PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN (Utilization of Red Sweet Potato Starch for Edible Coating and Its Effect on Quality of Strawberry Fruit During Storage) - Desnovriani Putri Utami Lase; Rona J. Nainggolan; Elisa Julianti (Jurnal Rekayasa Pangan dan Pertanian, 2017)
ABSTRACT The objective of this research was to find out the effect of the concentration of red sweet potato starch in the manufacture of edible coating on strawberry fruit quality during storage. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (0%, 2.5%, and 5%) and storage time (L) : (0 days, 3 days, 6 days, and 9 days. Parameters analyzed were weight loss, total soluble solid, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, taste, aroma, and texture.           The results showed that starch concentration had highly significant effect on weight loss, total soluble solid,, vitamin C, total acid, total microbes, coating thickness, color values, organoleptic values of color, flavor,aroma and texture. Interaction of starch concentration and storage time had highly significant effect on weight loss, had significant effect on total acid and the thickness of the coating. Edibel coatings which produce the best strawberry fruit quality during 3 days ofstorage was 2.5%. Keywords:storage time, sweet potato starch, edibel coating, strawberry. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar merah dalam pembuatan edible coating terhadap mutu buah strawberry selama penyimpanan. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi pati (P) : (0%, 2,5%, dan 5%) dan lama penyimpanan (L) : (0 hari, 3 hari, 6 hari, dan 9 hari). Parameter yang dianalisa adalah susut bobot, total soluble solid, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda sangat nyata terhadap susut bobot, total padatan terlarut, kadar vitamin C, total asam, total mikroba, ketebalan lapisan, nilai warna, nilai organoleptik warna, rasa, aroma dan tekstur. Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap susut bobot, memberikan pengaruh berbeda nyata terhadap total asam dan ketebalan lapisan. Pelapis edibel yang menghasilkan mutu buah stroberi terbaik selama 3 hari penyimpanan adalah pelapis edible yang dibuat dengan menggunakan pati ubi jalar merah pada konsentrasi pati 2,5%.   Kata kunci: lama penyimpanan, pati ubi jalar merah, pelapis edibel, stroberi.