The Effect Of Application Of Edible Coating With A Variety Carrageenan Concentration On Quality Of Salak Pondoh (Salacca zalacca (Gaertn.) Voss) Peeled Off

• Main Author: Adhitya Pratama, Rizki
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43654
• Institution: Institut Teknologi Bandung

This study was conducted to determine the effect of carrageenan-based edible coating concentrations on the quality of salak pondoh (Salacca zalacca) fruit stored at cold temperatures (8 oC) and room temperature (30 oC). Carrageenan is a polysaccharide compound that can be used as an edible coating material to maintain the quality of salak pondoh (Salacca zalacca). Carrageenan can be used to increase the stability of food in the form of suspension (dispersion of solids in liquid), emulsions (dispersion of gases in liquid). The research method used is an experimental method with 4 treatments with 3 repetitions. The design used is a Completely Randomized Design (CRD) using the Analysis of Variance (ANOVA) with a follow-up test of duncan for the analysis of all tests. The treatment in this study was the effect of carrageenan concentration of 1%, 2%, 3% and without the treatment of edible coating with stored at cold temperatures (8 oC) and room temperature (30 oC). Observations were made on days 0, 2, 4, 6, 8 and 10. The parameters observed included organoleptic tests of color, texture, aroma, taste and physicochemical tests inlcude of weight loss, Total Soluble Solids (TSS), Degree of Acidity (pH), degree of hardness, and Browning Index (BI). The results showed that 2% carrageenan-based edible coating treatment with cold temperature storage was able to maintain color quality, texture, weight loss and Browning Index (BI), while the organoleptic test of aroma, taste, Total Soluble Solids (TSS), acidity (pH) and the level of hardness in salak pondoh (Salacca zalacca) cannot be maintained.