PENGARUH PENGGUNAAN EDIBLE COATING PATI KULIT SINGKONG DENGAN PENAMBAHAN MINYAK ESENSIAL KULIT JERUK MANIS TERHADAP KUALITAS BUAH ANGGUR (Vitis vinifera)

• Main Author: Putri Sayyida Ashfiya, - (Author)
• Format: Book
• Published: 2022-08-25.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/82484/1/S_KIM_1801215_Title.pdf; http://repository.upi.edu/82484/2/S_KIM_1801215_Chapter%201.pdf; http://repository.upi.edu/82484/3/S_KIM_1801215_Chapter%202.pdf; http://repository.upi.edu/82484/4/S_KIM_1801215_Chapter%203.pdf; http://repository.upi.edu/82484/5/S_KIM_1801215_Chapter%204.pdf; http://repository.upi.edu/82484/6/S_KIM_1801215_Chapter%205.pdf; http://repository.upi.edu/82484/7/S_KIM_1801215_Appendix.pdf
• Keywords: L Education (General); QD Chemistry

Buah anggur merupakan buah yang rentan mengalami kerusakan. Salah satu cara untuk menghambat kerusakan buah dapat dilakukan coating pada buah . Edible coating dapat terbuat dari pati. Sumber pati yang dimanfaatkan sebagai bahan dasar edible coating ialah kulit singkong yang biasanya menjadi limbah makanan. Untuk meningkatkan fungsi edible coating dilakukan penambahan minyak esensial kulit jeruk manis sebagai antimikroba. Penelitian ini bertujuan untuk mengetahui konsentrasi optimum pati kulit singkong dan minyak esensial kulit jeruk manis pada edible coating buah anggur dan mengetahui pengaruh penggunaan edible coating pati kulit singkong dengan penambahan minyak esensial kulit jeruk manis terhadap susut bobot, pH dan organoleptik buah. Metode penelitian meliputi esktraksi pati kulit singkong, penentuan kadar pati, karakterisasi pati, analisis kandungan minyak esensial, optimasi konsentrasi pati kulit singkong, optimasi konsentrasi minyak esensial dan uji total mikroba. Tahap optimasi dilakukan analisis %susut bobot, pH dan organoleptik. Konsentrasi kulit singkong menggunakan variasi 3%, 5% dan 7%. Konsentrasi minyak esensial yang ditambahakan pada edible coating ialah 0,1%, 0,15% dan 0,2%. Hasil penelitian menunjukkan kadar pati kulit singkong 56,02%. Minyak esensial kulit jeruk manis mengandung senyawa limonen sebesar 84,25%. Konsentrasi optimum edible coating pada buah anggur ialah pati kulit singkong 5% dengan penambahan minyak esensial 0,1%. Pada konsentrasi optimum tersebut buah anggur menunjukkan rata rata persen susut bobot 5,94%, pH 4,21, dan memiliki total mikroba yang lebih rendah dibandingkan dengan buah anggur yang dicoating tanpa penambahan minyak esensial dan buah anggur tanpa perlakuan. Buah anggur menunjukkan hasil yang optimum dengan penggunaan edible coating konsentrasi pati 5% dengan penambahan minyak esensial 0,1%. Penggunaan edible coating pati kulit singkong dan minyak esensial berpengaruh terhadap kualitas buah anggur. Kata Kunci : Edible coating, pati kulit singkong, minyak esensial kulti jeruk manis, anggur Abstract Grape are perishable fruit. The way to prevent fruit damage can be done by coating. Edible coatings can be made from starch. The source of starch used as the basic material for edible coatings is cassava peel which is usually a food waste. To improve the function of the edible coating, sweet orange peel essential oil was added as an antimicrobial. This study aims to determine the optimum concentration of cassava peel starch and sweet orange peel essential oil on edible coating of grapes and to determine the effect of using edible coating of cassava peel starch with the addition of sweet orange peel essential oil on weight loss, pH and fruit organoleptic. The methods are cassava peel starch extraction, starch content determination, starch characterization, essential oil content analysis, optimization of cassava peel starch concentration, optimization of essential oil concentration and total microbial test. The optimization stage was carried out by analysis of % weight loss, pH and organoleptic. Concentration of cassava peel using variations of 3%, 5% and 7%. The concentrations of essential oils added to the edible coating were 0.1%, 0.15% and 0.2%. The results showed that the starch content of cassava peel was 56.02%. Sweet orange peel essential oil contains limonene compound of 84.25%. The optimum concentration of edible coating on grapes is 5% cassava peel starch with the addition of 0.1% essential oil. At this optimum concentration, grapes showed an average weight loss of 5,94%, pH 4.21, and had lower total microbes compared to grapes that were coated without the addition of essential oils and grapes without treatment. Grapes showed optimum results with the use of edible coating with 5% starch concentration with the addition of 0.1% essential oil. The use of edible coating of cassava peel starch and essential oil affects the quality of grapes. Keywords: Edible coating, cassava peel starch, sweet orange cultivation essential oil, grapes