Pengaruh konsentrasi lidah buaya dan karagenan sebagai edible coating terhadap kualitas buah tomat (Lycopersicum esculentum Mill.) = Effect of aloe vera and carrageenan concentrations as edible coating on the quality of tomato (Lycopersicum esculentum Mill.)

Elysia, Vanesa (2021) Pengaruh konsentrasi lidah buaya dan karagenan sebagai edible coating terhadap kualitas buah tomat (Lycopersicum esculentum Mill.) = Effect of aloe vera and carrageenan concentrations as edible coating on the quality of tomato (Lycopersicum esculentum Mill.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah tomat merupakan bahan pangan dengan kandungan air yang tinggi sehingga mudah mengalami pembusukan. Hal ini menunjukkan dapat dikembangkan upaya pencegahan penurunan kualitas pada bahan pangan berupa edible coating dari lidah buaya dengan konsentrasi penambahan 0%, 30%, 40% dan 50%, serta karagenan juga ditambahkan dengan konsentrasi 1%, 2% dan 3%. Tujuan dari penelitian ini adalah menentukan konsentrasi lidah buaya dan karagenan berdasarkan karakteristik edible film dan mengetahui pengaruh perlakuan coating dan waktu penyimpanan terhadap kualitas buah tomat. Tahap pertama penelitian berupa pembuatan edible film berdasarkan parameter analisis berupa WVTR, kuat tarik, elongasi dan ketebalan. Konsentrasi terpilih kemudian digunakan pada penelitian tahap kedua untuk pembuatan edible coating yaitu menggunakan lidah buaya dan karagenan sebesar 40% dan 3%. Konsentrasi terpilih memiliki nilai WVTR sebesar 1,758±0,20 g.mm/m2.jam, nilai kuat tarik sebesar 0,248±0,00 N/cm2, nilai elongasi sebesar 25,164±0,1 %, dan nilai ketebalan sebesar 0,074±0,00 mm. Sampel tomat yang dilapisi edible coating dan tomat kontrol disimpan selama 9 hari serta sampel dianalisis setiap 3 hari berdasarkan parameter analisis berupa kadar vitamin C, susut bobot, tingkat kekerasan, pH, ˚hue, kadar likopen dan nilai total padatan terlarut. Penggunaan edible coating dan waktu penyimpanan dapat menghambat penurunan kadar vitamin C, kadar likopen, susut bobot, kekerasan, serta dapat menghambat peningkatan nilai pH dan nilai total padatan terlarut. Sementara perubahan warna (˚hue) buah tomat tidak dipengaruhi oleh penggunaan edible coating. / Tomato fruit is a food material with a high water content so it is easy to decompose. This shows that efforts to prevent reduction in food quality can be developed in the form of edible coating from aloe vera with a concentration of 0%, 30%, 40% and 50%, and carrageenan is also added with a concentration of 1%, 2% and 3%. The purpose of this research is to determine the concentration of aloe vera and carrageenan based on the characteristics of edible film and to determine the effect of edible coating and storage time on the quality of tomato. The first stage of this research is making edible film based on analysis parameters such as WVTR, tensile strength, elongation and thickness. The selected concentration used in the second stage of this research for making edible coating using 40% and 3% aloe vera and carrageenan. The selected concentration has a WVTR value of 1,758±0,20 g.mm/m2.hour, tensile strength value of 0,248±0,00 N/cm2, elongation value of 25,164±0,10%, and a thickness value of 0,074±0,00 mm. Tomato samples coated with edible coating and control tomatoes is stored for 9 days and samples are analyzed every 3 days based on analysis parameters such as vitamin C content, weight loss, hardness level, pH, ˚hue, lycopene content and total dissolved solids value. The use of edible coating and storage time can inhibit the decrease of vitamin C levels, lycopene levels, weight loss, hardness, also can inhibit the increase in pH value and total dissolved solids value. Meanwhile, the change in color (˚hue) of tomato is not affect by the use of edible coating.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Elysia, VanesaNIM01034170039vanesaelysia@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: edible coating; lidah buaya; karagenan; waktu penyimpanan; tomat
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 6762 not found.
Date Deposited: 22 Feb 2021 06:43
Last Modified: 22 Feb 2021 06:44
URI: http://repository.uph.edu/id/eprint/21753

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