Pengaruh penambahan bahan pengawet alami dalam pembuatan edible coating berbasis pati singkong (Manihot utilissima Pohl) terhadap kualitas pasca panen cabai merah (Capsicum annum L).

Dewi, Ayu Kusuma (2014) Pengaruh penambahan bahan pengawet alami dalam pembuatan edible coating berbasis pati singkong (Manihot utilissima Pohl) terhadap kualitas pasca panen cabai merah (Capsicum annum L). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Edible coating merupakan suatu lapisan tipis untuk mempertahankan mutu produk hortikultura dan tidak berbahaya apabila dikonsumsi manusia. Pada penelitian ini dilakukan kombinasi bahan pengawet alami dengan lama pencelupan dalam edible coating pati singkong (Manihot utilissima Pohl). Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengawet alami, lama pencelupan, dan interaksi terhadap kualitas cabai merah (Capsicum annum L.). Parameter meliputi : susut bobot, kadar air, tekstur, warna, dan kandungan vitamin C

Penelitian dilaksanakan pada Febuari-Maret 2014 di Laboratorium Biologi, Jurusan Biologi, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Malang. Penelitian eksperimental menggunakan Rancangan Acak Lengkap dengan 2 faktor perlakuan dan 3 kali ulangan. Faktor pertama yaitu penambahan bahan pengawet alami Faktor kedua yaitu lama pencelupan yang terdiri dari lama pencelupan 60 detik dan 90 detik. Pada penelitian dilakukan interaksi jenis bahan pengawet alami dengan lama pencelupan. Data yang diperoleh dianalisis dengan Analisis of Variance (ANOVA) Two Way dengan taraf kepercayaan 5%

Hasil penelitian menunjukkan jahe putih tidak berbeda nyata dengan kunyit pada susut bobot, nilai L* pada jahe putih tidak berbeda nyata dengan lengkuas. Perlakuan bahan pengawet alami lengkuas, kunyit, jahe putih berbeda nyata dengan kontrol pada kadar air, tekstur, nilai a*, nilai b*, dan vitamin C. Lama pencelupan 60 dan 90 detik tidak berbeda nyata pada susut bobot dan nilai L*, akan tetapi berbeda nyata pada kadar air, tekstur, nilai a*, nilai b*, dan vitamin C. Pengaruh interaksi pada jahe putih dengan lama pencelupan 60 detik dan 90 detik tidak berbeda nyata terhadap susut bobot. Sedangkan interaksi antara bahan pengawet alami lengkuas, kunyit, dan jahe dengan lama pencelupan 60 dan 90 detik berbeda nyata terhadap kadar air, tekstur, nilai L*, nilai a*, nilai b*. Pada vitamin C tidak terdapat perbedaan nyata pada pengamatan hari ke-10.

ENGLISH:

Edible coating is a thin layers to maintain the quality of horticultural product and harmless to be consumed by human. This study was combining the natural preservatives with a long dyeing in an edible coating of cassava starch (Manihot utilissima Pohl). This study aims to know the influence of natural preservatives, long dyeing, and interaction of the red chili quality (Capsium annum L.). Parameters include: shrink weight, water level, texture, color, and vitamin C content.

Research done in February – March 2014 in Laboratory of Biology, Department of Biology, Faculty of Science and Technology University Islamic State of Maulana Malik Ibrahim Malang. Experimental study was using a random complete draft with 2 factor treatment and three times repetition. First factor is addition the natural preservatives, second factor is long dyeing consisting 60 seconds and 90 seconds of long dyeing. The study conducted interaction of natural preservatives with long dyeing. Data obtained would be analyzed by Analysis of Variance (ANOVA) Two Way with 5% confidence standard.

The results showed a white ginger did not differ markedly with turmeric on shrink weights, the value of L* white ginger is not different at real with galangal. Natural preservative treatment of galangal, turmeric, and white ginger contrast markedly with the controls on water level, texture, value of a*, b*, and vitamin C. Long dyeing 60 and 90 seconds did not differ markedly on shrink weights and values of L*, but differ markedly in water level, texture, value of a*, b*, and vitamin C. The influence of interaction on the white ginger with long dyeing 60 second and 90 second is not differ markedly toward shrink weight. while the interaction between natural preservatives turmeric, galangal and white ginger with long dyeing 60 and 90 second contrast markedly against water level, texture, L* value, a* value, and b* value. In vitamin C, there was not differ markedly on the 10th day of observation.

Item Type: Thesis (Undergraduate)
Supervisor: Harianie, Liliek and Barizi, Ahmad
Keywords: Edible coating; Pati singkong (Manihot utilissima Pohl); Bahan Pengawet Alami; Cabai merah (Capsicum annum L.); Edible Coating; Cassava Starch (Manihot utilissima Pohl); Natural Preservatives; Red Chili Pepper (Capsicum annum L.)
Subjects: 06 BIOLOGICAL SCIENCES > 0607 Plant Biology > 060705 Plant Physiology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Depositing User: Heni Kurnia Ningsih
Date Deposited: 14 Jul 2015 02:40
Last Modified: 14 Jul 2015 02:40
URI: http://etheses.uin-malang.ac.id/id/eprint/383

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