Rahmawati, - (2020) PEMANFAATAN TEPUNG BIJI MANGGA (Mangifera indica L.) SEBAGAI EDIBLE COATING BUAH TOMAT (Solanum lycopersicum L.). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Biji mangga merupakan limbah yang dihasilkan dari buah mangga, dengan kadar sebesar 14-22%. Limbah biji mangga dapat dimanfaatkan untuk memproduksi pati karena memiliki kadar pati yang cukup tinggi, yaitu sebesar 52-58%. Sehingga, pati biji mangga berpotensi untuk dijadikan bahan utama edible coating. Penelitian ini menggunakan dua data yaitu data primer yang diperoleh dari percobaan di laboratorium dan data sekunder yang diperoleh dari kajian studi literatur. Tujuan penelitian ini, yaitu mengetahui rendemen tepung biji mangga dan kadar pati biji mangga yang dilakukan di laboratorium, selanjutnya dilakukan studi literatur untuk mengetahui bahan tambahan yang dapat mengoptimalkan fungsi edible coating dan mengetahui hasil uji edible coating terhadap buah tomat dengan parameter susut bobot, kekencangan, total padatan terlarut, total keasaman tertitrasi, dan kadar asam askorbat berdasarkan hasil studi literatur. Hasil penelitian di laboratorium menunjukkan bahwa rendemen tepung biji mangga diperoleh sebesar 7,37%, dengan kadar pati sebesar 44,85%. Berdasarkan hasil studi literatur, bahan tambahan yang dapat ditambahkan dalam edible coating, yaitu sorbitol sebagai plasticizer, minyak kelapa sebagai antimikroba, dan ekstrak teh sebagai antioksidan untuk mengoptimalkan fungsi edible coating. Pelapis yang paling efektif mempertahankan mutu buah tomat yaitu pati beras dengan penambahan gliserol, minyak kelapa, dan antioksidan ekstrak teh yang dapat memperpanjang umur simpan buah tomat hingga 20 hari penyimpanan. Kata kunci: edible coating, pati biji mangga, pati beras, tomat, umur simpan. Mango seeds are waste produced from mangoes, where mango seeds take up about 17-22% of the fruit. Mango seed waste can be used to produce starch, because it has a high starch content, namely 52-58%. Thus, mango seed starch has the potential to be used as the main ingredient in edible coatings. This study uses two data, namely primary data obtained from laboratory experiments and secondary data obtained from literature studies. The study aims to determine the yield of mango seed flour and starch content of mango seeds carried out in the laboratory, then a literature study was conducted to determine additional materials that could optimize the edible coating function and determine the results of the edible coating on tomatoes with parameters of weight loss, firmness, total soluble solid, total titratable acidity, and ascorbic acid content based on the results of literature studies. The results of research in the laboratory showed that the yield of mango seed flour was 7.37%, with starch content of 44.85%. Based on the results of a literature study, additional ingredients that can be added to edible coatings are sorbitol as a plasticizer, coconut oil as an antimicrobial, and tea extract as an antioxidant to optimize the function of edible coating. The most effective coating for maintaining the quality of tomatoes is rice starch with the addition of glycerol, coconut oil, and tea extract antioxidants which can extend the shelf life of tomatoes for up to 20 days of storage. Keywords: edible coating, mango seed starch, rice starch, tomatoes, shelf life.
| Item Type: | Thesis (S1) |
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| Additional Information: | No Panggil : S KIM RAH p-2020; NIM : 1601129 |
| Uncontrolled Keywords: | edible coating, mango seed starch, rice starch, tomatoes, shelf life |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Rahmawati |
| Date Deposited: | 07 Sep 2020 02:42 |
| Last Modified: | 07 Sep 2020 02:42 |
| URI: | http://repository.upi.edu/id/eprint/52601 |
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