Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan
Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pec...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Syiah Kuala, Agriculture Faculty
2021-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/TIPI/article/view/19828 |
| _version_ | 1797226769985568768 |
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| author | Jamiatul Khairiyah Raswen Efendi Netti Herawati |
| author_facet | Jamiatul Khairiyah Raswen Efendi Netti Herawati |
| author_sort | Jamiatul Khairiyah |
| collection | DOAJ |
| description | Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured). |
| first_indexed | 2024-04-24T14:30:11Z |
| format | Article |
| id | doaj.art-8e233463202b4e0a8d8c7139229311f0 |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2024-04-24T14:30:11Z |
| publishDate | 2021-10-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-8e233463202b4e0a8d8c7139229311f02024-04-03T03:05:54ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202021-10-01132657210.17969/jtipi.v13i2.1982813335Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama PenyimpananJamiatul KhairiyahRaswen EfendiNetti HerawatiKuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured).https://jurnal.usk.ac.id/TIPI/article/view/19828edible coatingpectinstrafruit |
| spellingShingle | Jamiatul Khairiyah Raswen Efendi Netti Herawati Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan Jurnal Teknologi dan Industri Pertanian Indonesia edible coating pectin strafruit |
| title | Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan |
| title_full | Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan |
| title_fullStr | Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan |
| title_full_unstemmed | Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan |
| title_short | Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan |
| title_sort | penggunaan pektin kulit jeruk kuok kampar sebagai edible coating terhadap kualitas buah belimbing manis selama penyimpanan |
| topic | edible coating pectin strafruit |
| url | https://jurnal.usk.ac.id/TIPI/article/view/19828 |
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