PENGARUH KOMBINASI PATI SINGKONG, KARBOKSIMETILSELULOSA (CMC), DAN MINYAK ESENSIAL DAUN JERUK PURUT SEBAGAI EDIBLE COATING PADA BUAH TOMAT (Solanum lycopersicum L.)

• Main Author: Angelina Eka Putri Purnamasari, - (Author)
• Format: Book
• Published: 2018-08-29.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilakukan untuk mengetahui kondisi terbaik dan pengaruh edible coating dari kombinasi pati singkong, karboksimetilselulosa (CMC), dan minyak esensial daun jeruk purut berdasarkan parameter susut bobot, perubahan fisik, total mikroba, dan nilai pH terhadap buah tomat selama 25 hari penyimpanan pada suhu 25oC. Tahap awal penelitian adalah determinasi singkong dan buah tomat yang digunakan, analisis kandungan senyawa minyak esensial daun jeruk purut menggunakan GC-MS. Optimasi pada konsentrasi pati singkong (2; 3; 4% b/v aquades), CMC (0,2; 0,3; 0,4% b/v aquades), dan minyak esensial daun jeruk purut (0,5; 1; 2; 3% v/b massa edible coating) yang dibuat pada suhu 60oC dengan cara pengadukan hingga larutan homogen. Hasil penelitian menunjukkan bahwa edible coating kombinasi pati singkong konsentrasi 3%, CMC 0,4%, dan minyak esensial daun jeruk purut 3% yang diaplikasikan pada buah tomat mampu menunda pembusukan buah tomat dengan persentase susut bobot dan perubahan fisik terbaik. Berdasarkan total mikroba pada buah tomat menunjukan hasil yang efektif dengan jumlah bakteri sebanyak 3,18 x 103 CFU/gram dan nilai pH = 5,17 yang menunjukan bahwa buah tomat lebih segar dibandingkan buah tomat kontrol (pH = 5,35) dan buah tomat yang diberi edible coating tanpa penambahan minyak esensial daun jeruk purut (pH = 5,24). ..... This research was conducted to determine the best conditions and the effect of edible coating of cassava starch, carboxymethylcellulose (CMC), and kaffir lime leaf essential oil combination based on parameters of weight loss, physical changes, total microbes, and pH value of tomato for 25 days of storage at temperature 25oC. The initial stage of the research was the determination of cassava and tomato, analysis of the content of essential oil compounds using GC-MS. Optimization of cassava starch concentration (2; 3; 4% b/v aquades), CMC (0,2; 0,3; 0,4% b/v aquades), and kaffir lime leaf essential oil (0,5; 1; 2; 3% v/b edible coating mass) made at 60oC by stirring until the solution is homogeneous. The results showed that edible coating combination of 3% cassava starch, 0,4% CMC, and 3% kaffir lime leaf essential oil applied to tomato were able to delay the decay of tomato by showingthe best percentage of weight loss and physical changes. Based on total microbes in tomato showed effective results with the number of bacteria as much as 3,18 x 103 CFU/gram and pH = 5,17 indicating that tomato fresher than control tomato (pH = 5,35) and tomato by edible coated without addition of kaffir lime leaf essential oil (pH = 5,24).

Item Description

http://repository.upi.edu/40828/1/S_KIM_1400123_Title.pdf
http://repository.upi.edu/40828/2/S_KIM_1400123_Tabel_of_Content.pdf
http://repository.upi.edu/40828/4/S_KIM_1400123_Abstract.pdf
http://repository.upi.edu/40828/5/S_KIM_1400123_Chapter1.pdf
http://repository.upi.edu/40828/6/S_KIM_1400123_Chapter2.pdf
http://repository.upi.edu/40828/7/S_KIM_1400123_Chapter3.pdf
http://repository.upi.edu/40828/8/S_KIM_1400123_Chapter4.pdf
http://repository.upi.edu/40828/9/S_KIM_1400123_Chapter5.pdf
http://repository.upi.edu/40828/3/S_KIM_1400123_Bibliography.docx
http://repository.upi.edu/40828/10/S_KIM_1400123_Appendix.pdf