PENGARUH KONSENTRASI PATI UBI JALAR PADA BAHAN PELAPIS EDIBEL TERHADAP MUTU BUAH SALAK TEROLAH MINIMAL SELAMA PENYIMPANAN
ABSTRACT: The objective of
this research was to find out the effect of starch concentration and storage
time on quality of minimally processed snake fruit coated with edible coating.
Method used in this research was completely randomized design (CRD) with 2
factors, namely the concentration of starch (P) : (2%, 3%, 4%, 5%, and 6%) and
storage time (L) : (2 days, 4 days, and 6 days). Parameters analyzed were
weight loss, total acid, vitamin C content, total soluble solid, tanin content,
total microorganism, organoleptic values of color, taste, flavor, and texture
score. The results showed that the starch concentration had highly significant
effect on weight loss, total acid, vitamine C content, and total soluble solid.
Storage time had highly significant effect on weight loss, total acid, vitamine
C content, total soluble solid, tanin content, total microorganism,
organoleptic values of color, taste, flavor and texture score. The interaction
of two factors had highly significant effect on weight loss and total soluble
solid and had significant effect on total acid and vitamine C content. The starch
concentration of 5% with storage time 4 days could better protect the quality
of minimally processed snake fruit.
Penulis: Rizki Annisa, Ismed
Suhaidi, dan Lasma Nora Limbong
Kode Jurnal: jppertaniandd160029