Pemanfaatan Pati Ubi Jalar Merah Sebagai Edible Coating dan Pengaruhnya Terhadap Mutu Buah Strawberry Se Penyimpanan
ABSTRAK
DESNOVIANI PUTRI UTAMI LASE : Pemanfaatan Pati Ubi Jalar Merah Sebagai
Edible Coating Dan Pengaruhnya Terhadap Mutu Buah Strawberry Selama Penyimpanan
dibimbing oleh RONA J. NAINGGOLAN dan ELISA JULIANTI.
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar merah
dalam pembuatan edible coating terhadap mutu buah strawberry selama penyimpanan. Metode
yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor
yaitu konsentrasi pati (P) : (0%, 2.5%, dan 5%) dan lama penyimpanan (L) : (0 hari, 3 hari, 6 hari,
dan 9 hari). Parameter yang dianalisa adalah susut bobot, total soluble solid, kadar vitamin C, total
asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma, dan
tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda
sangat nyata terhadap susut bobot, total padatan terlarut, kadar vitamin C, total asam, total
mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma dan tekstur.
Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh berbeda sangat nyata
terhadap susut bobot, memberikan pengaruh berbeda nyata terhadap total asam dan ketebalan
lapisan. Pelapis edibel yang menghasilkan mutu buah stroberi terbaik adalah konsentrasi pati 2,5%
dan lama penyimpanan 3 hari.
Kata kunci : lama penyimpanan, pati ubi jalar, pelapis edibel, stroberi.
ABSTRACT
DESNOVIANI PUTRI UTAMI LASE : Utilization of Red Sweet Potato Starch For Edible
Coating And Its Effect on Quality of Strawberry Fruit During Storage supervised by RONA J.
NAINGGOLAN and ELISA JULIANTI.
The objective of this research was to find out the effect of the concentration of red sweet
potato starch in the manufacture of edible coating on strawberry fruit quality during storage.
Method used in this research was completely randomized design (CRD) with 2 factors, namely the
concentration of starch (P) : (0%, 2.5%, and 5%) and storage time (L) : (0 days, 3 days, 6 days,
and 9 days. Parameters analyzed were weight loss, total soluble solid, vitamin C, total acid, total
microbes, coating thickness, color values, organoleptic values of color, taste, aroma, and texture.
The results showed that starch concentration had highly significant effect on weight loss,
total soluble solid,, vitamin C, total acid, total microbes, coating thickness, color values,
organoleptic values of color, flavor,aroma and texture. Interaction of starch concentration and
storage time had highly significant effect on weight loss, had significant effect on total acid and
the thickness of the coating. Edibel coatings which produce the best strawberry fruit quality was
2.5% of starch concentration and storage time of 3 days.
Keywords : storage time, sweet potato starch, edibel coating, strawberry.
i
Universitas Sumatera Utara
DESNOVIANI PUTRI UTAMI LASE : Pemanfaatan Pati Ubi Jalar Merah Sebagai
Edible Coating Dan Pengaruhnya Terhadap Mutu Buah Strawberry Selama Penyimpanan
dibimbing oleh RONA J. NAINGGOLAN dan ELISA JULIANTI.
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar merah
dalam pembuatan edible coating terhadap mutu buah strawberry selama penyimpanan. Metode
yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor
yaitu konsentrasi pati (P) : (0%, 2.5%, dan 5%) dan lama penyimpanan (L) : (0 hari, 3 hari, 6 hari,
dan 9 hari). Parameter yang dianalisa adalah susut bobot, total soluble solid, kadar vitamin C, total
asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma, dan
tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda
sangat nyata terhadap susut bobot, total padatan terlarut, kadar vitamin C, total asam, total
mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma dan tekstur.
Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh berbeda sangat nyata
terhadap susut bobot, memberikan pengaruh berbeda nyata terhadap total asam dan ketebalan
lapisan. Pelapis edibel yang menghasilkan mutu buah stroberi terbaik adalah konsentrasi pati 2,5%
dan lama penyimpanan 3 hari.
Kata kunci : lama penyimpanan, pati ubi jalar, pelapis edibel, stroberi.
ABSTRACT
DESNOVIANI PUTRI UTAMI LASE : Utilization of Red Sweet Potato Starch For Edible
Coating And Its Effect on Quality of Strawberry Fruit During Storage supervised by RONA J.
NAINGGOLAN and ELISA JULIANTI.
The objective of this research was to find out the effect of the concentration of red sweet
potato starch in the manufacture of edible coating on strawberry fruit quality during storage.
Method used in this research was completely randomized design (CRD) with 2 factors, namely the
concentration of starch (P) : (0%, 2.5%, and 5%) and storage time (L) : (0 days, 3 days, 6 days,
and 9 days. Parameters analyzed were weight loss, total soluble solid, vitamin C, total acid, total
microbes, coating thickness, color values, organoleptic values of color, taste, aroma, and texture.
The results showed that starch concentration had highly significant effect on weight loss,
total soluble solid,, vitamin C, total acid, total microbes, coating thickness, color values,
organoleptic values of color, flavor,aroma and texture. Interaction of starch concentration and
storage time had highly significant effect on weight loss, had significant effect on total acid and
the thickness of the coating. Edibel coatings which produce the best strawberry fruit quality was
2.5% of starch concentration and storage time of 3 days.
Keywords : storage time, sweet potato starch, edibel coating, strawberry.
i
Universitas Sumatera Utara