Pemanfaatan pati biji alpukat dan glukomanan umbi porang (amorphophallus muelleri blume) dalam pembuatan edible coating untuk buah stroberi = Utilization of avocado seed starch and glucomannan porang tuber (amorphophallus mueleri blume) as edible coating for strawberry fruit

Lee, Maria Fransisca Celine (2021) Pemanfaatan pati biji alpukat dan glukomanan umbi porang (amorphophallus muelleri blume) dalam pembuatan edible coating untuk buah stroberi = Utilization of avocado seed starch and glucomannan porang tuber (amorphophallus mueleri blume) as edible coating for strawberry fruit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah stroberi merupakan buah yang memiliki kadar air tinggi sehingga mudah rusak dan memiliki umur simpan yang pendek. Pengaplikasian edible coating pada buah stroberi merupakan salah satu perlakuan untuk memperlambat kerusakan dan memperpanjang umur simpan. Biji buah alpukat yang pada umumnya menjadi limbah, mengandung pati yang tinggi sebesar 66.98%. Kandungan pati tersebut dapat digunakan sebagai bahan baku pembuatan edible coating yang baik. Umbi porang mengandung glukomanan yang dapat dimanfaatkan sebagai penambahan bahan baku untuk meningkatkan karakteristik edible coating. Tujuan penelitian ini adalah untuk memanfaatkan pati yang berasal dari biji alpukat dan glukomanan umbi porang sebagai bahan dasar pembentuk edible coating yang akan diaplikasikan dalam buah stroberi. Pada penelitian ini menggunakan variasi jumlah pati biji alpukat sebanyak 0.5gram, 0.75gram, dan 1.0gram dan glukomanan umbi porang sebanyak 0.5 gram, 0.75gram, dan 1.0 gram. Pemanfaatan pati biji alpukat sejumlah 0.75 gram dengan penambahan 0.75 gram glukomanan umbi porang memiliki hasil yang terbaik terhadap karakteristik film, karena memiliki ketebalan 0.1877 ± 0.0021 mm, laju transmisi uap air 2.0133 ± 0.0352 g.mm2 /m.jam, elongasi 62 ± 1.2156%, dan nilai kuat tarik 0.005 ± 0.0006 N/mm2 . Formulasi terpilih terbaik yang digunakan dalam pengaplikasian edible coating buah stroberi. Penyimpanan buah stroberi dilakukan pada suhu ruang (25oC) dan suhu refrigerator (5oC). Penyimpanan buah stroberi dengan perlakuan edible coating maupun uncoated yang disimpan pada suhu ruang mengalami kebusukan pada penyimpanan 5 hari, sedangkan pada suhu refrigerator mengalami penurunan kualitas hingga penyimpanan 12 hari. Kadar vitamin C pada buah stroberi dengan perlakuan edible coating maupun yang tidak, terus menurun selama waktu penyimpanan 5 hari. / Strawberry is a fruit that has a high water content, so it has a short shelf life. The application of edible coating to strawberry is one of those treatments to slow down the damage and shelf life. Avocado seeds, which generally become waste, contain 66.98% high starch. The starch content can be used as a raw material for making good edible coatings. Porang tubers contain glucomannan which can be used as an additional raw material to improve the characteristics of the edible coating. The purpose of this study was to utilize starch from avocado seeds and glucomannan from porang tubers as the basic ingredients for forming edible coatings to applied in strawberries. In this research, using variations in the amount of starch of avocado seeds as much as 0.5grams, 0.75grams, 1.0grams, and the glucomannan from porang tubers as much as 0.5grams, 0.75grams, and 1.0 grams. Utilization of 0.5grams of avocado seed starch with the addition of 0.75grams of glucomannan from porang had the best results on films characteristics, because it had a thickness 0.1877 ± 0.0021mm, water vapor transmission rate 2.0133 ± 0.0352 g.mm2/m.hour, 62 ± 1.2156% elongation, and tensile strength value is 0.005 ± 0.0006 N/mm2. The best selected formulation is used in the application of the edible coating on strawberries. Strawberries are stored at room temperature (25oC) and refrigerator temperature (0oC). Strawberries stored at room temperature rot after 5 days of storage, while at refrigerator temperature the quality decreases up to 12 days of storage. The levels of vitamin C in strawberries with edible coating treat or without coating, continued to decrease during the 5-day storage time

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lee, Maria Fransisca CelineNIM00000021801mariacelinelee@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorMastuti, Titri SiratantriNIDN0320117902UNSPECIFIED
Uncontrolled Keywords: buah stroberi; edible coating; edible film; pati biji alpukat; glukomanan umbi porang
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 6709 not found.
Date Deposited: 01 Mar 2021 08:23
Last Modified: 01 Mar 2021 08:23
URI: http://repository.uph.edu/id/eprint/24973

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