Pengaruh Edible Coating dari Pati Jagung dan Pencelupan terhadap Mutu Buah Nenas Terolah Minimal
2
ABSTRAK
NIA NAZRAH HASIBUAN : Pengaruh Edible Coating dari Pati Jagung dan
Lama Pencelupan terhadap Mutu Buah Nenas Terolah Minimal dibimbing oleh
ISMED SUHAIDI dan RIDWANSYAH. Penelitian ini bertujuan untuk
mengetahui pengaruh edible coating dari pati jagung dan lama pencelupan
terhadap mutu buah nenas terolah minimal. Metode yang digunakan dalam
penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu
konsentrasi pati jagung (P) : (1%, 2%, 3%, dan 4%) dan lama pencelupan (L) :
(1 menit, 2 menit, 3 menit, dan 4 menit). Parameter yang dianalisa adalah total
padatan terlarut, total asam, kadar vitamin C, kadar air, kadar serat, tingkat
kecerahan, skor tekstur, skor warna, serta organoleptik aroma dan rasa. Hasil
penelitian menunjukkan bahwa konsentrasi pati jagung memberikan pengaruh
berbeda sangat nyata terhadap total padatan terlarut, total asam, kadar vitamin C,
dan skor tekstur. Lama pencelupan memberikan pengaruh berbeda sangat nyata
terhadap total padatan terlarut, total asam, kadar vitamin C, skor tekstur, skor
warna, serta organoleptik aroma dan rasa. Interaksi konsentrasi pati jagung dan
lama pencelupan memberikan pengaruh nyata terhadap total padatan terlarut.
Konsentrasi pati jagung 1% dan lama pencelupan 1 menit memberikan mutu
terbaik terhadap nenas terolah minimal.
Kata kunci : edible coating, lama pencelupan, nenas, pati jagung
Universitas Sumatera Utara
2
ABSTRACT
NIA NAZRAH HASIBUAN : The Effect of Corn Starch Edible Coating and
Immersion Time on Quality of Minimally Processed Pineapple, supervised by
ISMED SUHAIDI and RIDWANSYAH. The objective of this research was to find
out the effect of corn starch edible coating and immersion time on quality of
minimally processed pineapple. Method used in this research was completely
randomized design (CRD) with 2 factors, i.e; the concentration of corn starch
(P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes,
3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total
acid, vitamin C content, moisture content, fiber content, brightness level, texture
score, color score, and organoleptic values of flavor and taste. The results
showed that the corn starch concentration had highly significant effect on total
soluble solid, total acid, vitamin C content, and texture score. Immersion time had
highly significant effect on total soluble solid, total acid, vitamin C content,
texture score, color score, and organoleptic values of flavor and taste. The
interaction of corn starch concentration and immersion time had significant effect
on total soluble solid. The corn starch concentration of 1% and immersion time of
1 minute gave the best quality of minimally processed pineapple.
Keywords : edible coating, immersion time, pineapple, corn starch
i
Universitas Sumatera Utara
ABSTRAK
NIA NAZRAH HASIBUAN : Pengaruh Edible Coating dari Pati Jagung dan
Lama Pencelupan terhadap Mutu Buah Nenas Terolah Minimal dibimbing oleh
ISMED SUHAIDI dan RIDWANSYAH. Penelitian ini bertujuan untuk
mengetahui pengaruh edible coating dari pati jagung dan lama pencelupan
terhadap mutu buah nenas terolah minimal. Metode yang digunakan dalam
penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu
konsentrasi pati jagung (P) : (1%, 2%, 3%, dan 4%) dan lama pencelupan (L) :
(1 menit, 2 menit, 3 menit, dan 4 menit). Parameter yang dianalisa adalah total
padatan terlarut, total asam, kadar vitamin C, kadar air, kadar serat, tingkat
kecerahan, skor tekstur, skor warna, serta organoleptik aroma dan rasa. Hasil
penelitian menunjukkan bahwa konsentrasi pati jagung memberikan pengaruh
berbeda sangat nyata terhadap total padatan terlarut, total asam, kadar vitamin C,
dan skor tekstur. Lama pencelupan memberikan pengaruh berbeda sangat nyata
terhadap total padatan terlarut, total asam, kadar vitamin C, skor tekstur, skor
warna, serta organoleptik aroma dan rasa. Interaksi konsentrasi pati jagung dan
lama pencelupan memberikan pengaruh nyata terhadap total padatan terlarut.
Konsentrasi pati jagung 1% dan lama pencelupan 1 menit memberikan mutu
terbaik terhadap nenas terolah minimal.
Kata kunci : edible coating, lama pencelupan, nenas, pati jagung
Universitas Sumatera Utara
2
ABSTRACT
NIA NAZRAH HASIBUAN : The Effect of Corn Starch Edible Coating and
Immersion Time on Quality of Minimally Processed Pineapple, supervised by
ISMED SUHAIDI and RIDWANSYAH. The objective of this research was to find
out the effect of corn starch edible coating and immersion time on quality of
minimally processed pineapple. Method used in this research was completely
randomized design (CRD) with 2 factors, i.e; the concentration of corn starch
(P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes,
3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total
acid, vitamin C content, moisture content, fiber content, brightness level, texture
score, color score, and organoleptic values of flavor and taste. The results
showed that the corn starch concentration had highly significant effect on total
soluble solid, total acid, vitamin C content, and texture score. Immersion time had
highly significant effect on total soluble solid, total acid, vitamin C content,
texture score, color score, and organoleptic values of flavor and taste. The
interaction of corn starch concentration and immersion time had significant effect
on total soluble solid. The corn starch concentration of 1% and immersion time of
1 minute gave the best quality of minimally processed pineapple.
Keywords : edible coating, immersion time, pineapple, corn starch
i
Universitas Sumatera Utara