PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN
Keywords:
edible coating, glycerol, tomato, tuni sago starch
Abstract
This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.
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References
AOAC. 1995. Official Methods of Analysis of the Association of Analytical Chemists. Washington D.C.
AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. Washington D.C.
Canene-Adams K., S.K. Clinton., J.L. King, C. Wharton, B.L. Lindshield, B.L. Jeffery, and J.W.Jr. Erdman. 2005. The growth of the Dunning R-3327-H transplantable prostate adenocarcinoma in rats fed diets containing tomato, broccoli, lycopene, or receiving finasteride treatment. FASEB Journal 18: A886 (591.4).
Fitri, A. 2016. Pektin Dari Kulit Buah Kakao (Theobroma cacao L.) Sebagai Edible Coating Buah Tomat. [Skripsi] Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Halu Oleo Kendari.
Garcia, N.L., L. Ribba, A. Dufresne, M. Aranguren, and S. Goyanes. 2011. Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals. Carbohydrate Polymers 84: 203−210.
Lin, D. and Z. Zhao. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 6: 60-68.
Novita, M., Satriana, and E. Hasmarita. 2015. Kandungan likopen dan karotenoid buah tomat (Lycopersicum pyriforme) pada berbagai tingkat kematangan: pengaruh pelapisan dengan kitosan dan penyimpanan. Jurnal Teknologi dan Industri Pertanian Indonesia 7: 35-39.
Oriani, B.V., G. Molina, M. Chiumarelli, G.M. Pastore, and M.D. Hubinger. 2014. Properties of cassava starch-based edible coating containing essential oils. Journal of Food Science 79: 189-194.
Polnaya, F.J., Haryadi, dan D.W. Marseno. 2006. Karakterisasi edible film pati sagu alami dan termodifikasi. Agritech 26: 148-154.
Polnaya, F.J., J. Talahatu, Haryadi, and D.W. Marseno. 2012. Properties of biodegradable films from hydroxypropyl sago starches. Asian Journal of Food and Agro-Industry 5: 183-192.
Septiana, E. 2009. Formulasi dan Aplikasi Edible Coating Berbasis Pati Sagu Dengan Penambahan Minyak Sereh Pada Paprika (Capsicum Annuum Var Athena). [Skripsi]. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Troller, J.A. and J.H. Chritian. 1978. Water Activity and Food. Academic Press, NY.
Usni, A., T. Karo-Karo, dan E. Yusraini. 2016. Pengaruh edible coating berbasis pati kulit ubi kayu terhadap kualitas dan umur simpan buah jambu biji merah pada suhu kamar. Jurnal Rekayasa Pangan dan Pertanian 4: 293-303.
Wattimena, D., L. Ega, dan F.J. Polnaya. 2016. Karakteristik edible film pati sagu alami dan pati sagu fosfat dengan penambahan gliserol. Agritech 36: 247-252.
Wills, R., T. Lee, D. Graham, Glasson, and E.G. Hall. 1990. Postharvest: An Introduction to The Phisiology and Handling of Fruits and Vegetables. Springer US.
Gunawan. 2009. Formulasi dan Aplikasi Edible Coating Berbasis Pati Sagu dengan Penambahan Vitamin C pada Paprika (Capsicum annuum varietas Athena). [Skripsi] Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. Washington D.C.
Canene-Adams K., S.K. Clinton., J.L. King, C. Wharton, B.L. Lindshield, B.L. Jeffery, and J.W.Jr. Erdman. 2005. The growth of the Dunning R-3327-H transplantable prostate adenocarcinoma in rats fed diets containing tomato, broccoli, lycopene, or receiving finasteride treatment. FASEB Journal 18: A886 (591.4).
Fitri, A. 2016. Pektin Dari Kulit Buah Kakao (Theobroma cacao L.) Sebagai Edible Coating Buah Tomat. [Skripsi] Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Halu Oleo Kendari.
Garcia, N.L., L. Ribba, A. Dufresne, M. Aranguren, and S. Goyanes. 2011. Effect of glycerol on the morphology of nanocomposites made from thermoplastic starch and starch nanocrystals. Carbohydrate Polymers 84: 203−210.
Lin, D. and Z. Zhao. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 6: 60-68.
Novita, M., Satriana, and E. Hasmarita. 2015. Kandungan likopen dan karotenoid buah tomat (Lycopersicum pyriforme) pada berbagai tingkat kematangan: pengaruh pelapisan dengan kitosan dan penyimpanan. Jurnal Teknologi dan Industri Pertanian Indonesia 7: 35-39.
Oriani, B.V., G. Molina, M. Chiumarelli, G.M. Pastore, and M.D. Hubinger. 2014. Properties of cassava starch-based edible coating containing essential oils. Journal of Food Science 79: 189-194.
Polnaya, F.J., Haryadi, dan D.W. Marseno. 2006. Karakterisasi edible film pati sagu alami dan termodifikasi. Agritech 26: 148-154.
Polnaya, F.J., J. Talahatu, Haryadi, and D.W. Marseno. 2012. Properties of biodegradable films from hydroxypropyl sago starches. Asian Journal of Food and Agro-Industry 5: 183-192.
Septiana, E. 2009. Formulasi dan Aplikasi Edible Coating Berbasis Pati Sagu Dengan Penambahan Minyak Sereh Pada Paprika (Capsicum Annuum Var Athena). [Skripsi]. Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Troller, J.A. and J.H. Chritian. 1978. Water Activity and Food. Academic Press, NY.
Usni, A., T. Karo-Karo, dan E. Yusraini. 2016. Pengaruh edible coating berbasis pati kulit ubi kayu terhadap kualitas dan umur simpan buah jambu biji merah pada suhu kamar. Jurnal Rekayasa Pangan dan Pertanian 4: 293-303.
Wattimena, D., L. Ega, dan F.J. Polnaya. 2016. Karakteristik edible film pati sagu alami dan pati sagu fosfat dengan penambahan gliserol. Agritech 36: 247-252.
Wills, R., T. Lee, D. Graham, Glasson, and E.G. Hall. 1990. Postharvest: An Introduction to The Phisiology and Handling of Fruits and Vegetables. Springer US.
Gunawan. 2009. Formulasi dan Aplikasi Edible Coating Berbasis Pati Sagu dengan Penambahan Vitamin C pada Paprika (Capsicum annuum varietas Athena). [Skripsi] Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor.
Winarno, F.G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Published
2017-07-01
How to Cite
Breemer, R., Picauly, P., & Hasan, N. (2017). PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN. AGRITEKNO: Jurnal Teknologi Pertanian, 6(1), 14-20. https://doi.org/10.30598/jagritekno.2017.6.1.14
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