KARAKTERISTIK EDIBLE FILM GELATIN-KITOSAN DENGAN TAMBAHAN EKSTRAK GENJER (Limnocharis flava) DAN APLIKASI PADA PEMPEK

ALI, HAIDIR and Baehaki, Ace and Lestari, Shanti Dwita (2017) KARAKTERISTIK EDIBLE FILM GELATIN-KITOSAN DENGAN TAMBAHAN EKSTRAK GENJER (Limnocharis flava) DAN APLIKASI PADA PEMPEK. Undergraduate thesis, Sriwijaya University.

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Abstract

Edible film packaging is a food preservation techniques are all natural to extend the shelf life of the product. Study the effect of adding the extract genjer on the characteristics of edible film and its application to pempek conducted in March 2015 until December 2016 in laboratory Technology of Fishery Products. This research used a Randomized Block Design (RBD) in the first stage and Design Randomized Factorial (DRF) in the second stage with two-factor and two repetitions. Factors treatment consists of velvetleaf extract concentrations (0, 10, 20%) and the storage time (0, 1, 2 days). The first phase edible film were characterized basedon solubility, thickness, water vapor transmission and the percent extension, the second phase while their ability to protect pempek produk were assessed though the changes on water content, total volatile base-N (TVB-B), total plate count (TPC) yeasts and molds of the products during 2 days storage. The results of the first phase of research showed the addition of extract yellow velvetleaf no significant effect on the solubility, thickness and water vapor transmission while give the significant effect on the percent extension. The results of the second phase research showed the interaction between the addition of yellow velvetleaf extract and storage time significant effect on water content, total plate count (TPC) and yeast fungi while the total volatile base-N (TVB-N) effect is no significant effect. The best treatment of the first study, was A1 (Extra yellow velvetleaf 10%). Activity antimicrobe, Solubility, thickness, water vapor transmission and the percent extension of each is 3.75mm,98.14%, 0.18 mm, 7.40 g / m2.24jam, 63.66%. The best treatment of the second study is A1B1 (extract yellow velvetleaf 0% and first day of storage time). Water content, total volatile base-N (TVB-N), total plate count (TPC) yeasts and molds, respectively 54.68%, 9.3 mg / 100g, 7.22x103 CFU / g, 5.32x104 CFU / g.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Edible films, Extract yellow velvetleaf, Gelatin-chitosan, Storage time, Pempek
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	20 Nov 2019 06:04
Last Modified:	20 Nov 2019 06:04
URI:	http://repository.unsri.ac.id/id/eprint/17311

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