Setia Ardi Praja, - (2019) LEMBAR PENGESAHAN PENGARUH PENGGUNAAN PATI BIJI DURIAN DAN KARBOKSIMETIL SELULOSA SEBAGAI EDIBLE COATING DENGAN PENAMBAHAN MINYAK ESENSIAL DAUN JERUK PURUT TERHADAP UMUR SIMPAN DAN KUALITAS BUAH STROBERI (Fragaria x annanassa L). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Buah stroberi merupakan salah satu buah yang memiliki kadar air yang cukup tinggi sehingga mudah mengalami pembusukan dan cacat secara fisik. Biji durian merupakan salah satu limbah bahan pangan yang mengandung pati cukup tinggi sehingga dapat dimanfaatkan sebagai bahan dasar pembuatan edible coating. Tujuan dari penelitian ini adalah untuk mengetahui kandungan dan komposisi pati yang diperoleh dari biji durian sebagai bahan utama pembentuk edible coating, mendapatkan konsentrasi optimum kombinasi pati biji durian dan carboxy methyl cellulose (CMC) dengan penambahan minyak esensial daun jeruk purut dalam proses pengawetan buah stroberi, serta mengetahui pengaruh penggunaan pati biji durian dan Karboksimetilselulosa (CMC) dengan penambahan minyak esensial daun jeruk purut terhadap kualitas buah stroberi berdasarkan indikator susut bobot, fisik buah, uji pH, dan total mikroba. Metode yang digunakan meliputi ekstraksi pati dari biji durian, uji kadar pati biji durian, uji rasio kadar amilosa dan amilopektin, optimasi larutan edible coating, uji total bakteri pada buah stroberi dan uji nilai pH pada buah stroberi. Hasil penelitian menunjukkan pati biji durian memiliki kadar pati sebesar 76,01% serta rasio kadar amilosa dan amilopektin sebesar 21,80% : 78,19%. Hasil optimasi menunjukkan larutan edible coating dengan konsentrasi pati biji durian sebesar 4%, konsentrasi CMC sebesar 0,3%, konsentrasi gliserol sebesar 3%, dan konsentrasi minyak esensial daun jeruk purut sebesar 4% merupakan hasil yang efektif untuk menghambat kerusakan pada buah stroberi. Total mikroba pada buah stroberi yang diberi perlakuan edible coating dengan penambahan minyak esensial daun jeruk purut lebih rendah (1,008 x 103 CFU/gram) dibandingan buah tanpa perlakuan (2.157 x 103 CFU/gram) dan buah stroberi yang diberi perlakuan edible coating tanpa penambahan minyak esensial daun jeruk purut (1.661 x 103). Nilai pH pada buah stroberi yang diberi perlakuan edible coating dengan penambahan minyak esensial daun jeruk purut lebih stabil selama 7 hari penyimpanan (rata-rata nilai pH = 3.70 ± 0.18) dibandingkan dengan buah stroberi tanpa perlakuan (rata-rata nilai pH = 4.02 ± 0.72) dan buah stroberi yang diberi perlakuan edible coating tanpa penambahan minyak esensial daun jeruk purut (rata-rata nilai pH = 3.81 ± 0.17).;--Strawberry is one of many fruits that having high water level, so this fruit is readily undergoing putrefaction and disabled physically. Durian seeds is one of food waste that containing high starch, so it can be used as the material for edible coatings. The purpose of this study was to determine the content and composition of starch from durian seeds as the main ingredient to forming edible coating, to get the optimum combination of durian seed starch and carboxy methyl cellulose (CMC) with the addition from essential oils of kaffir lime leaves in the process of preserving, then to figure it out the effect of using starch from durian seed and karboksimetilselulosa (CMC) with the addition essential oils of kaffir lime leaves to the quality of strawberry fruit based on indicators of weight loss, fruit physical, pH test, and total microbes. The method used included extraction of starch from durian seeds, the analysis ratio of amylose and amylopectin levels, optimization of edible coating solution, total bacterial test on strawberries and test the pH value of strawberry. The results showed that durian seed starch had a ratio of amylose and amylopectin levels of 21.80%: 78.20%. The optimization results showed edible coating solution with durian seed starch concentration of 4%, CMC concentration of 0.3%, glycerol concentration of 3%, and concentration of essential oils of 4% kaffir lime leaves were effective results to inhibit damage to strawberry. Total microbes in strawberries were treated with edible coating with the addition of essential kaffir lime leaves essential oil (1.008 x 103 CFU / gram) compared to untreated fruit (2.157 x 103 CFU / gram) and strawberry fruit treated with edible coating without oil added essential kaffir lime leaves (1,661 x 103). The pH value of strawberries treated with edible coating with the addition of kaffir lime essential oil was more stable for 7 days of storage (average pH value = 3.70 ± 0.18) compared to untreated strawberries (average pH value = 4.02 ± 0.72 ) and strawberries treated with edible coating without the addition of essential oils of kaffir lime leaves (average pH value = 3.81 ± 0.17).
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | CMC, edible coating, gliserol, minyak esensial daun jeruk purut, pati biji durian, stroberi, durian seed starch, edible coating, essential oils of kaffir lime leaves, glycerol strawberry. |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Setia Ardi Praja |
| Date Deposited: | 04 Aug 2020 05:35 |
| Last Modified: | 04 Aug 2020 05:35 |
| URI: | http://repository.upi.edu/id/eprint/40956 |
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