Jurnal EDIBLE COATING PATI UBI JALAR PUTIH (Ipomoea batatas L.) DENGAN MINYAK ATSIRI KAYU MANIS (Cinnamomum burmanii BI.) UNTUK MENINGKATKAN MASA SIMPAN BUAH TOMAT

Jurnal EDIBLE COATING PATI UBI JALAR PUTIH (Ipomoea batatas L.) DENGAN MINYAK ATSIRI KAYU MANIS (Cinnamomum burmanii BI.) UNTUK MENINGKATKAN MASA SIMPAN BUAH TOMAT

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Vernanda, Agustina
  

(2018)

EDIBLE COATING SWEET PATILE JALAR PUTIH (Ipomoea batatas L.) WITH SWEET WOOD OIL (Cinnamomum burmanii BI.) TO INCREASE THE SAVING TIME OF TOMATO FRUIT.

    S1 thesis, UAJY.
  

  

Abstract

Tomatoes are a widely consumed fruit for cooking ingredients

but it is vulnerable to damage and has a relatively short shelf life if stored

at room temperature, so postharvest handling of agar tomatoes is needed

last longer at room temperature. One postharvest treatment is with

giving edible coating on the tomato. In this study, the main ingredients were

used is white sweet potato starch with the addition of cinnamon essential oil

as antimicrobial. The purpose of the coating is by adding essential oils

Cinnamon in tomatoes is to know the effect of giving edible coating

cinnamon essential oil to store tomatoes and know

optimal combination of combinations of white sweet potato starch, CMC, and wood essential oil

sweet for edible coating so that it can extend the shelf life of the fruit

tomatoes .. The research design used was a completely randomized design

Factorial (Factorial RAL). The concentration of white sweet potato starch is used as much

3% (b / b). Variations in the concentration of essential oils used are 1%, 1.5%, and 2%

(v / v) and the length of storage variation used are 0, 3, 6, and 9 days.

In general, giving edible coating with the addition of essential oils can

reduce shrinkage of fruit weight, maintain color in fruit, maintain

fruit water content, and is able to reduce the total plate number in tomatoes.

The best treatment based on organoleptic test is tomato edible coating with

concentration of cinnamon essential oil 1.5% (v / v).

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