Riswandi, Riswandi and Marpaung, Abdullah Muzi (2016) Application Of Edible Coating With Antioxidant To Retard Esenessence Process Of Cavendish Banana. Bachelor thesis, Swiss German University.
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Abstract
Edible coating application is a new emerging type of preservation method. Edible coating may act as a barrier, moisture barrier and last but not least antimicrobial agent. Banana is one of the most popular tropical fruit in Indonesia, and this fruit is also well known as a fruit that has short shelf life. Polivinyl Alcohol blend coating was made by 50:50 Polivinyl alcohol and Carboxymethyl Cellulose,the method of coating is by dipping and dried with hair dryer. Two kinds of antioxidant tested were anthocyanin and vitamin C. In this thesis work anthocyanin and ascorbic acid were compared which is the best antioxidant compound best to be incorporated into coating material. Concentration tested was 2%, 5%, and 10%. Coated banana was stored in a room temperature for a week and tested with colorimetric analysis, weight loss analysis, sensory analysis, statistical analysis ,and vitamin C degradation analysis. at the end of the experiment, Edible coating with ascorbic acid 10% show the best ability to retard banana esenessence process.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Polivinyl Alcohol; Banana; CMC; Anthocyanin; Ascorbic Acid |
| Subjects: | Q Science > QK Botany > QK898 Anthocyanins Q Science > QP Physiology > QP601 Vitamin C S Agriculture > SB Plant culture > SB379 Bananas T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 07 Oct 2020 14:43 |
| Last Modified: | 07 Oct 2020 14:43 |
| URI: | http://repository.sgu.ac.id/id/eprint/905 |
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