APLIKASI EDIBLE COATING DENGAN PENAMBAHAN EKSTRAK JAHE SEBAGAI ANTIMIKROBA PADA LAMA PENCELUPAN YANG BERBEDA TERHADAP MUTU CABAI MERAH (Capsicum annum L.) SETELAH PENYIMPANAN

AINUNNISA, FITRA SAWALI (2020) APLIKASI EDIBLE COATING DENGAN PENAMBAHAN EKSTRAK JAHE SEBAGAI ANTIMIKROBA PADA LAMA PENCELUPAN YANG BERBEDA TERHADAP MUTU CABAI MERAH (Capsicum annum L.) SETELAH PENYIMPANAN. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Red chilies are vegetables with high economic value and nutrients that are beneficial to health. However, red chilies are perishable characteristics which can only be stored for 2-5 days at room temperature. The edible coating is one way to increase the shelf life of fruit. This study aims to find out the concentration of ginger extract and the duration of immersion which is effective for increasing shelf life and maintaining the quality of red chilies after storage. This study used a completely randomized design (CRD) with two factors. The first factor is the concentration of ginger extract 6%, 8%, and 10%, while the second factor is the immersion time of one second, 60 seconds, 180 seconds, and 300 seconds. There are 12 treatment combinations plus one control treatment (without edible coating) with a total of 13 treatment combinations which were repeated three times. The results showed that the application of ginger extract in edible coating and immersion time and the interaction between the two had no effect on weight loss, moisture content, hardness and vitamin C content of red chilies, but it had an effect on the color, freshness, and preferences of respondents to red chilies after 15 days of storage. Likewise, the concentration of ginger extract had no effect in inhibiting the growth of Colleotrichum capsici fungi. The ginger extract treatment was no better than the control treatment in maintaining the color quality of the chilies. In the duration of immersion, the best treatment was immersion for 60 seconds while the best combination of ginger extract and immersion time was A3L1 treatment (10% ginger extract, 60 seconds of immersion. ). As for freshness and preference, ginger extract treatment, immersion time and interaction were no better than the control treatment.

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Edible coating, red chilies, ginger
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Fakultas Pertanian dan Perikanan > Agroteknologi S1
Depositing User: wulan
Date Deposited: 08 Aug 2022 04:15
Last Modified: 08 Aug 2022 04:15
URI: https://repository.ump.ac.id:80/id/eprint/13368

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