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ABSTRAK
NIA NAZRAH HASIBUAN : Pengaruh Edible Coating dari Pati Jagung dan Lama Pencelupan terhadap Mutu Buah Nenas Terolah Minimal dibimbing oleh ISMED SUHAIDI dan RIDWANSYAH. Penelitian ini bertujuan untuk mengetahui pengaruh edible coating dari pati jagung dan lama pencelupan terhadap mutu buah nenas terolah minimal. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi pati jagung (P) : (1%, 2%, 3%, dan 4%) dan lama pencelupan (L) : (1 menit, 2 menit, 3 menit, dan 4 menit). Parameter yang dianalisa adalah total padatan terlarut, total asam, kadar vitamin C, kadar air, kadar serat, tingkat kecerahan, skor tekstur, skor warna, serta organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa konsentrasi pati jagung memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total asam, kadar vitamin C, dan skor tekstur. Lama pencelupan memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut, total asam, kadar vitamin C, skor tekstur, skor warna, serta organoleptik aroma dan rasa. Interaksi konsentrasi pati jagung dan lama pencelupan memberikan pengaruh nyata terhadap total padatan terlarut. Konsentrasi pati jagung 1% dan lama pencelupan 1 menit memberikan mutu terbaik terhadap nenas terolah minimal.
Kata kunci : edible coating, lama pencelupan, nenas, pati jagung
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ABSTRACT
NIA NAZRAH HASIBUAN : The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple, supervised by ISMED SUHAIDI and RIDWANSYAH. The objective of this research was to find out the effect of corn starch edible coating and immersion time on quality of minimally processed pineapple. Method used in this research was completely randomized design (CRD) with 2 factors, i.e; the concentration of corn starch (P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes, 3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total acid, vitamin C content, moisture content, fiber content, brightness level, texture score, color score, and organoleptic values of flavor and taste. The results showed that the corn starch concentration had highly significant effect on total soluble solid, total acid, vitamin C content, and texture score. Immersion time had highly significant effect on total soluble solid, total acid, vitamin C content, texture score, color score, and organoleptic values of flavor and taste. The interaction of corn starch concentration and immersion time had significant effect on total soluble solid. The corn starch concentration of 1% and immersion time of 1 minute gave the best quality of minimally processed pineapple.
Keywords : edible coating, immersion time, pineapple, corn starch
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