PENGARUH EDIBLE COATING KOMBINASI TEPUNG UMBI TALAS LIAR (Colocasia esculenta (L.) Schott), KARBOKSIMETIL SELULOSA (CMC), DAN SORBITOL TERHADAP KUALITAS DAN UMUR SIMPAN BUAH STROBERI (Fragaria x ananassa)

Muhammad Zakiy Fadlullah, - (2020) PENGARUH EDIBLE COATING KOMBINASI TEPUNG UMBI TALAS LIAR (Colocasia esculenta (L.) Schott), KARBOKSIMETIL SELULOSA (CMC), DAN SORBITOL TERHADAP KUALITAS DAN UMUR SIMPAN BUAH STROBERI (Fragaria x ananassa). S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

The research which title is “The Effect of Wild Taro (Colocasia esculenta (L.) Schott) Tuber Flour, Carboxymethyl cellulose (CMC), and Sorbitol Combination Edible Coating to The Quality and Shelf Life of Strawberry (Fragaria x ananassa) Fruit” is aimed to find out the optimal concentration of wild taro tuber flour, CMC, and Sorbitol edible coat combination; to find out the effect of wild taro tuber flour, CMC, and Sorbitol combination edible coating to the quality and shelf life of strawberry fruit; and to find out the characteristic of wild taro tuber flour, CMC, and Sorbitol combination edible coat. Strawbery fruit is one of the most popular fruit but has high water content which makes it perishable so edible coating is needed to do. Edible coating is a thin coating method which made by edible ingredients and can be used to preserve strawberry fruit. Wild taro tuber is one of the natural products which has high starch and amylose content so it is good to be used as the main ingredient of starch based-edible coating and still rarely to be used. The method involves production of wild taro tuber flour; optimation of edible coat solution concentration; determination of the quality and shelf life of optimated coating product strawberry fruit; and the characterization of wild taro tuber flour, CMC, and Sorbitol combination edible coat. The result shows that the optimal concentration of wild taro tuber flour, CMC, and Sorbitol combination edible coat is 3% (w/v water) wild taro tuber flour, 0,4% (w/v water) CMC, and 3% (w/v water) Sorbitol. Edible coating of wild taro tuber flour, CMC, and Sorbitol combination saves the quality and improves the shelf life of strawberry fruit up to 7 days storage. The characteristic of wild taro tuber flour, CMC, and Sorbitol combination edible coat is there is potential of Hydrogen bonding between amylose and amylopectin molecules in starch with CMC molecules based on Fourier Transform Infra-Red (FTIR) spectrophotometry analysis then the edible coat looks compact and uniform (homogen) based on Scanning Electron Microscope (SEM) analysis. Keywords: edible coating, starch, shelf life, Hydrogen bonding.

Item Type: Thesis (S1)
Uncontrolled Keywords: edible coating,pati,umur simpan, ikatan Hidrogen
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: Muhammad Zakiy Fadlullah
Date Deposited: 06 Feb 2020 06:59
Last Modified: 06 Feb 2020 06:59
URI: http://repository.upi.edu/id/eprint/45952

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