Karakterisasi edible coating dari pati biji mangga Arumanis dan aplikasinya terhadap buah apel = Characterization of edible coating from mango seed kernel starch var. Arumanis and its application on apple

Citra, Fellicia Aurelly (2021) Karakterisasi edible coating dari pati biji mangga Arumanis dan aplikasinya terhadap buah apel = Characterization of edible coating from mango seed kernel starch var. Arumanis and its application on apple. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sejalan dengan produksinya, mangga menghasilkan limbah biji yang mencapai 15-20% dari buahnya. Pembuatan edible film dan coating dari tepung pati biji mangga Arumanis dilakukan dalam rangka pengolahan dan pemanfaatan limbah bijinya. Rendemen tepung pati biji mangga yang dihasilkan sebesar 14,28%±0,17 dengan derajat putih 73,64±0,11 dan kadar air 8,40%±0,02. Kadar pati yang dihasilkan sebesar 76,43%±1,32 dengan kadar amilosa 26,08%±0,34, dan kadar amilopektin 50,35%±0,02. Edible film dibuat terlebih dahulu agar dapat dianalisis untuk menentukan rasio penambahan plasticizer gliserol:asam stearat terbaik. Sampel dianalisis menggunakan parameter analisis berupa kuat tarik, elongasi, WVTR, ketebalan film, dan daya larut film. Pati biji mangga Arumanis dicampurkan pada larutan edible film, serta diberi penambahan plasticizer gliserol dengan konsentrasi 1,0; 1,5; 2,0; 2,5 (%b/b total). Selain itu, asam stearat juga ditambahkan dengan konsentrasi 0 (kontrol); 1,5; 3,0 (%b/b total). Rasio konsentrasi terpilih untuk ditambahkan pada proses pembuatan edible coating adalah rasio gliserol:asam stearat sebesar 2,0% (b/b):1,5% (b/b) yang memiliki nilai kuat tarik sebesar 10,73±0,43 x10^-4 MPa, nilai elongasi sebesar 67,63%±7,27, nilai WVTR sebesar 0,20±0,01 g.mm/m2.jam dengan ketebalan film sebesar 0,11±0,01 mm, dan nilai daya larut sebesar 26,35%±0,71. Edible coating diaplikasikan pada apel Manalagi pada penelitian ini. Apel Manalagi merupakan varietas lokal unggulan yang paling banyak diminati karena kandungan gulanya yang tinggi bahkan sebelum matang, namun laju kerusakannya lebih cepat karena laju etilennya yang lebih tinggi daripada apel varietas lokal lainnya. Sampel apel kontrol dan yang dilapisi edible coating disimpan selama 9 hari pada suhu ruang (20-25oC) dan setiap 3 hari dianalisis menggunakan parameter analisis, meliputi susut bobot, kekerasan buah, kadar vitamin C, pH, dan total padatan terlarut. Hasil akhir penelitian menunjukkan bahwa lama penyimpanan menghasilkan penurunan kualitas buah, serta dengan perlakuan edible coating yang melapisi buah apel Manalagi dapat menghambat kerusakan dan penurunan kualitas buah dibandingkan perlakuan kontrol. / In line with its production, mango produces seed waste that reaches 15-20% of its fruit. The making of edible film and coating from Arumanis mango seed kernel starch flour is carried out in the context of processing and utilization waste seeds. The yield of mango seed kernel starch flour was 14,28%±0,17 with 73,64±0,11 whiteness index and 8,40%±0,02 moisture content. The starch content was 76,43%±1,32 with 26,08%±0,34 amylose content, and 50,35%±0,02 amylopectin content. Edible film is made beforehand in order to be analyzed to determine the best formulation ratio of glycerol plasticizer:stearic acid addition. Samples were analyzed using analysis parameters such as tensile strength, elongation, WVTR, film thick-ness, and film solubility. The Arumanis mango seed kernel starch flour was mixed in an edible film solution, and added with glycerol plasticizer concentration of 1,0;1,5;2,0;2,5% (w/w total). In addition, stearic acid was also added with concentration of 0 (control);1,5;3,0% (w/w total). Edible film made with the formulation ratio of glycerol:stearic acid in the amount of 2,0% (w/w):1,5% (w/w) produced good characteristics film and chosen as the selected formulation ratio which has a tensile strength value of 10,73±0,43 x10^-4 MPa, the elongation value is 67,63%±7,27, the WVTR value is 0,20±0,01 g.mm/m2.hour with the film thickness of 0,11±0,01 mm, and film solubility value of 26,35%±0,71. Edible coating was applied to Manalagi apples in this study which are the superior local varieties that are most in demand because of their high sugar content even before they are ripe, however, the rate of fruit quality decreases is faster because of their higher ethylene rate than other local varieties of apples. Apple samples coated with edible coating and control apples were stored for 9 days at room temperature (20-25oC) and the samples were analyzed every 3 days using analysis parameters such as weight loss, hardness, vitamin C content, pH value and total dissolved solids. The final results from the analysis showed that the storage time resulted in a decrease in fruit quality and with the edible coating treatment on Manalagi apples could inhibit the fruit damage and inhibit the fruit quality decreases compared to the control treatment on Manalagi apples.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Citra, Fellicia AurellyNIM01034170111felliciaac@aol.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: edible coating; pati biji mangga Arumanis; konsentrasi gliserol; konsentrasi asam stearat; lama penyimpanan
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 4058 not found.
Date Deposited: 17 Feb 2021 00:50
Last Modified: 17 Feb 2021 00:50
URI: http://repository.uph.edu/id/eprint/19357

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