sm2. The best results were used in the making of edible coating on minimally-processed pondoh snakefruit. Pondoh snakefruit with 8 days of storage was analyzed on hardness, weight loss, titratable total acid, pH, total soluble solid, and scoring test. The result showed that minimally-processed pondoh snakefruit with edible coating could minimalize the changes of hardness, total acid, pH, total soluble solid, reduce weight loss, and gave high score characteristic. Pondoh snakefruit without edible coating have been contaminated by mould after 4 days of storage. Minimally-processed pondoh snakefruit with edible coating could prolong the shelf life until 6 and 8 days, for carrageenan and chitosan, respectively. The result of microsturucture of edible film chitosan had a tight and solid film rather that kappa carrageenan, therefore edible film chitosan had better ability to reduce transpiration rate of pondoh snakefruit.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ariesta, ThaniaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoUNSPECIFIEDUNSPECIFIED
Thesis advisorHandayani, RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: chitosan ; edible coating ; edible film ; kappa carrageenan ; minimally processed pondoh snakefruit
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 07:37
Last Modified: 16 Oct 2018 07:37
URI: http://repository.uph.edu/id/eprint/1301

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