Aplikasi edible coating lendir tanaman okra (Abelmoschus esculentus L.) pada peningkatan kualitas mutu buah apel malang = Application of okra (Abelmoschus esculentus L.) mucilage edible coating in improving the quality of malangnese apple

Andika, Muhammad (2020) Aplikasi edible coating lendir tanaman okra (Abelmoschus esculentus L.) pada peningkatan kualitas mutu buah apel malang = Application of okra (Abelmoschus esculentus L.) mucilage edible coating in improving the quality of malangnese apple. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah apel Malang varietas Manalagi adalah salah satu jenis buah yang digemari masyarakat, namun terkait umur simpannya buah tersebut tidak dapat melebihi lama penyimpanan buah apel impor. Buah apel impor dapat bertahan lebih dari 1 minggu pada kondisi suhu ruang, sedangkan buah apel Manalagi tidak. Hal ini menunjukkan dapat dikembangkannya upaya pencegahan penurunan kualitas mutu bahan pangan berupa edible coating dari okra. Lendir okra diberi penambahan plasticizer berupa gliserol dengan konsentrasi penambahan 0,35%, 0,50%, dan 0,65%. Selain itu, CMC juga ditambahkan dengan konsentrasi 0,675%, 0,75%, dan 0,825%. Edible film dibuat terlebih dahulu agar dapat dianalisis untuk menentukan konsentrasi penambahan plasticizer gliserol:CMC terbaik. Sampel dianalisis menggunakan parameter analisis berupa WVTR, kuat tarik, dan elongasi. Konsentrasi terpilih untuk ditambahkan pada proses pembuatan edible coating adalah konsentrasi gliserol:CMC sebesar 0,50%:0,75%. Konsentrasi terpilih memiliki nilai WVTR sebesar 4,630,28 g.mm/m2.jam, nilai kuat tarik sebesar 24,831,23 τ, dan nilai elongasi sebesar 18,090,95 %. Edible coating dibuat dengan menggunakan konsentrasi terpilih. Awalnya, penelitian tahap II akan dilakukan dengan cara menyimpan apel yang dilapisi edible coating dan apel kontrol selama 8 hari dan setiap 2 hari sampel dianalisis menggunakan parameter analisis berupa analisis kadar vitamin C, susut bobot, tingkat kekerasan, dan nilai total padatan terlarut. Namun, pada akhirnya penelitian tahap II dilakukan dengan cara studi pustaka dengan membandingkan sampel buah yang dilapisi edible coating dengan literatur. Hasil analisis analisis kadar vitamin C, susut bobot, tingkat kekerasan, dan nilai total padatan terlarut berdasarkan studi pustaka literatur menyatakan bahwa edible coating dapat menghambat kerusakan dan penurunan kualitas mutu buah. / Malangnese apple of the Manalagi variety is one of the type of fruits that is popular within the community. However, its storage life is shorter than imported apples. Imported apples can hold its freshness for more than 1 week in room temperature condition, whilst Malangnese apples can’t. This shows that food quality reduction effort can be developed in the form of edible coating from okra. Okra mucilage is given the addition of plasticizer in the form of glycerol with 0,35%, 0,50%, dan 0,65% formulation variation. Furthermore, CMC is also added with 0,675%, 0,75%, dan 0,825% formulation variation. Edible film is made first so that it can be analyzed to determine the best formulation of glycerol and CMC addition. Sample is analyzed using analysis parameters such as WVTR, tensile strength, and elongation. The selected formulation to be added in the process of making edible coating is the formulation of glycerol and CMC in the amount of 0,50% and 0,75%. The selected formulation has a WVTR score of 4,630,28 g.mm/m2.hour, tensile strength score of 24,831,23 τ, and elongation score of 18,090,95 %. Edible coating is made using the selected formulation. At first, the second phase of this research will be done by storing the coated apples and the control apples throughout 8 days and every 2 days sample is analyzed using the analysis parameters such as vitamin C content, weight shrinkage, hardness level, and dissolved solids total score. In the end, the second phase of this research is done by doing literature review by comparing between sample and literature studies. The result of the second phase of this research, based on the literature review, shows that edible coating can detain the decay of fruit sample and quality deterioration.

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