Bhakti `Mahardika, `Marco (2019) PENGARUH KOMBINASI PATI UMBI TALAS, DAN MINYAK ESENSIAL DAUN JERUK PURUT SEBAGAI EDIBLE COATING PADA BUAH TOMAT (Solanum Lycopersicum L.). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilakukan untuk mengetahui kondisi terbaik dan pengaruh edible coating dari kombinasi pati umbi talas, Carboxymethylcellulose (CMC), gliserol, dan minyak esensial daun jeruk purut berdasarkan parameter susut bobot, perubahan fisik, total mikroba dan nilai pH terhadap buah tomat selama 20 hari penyimpanan pada suhu ruang. Tahap awal penelitian adalah pengolahan pati talas dari umbi talas. Selanjutnya menganalisis kadar pati, amilosa, dan amilopektin. Selanjutnya dilakukan optimasi pada konsentrasi pati talas (1;2;3% b/v aquades), CMC (0,3; 0,4; 0,5% b/v aquades), gliserol (2; 3; 4% v/v aquades) dan minyak esensial daun jeruk purut (1; 2; 3% v/b massa edible coating). Hasil penelitian menunjukan hasil rendemen pati talas sebesar 19,14% dengan kandungan kadar pati sebesar 81,38%, perbandingan amilosa dan amilopektin sebesar 37,35% : 62,65%. Edible coating kombinasi konsentrasi 1% pati umbi talas, CMC 0,3%, gliserol 3% yang dibuat hingga suhu 80oC sampai homogen dan kemudian ditambahkan minyak esensial daun jeruk purut 2% ketika suhu sudah sekitar 40-45oC, mampu menunda pembusukan buah tomat dengan presentase susut bobot buah tomat 0,98% dan nilai perubahan fisik yaitu 2 hingga hari ke-20. Sementara pada tomat kontrol presentase nilai susut bobot buah tomat 1,29% dan nilai perubahan fisik yaitu 4 pada hari ke 15. Berdasarkan analisis total mikrobiologi dan uji pH, pada buah tomat yang dilapisi oleh edible coating dengan penambahan minyak esensial daun jeruk purut menunjukan hasil yang lebih kecil dibanding tomat kontrol dan tomat yang dilapisi edible coating tanpa penambahan minyak esensial daun jeruk purut yaitu 3,19 x 103 CFU/ gram dan nilai pH sebesar 5,02. Sementara pada buah tomat kotrol menunjukan hasil sebanyak 5,58 x 103 CFU/ gram dan nilai pH sebesar 5,21. Dari hasil penelitian yang telah dilakukan, dapat disimpulkan bahwa kondisi terbaik didapat, pada buah tomat yang dilapisi oleh edible coating dengan penambahan minyak esensial daun jeruk purut. This study was conducted to determine the best conditions and effects of edible coating from a combination of taro tuber starch, Carboxymethylcellulose (CMC), glycerol, and kaffir lime essential oil based on parameters of weight loss, physical changes, total microbes and pH value of tomatoes for 20 days storage at room temperature. The initial stage of the study was the processing of taro starch from taro tubers. Furthermore, analyzing starch, amylose, and amylopectin levels. Further optimization of taro starch (1; 2; 3% w / v distilled water), CMC (0.3; 0.4; 0.5% w / v distilled water), glycerol (2; 3; 4% v / v distilled water) and kaffir lime leaf essential oil (1; 2; 3% v / b edible coating mass). The results showed the yield of taro starch was 19.14% with a starch content of 81.38%, the ratio of amylose and amylopectin was 37.35%: 62.65%. Edible coating combination of 1% concentration of taro tuber starch, CMC 0.3%, glycerol 3% made to a temperature of 80oC until homogeneous and then added 2% kaffir lime essential oil when the temperature is around 40-45oC, able to delay the decay of tomatoes by the percentage of tomato fruit weight loss was 0.98% and the value of physical changes was 2 to the 20th day. While the control of tomatoes percentage value of tomato fruit shrinkage 1.29% and the value of physical changes is 4 on the 15th day. Based on a total microbiological analysis and pH test, the tomatoes coated by edible coating with the addition of essential oils of kaffir lime leaves showed results smaller than the control tomatoes and tomatoes coated with edible coating without the addition of essential oils of kaffir lime leaves, 3.19 x 103 CFU / gram and a pH value of 5.02. While the control of tomatoes showed 5.58 x 103 CFU / gram and the pH value was 5.21. From the results of research that has been done, it can be concluded that the best conditions are obtained, in tomatoes coated with the edible coating with the addition of essential oils of kaffir lime leaves.
| Item Type: | Thesis (S1) |
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| Additional Information: | No Panggil : S KIM BHA p-2019; Pembimbing : I. Yayat Sholihin, II. Ali Kusrijadi; NIM : 1501506 |
| Uncontrolled Keywords: | CMC, Edible Coating, Gliserol, Minyak Esensial Daun Jeruk Purut, Pati Umbi Talas |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Bhakti Mahardika |
| Date Deposited: | 14 May 2020 03:04 |
| Last Modified: | 14 May 2020 03:04 |
| URI: | http://repository.upi.edu/id/eprint/41883 |
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