THE EFFECT OF EDIBLE COATING APPLICATION WITH A VARIETY OF CORN STARCH CONCENTRATION ON QUALITY OF SALAK PONDOH (Salacca zalacca (Gaertn.) Voss) PEELED OF SKIN

• Main Author: Septi Arnyssa, Beiby
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43829
• Institution: Institut Teknologi Bandung

The demand for salak pondoh for both the domestic and foreign markets has increased. Obstacles in consuming salak pondoh are it has a sharp and scaly skin that has a sharp and scaly texture that complicates consumers in its presentation. Also, salak fruit is easily damaged and has a short shelf life. The edible coating is one way that can be used to maintain the quality and shelf life of Salak Pondoh peeled off . Corn starch is a material that can be used to make edible coatings that are easily obtained and inexpensive and have low hygroscopic properties. This study aims to determine the effectiveness of the application of corn starch edible coating with variations in concentration and storage temperature on the quality of salak pondoh peeled off fruit based on its organoleptic value and physicochemical properties. The research method used is an experimental method with 4 treatments that were repeated 3 times. The treatments consisted of corn starch concentrations of 1%, 2%, 3%, and without coating treatments which were stored at cold temperatures (7 ° C) and room temperature (25 ° C). Observations were made on days 0, 2, 4, 6, 8, and 10. Observation parameters included organoleptic tests (color, aroma, texture, taste), weight loss, hardness, Total Dissolved Solids (TPT), Degree of Acidity (pH) ), and Browning Index (BI). The results showed that the treatment of corn starch with a concentration of 3% on the skinless edible salak pondoh was able to maintain color, aroma, and hardness and reduce weight loss until the 10th day, but had no significant effect on texture, taste, TPT, pH, and browning index in cold storage (7 ° C).