{"title":"木薯皮淀粉作为食用涂层的原料,添加壳聚糖延长蚌库鲁橙的寿命","authors":"S. Apriyani, A. Prasetya, S. Mujiharjo","doi":"10.31186/j.agroindustri.10.1.21-32","DOIUrl":null,"url":null,"abstract":"Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6 o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"APPLICATION OF CASSAVA PEEL STARCH AS A RAW MATERIAL OF EDIBLE COATING WITH ADDITION OF CHITOSAN TO EXTEND RIMAU GERGA LEBONG (RGL) ORANGE OF BENGKULU SELFLIFE\",\"authors\":\"S. Apriyani, A. Prasetya, S. Mujiharjo\",\"doi\":\"10.31186/j.agroindustri.10.1.21-32\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6 o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).\",\"PeriodicalId\":17712,\"journal\":{\"name\":\"Jurnal Agroindustri\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Agroindustri\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31186/j.agroindustri.10.1.21-32\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31186/j.agroindustri.10.1.21-32","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
Rimau Gerga Lebong (RGL)是Bengkulu省的一种优质柑橘类水果,但这种水果很容易腐烂,特别是在室温下储存,因此需要能够延长其保质期的技术来发挥其最大的效益。本研究旨在探讨木薯皮淀粉浓度加壳聚糖对RGL柑桔果实贮藏20 d品质的影响,并确定最佳浓度。本研究采用完全随机设计(CRD),采用两个不同的因素,即木薯皮淀粉浓度;3%、5%、7%和壳聚糖浓度;0.0%、0.5%、1.0%、1.5%,每5天观察一次失重、硬度、总溶解固形物、果汁含量和维生素C含量,室温保存20天。对研究数据进行图表分析,并采用方差分析来解释治疗的效果和意义,以确定最佳治疗方案。结果表明:用3-5% (w / v)的木薯皮淀粉和添加0-1.5% (w / v)的壳聚糖包覆RGL柑桔,室温贮存20 d后,收缩率可降低,收缩率仅为6.33-8.12%左右;能够保持果实硬度,使其值在1.3 ~ 1.7 kg之间;能够保持总溶解固体,使其值在10.8至12.6白利度之间;能够维持果汁水平,使数值在53.61到73.00%之间,并且能够抑制维生素C的下降速度,使数值在1.52到2.38毫克/ 5ml之间。建议木薯淀粉用量为5% (w / v),壳聚糖用量为1.5% (w / v)。
APPLICATION OF CASSAVA PEEL STARCH AS A RAW MATERIAL OF EDIBLE COATING WITH ADDITION OF CHITOSAN TO EXTEND RIMAU GERGA LEBONG (RGL) ORANGE OF BENGKULU SELFLIFE
Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6 o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).