Pengaruh rasio pati kacang hijau-pati biji nangka dan asam oleat terhadap karakteristik film edibel dan aplikasi pelapisan edibel pada stroberi = Effect of ratio of mung-bean : jackfruit-seed starches and oleic acid addition on characteristics of edible film and application of edible coating to strawberry

Singh, Gobinder (2021) Pengaruh rasio pati kacang hijau-pati biji nangka dan asam oleat terhadap karakteristik film edibel dan aplikasi pelapisan edibel pada stroberi = Effect of ratio of mung-bean : jackfruit-seed starches and oleic acid addition on characteristics of edible film and application of edible coating to strawberry. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kacang hijau dapat dimanfaatkan sebagai salah satu sumber hidrokoloid dalam pembuatan film edibel karena kadar patinya yang tinggi serta pemanfaatan hasil samping buah-buahan seperti biji buah nangka karena kandungan patinya. Penurunan sifat hidrofilisitas film dapat dilakukan dengan penambahan asam oleat. Tujuan dari penelitian ini adalah menentukan karakteristik film edibel berbasis pati kacang hijau, pati biji nangka, dan asam oleat serta karakteristik buah stroberi hasil pelapisan edibel. Rasio persentase pati kacang hijau dan pati biji nangka yang digunakan adalah 20:80, 35:65, 50:50, 65:35, dan 80:20. Konsentrasi asam oleat yang digunakan adalah 1, 1,5, dan 2%. Tiga formulasi terpilih film edibel terdiri dari formulasi film edibel yang dibuat dari rasio 20:80 (rasio pati kacang hijau dan pati biji nangka) dengan penambahan 2% asam oleat dengan karakteristik elongasi tertinggi, WVTR moderat, dan kuat tarik yang moderat rendah. Formulasi film edibel terpilih selanjutnya adalah yang dibuat dari rasio 50:50 (rasio pati kacang hijau dan pati biji nangka) dengan penambahan 1% asam oleat dengan karakteristik WVTR terendah, kuat tarik tinggi, dan elongasi yang moderat rendah. Formulasi film edibel terpilih selanjutnya adalah yang dibuat dari rasio 80:20 (rasio pati kacang hijau dan pati biji nangka) dengan penambahan 1% asam oleat dengan karakteristik kuat tarik tertinggi, WVTR yang moderat, dan elongasi terendah. Pada penyimpanan suhu ruang dan suhu refrigerasi berturut-turut, stroberi tanpa pelapisan (kontrol) memiliki umur simpan 2 hari dan 11 hari sedangkan umur simpan tertinggi terdapat pada stroberi yang dilapisi dengan rasio 50:50 (rasio pati kacang hijau dan pati biji nangka) dengan penambahan 1% asam oleat, yaitu 7 hari (suhu ruang) dan 17 hari (suhu refrigerasi). Secara keseluruhan, aplikasi pelapisan edibel pada stroberi dapat mempertahankan kualitas stroberi melalui parameter susut bobot, kekerasan, pH (hanya suhu refrigerasi), total asam tertitrasi, total padatan terlarut, total gula, total bakteri, total kapang/khamir (pra-penyimpanan dan suhu ruang), uji skoring, dan uji hedonik dibandingkan stroberi tanpa pelapisan (kontrol). / Mung beans can be used as the source of hydrocolloids in edible film making because of its high starch content and the utilization of fruit waste such as jackfruit seeds because of its starch content. The reduction of the hydrophilicity of the edible film can be done by addition of oleic acid. This research was aimed to determine the characteristics of edible film made of mung bean and jackfruit seed starches, oleic acid and characteristics of coated strawberries. Percentage ratios of mung bean starch to jackfruit seed starch were 20:80, 35:65, 50:50, 65:35, and 80:20. Oleic acid concentrations were 1, 1,5, and 2%. The first edible film formulation was composed of 20:80 ratio of mung bean starch to jackfruit seed starch added with 2% oleic acid (highest elongation, moderate WVTR, and moderately low tensile strength), the second edible film formulation was composed of 50:50 ratio of mung bean starch to jackfruit seed starch added with 1% oleic acid (lowest WVTR, high tensile strength, and moderately low elongation), and the third edible film formulation was composed of 80:20 ratio of mung bean starch to jackfruit seed starch added with 1% oleic acid (highest tensile strength, moderate WVTR, and lowest elongation). At room temperature storage, the uncoated strawberries (control) had shelf life only 2 days while at refrigeration temperature storage, the uncoated strawberries (control) had shelf life for 11 days while the highest shelf life of strawberries were the coated ones with 50:50 ratio of mung bean starch to jackfruit seed starch added with 1% oleic that gave the shelf life for 7 days (room temperature) and 17 days (refrigeration temperature). Overall, the application of edible coating on strawberry could maintain the quality of strawberries through the parameters, such as weight loss, hardness, pH (refrigeration temperature only), total titradable acidity, total solube solids, total sugar, total bacteria, total yeast/mold (pre-storage and room temperature), scoring, and hedonic test compared to uncoated strawberries.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Singh, GobinderNIM01034170104gobins51@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Uncontrolled Keywords: Pati kacang hijau; pati biji nangka; asam oleat; pelapisan edibel
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 6819 not found.
Date Deposited: 15 Feb 2021 15:35
Last Modified: 15 Feb 2021 15:35
URI: http://repository.uph.edu/id/eprint/18530

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