THE EFFECT OF CARRAGENAN-BASED EDIBLE COATING ON THE QUALITY OF MINIMAL PROCESSED PINEAPPLE (Ananas comosus) DURING COLD STORAGE
Keywords:
carrageenan, edible conting, glycerol, pineappleAbstract
ABSTRCT This study aims to determine the effect of carrageenan-based edible coating on the quality of minimally processed pineapple (Ananascomosus) fruit during cold storage. The method used in this research was an experimental method with a factorial Completely Randomized Design (CRD) with 2 factors, namely carrageenan concentration of 1.5% and 2% and glycerol concentration of 1%, 1.5% and 2%. The parameters tested were chemical parameters including pH value, vitamin C and total dissolved solids. Physical parameters include weight loss, color and texture. Organoleptic parameters include color, aroma, taste and texture. The research data were analyzed statistically using Analysis of Variance (ANOVA) at a significance level of 5%. If there is a real difference, continue with further testing using the Honestly Significant Difference (BNJ) test. The results showed that treatment of carrageenan concentrations with different glycerol concentrations did not have a significant effect on pH, vitamin C total dissolved solids, color and texture on the 3rd and 6th days of storage but had a significant effect on vitamin C and texture on the 3rd and 6th days of storage. 9th. The best treatment is 2% carrageenan concentrate and 2% glycerol with cold temperature storage. Edible coating treatment can suppress changes in vitamin C, physical texture and color, taste and texture preferred by paneliss in pineapple fruit during storage. Keywords : carrageenan, edible conting, glycerol, pineapple ABSTRCT This study aims to determine the effect of carrageenan-based edible coating on the quality of minimally processed pineapple (Ananascomosus) fruit during cold storage. The method used in this research was an experimental method with a factorial Completely Randomized Design (CRD) with 2 factors, namely carrageenan concentration of 1.5% and 2% and glycerol concentration of 1%, 1.5% and 2%. The parameters tested were chemical parameters including pH value, vitamin C and total dissolved solids. Physical parameters include weight loss, color and texture. Organoleptic parameters include color, aroma, taste and texture. The research data were analyzed statistically using Analysis of Variance (ANOVA) at a significance level of 5%. If there is a real difference, continue with further testing using the Honestly Significant Difference (BNJ) test. The results showed that treatment of carrageenan concentrations with different glycerol concentrations did not have a significant effect on pH, vitamin C total dissolved solids, color and texture on the 3rd and 6th days of storage but had a significant effect on vitamin C and texture on the 3rd and 6th days of storage. 9th. The best treatment is 2% carrageenan concentrate and 2% glycerol with cold temperature storage. Edible coating treatment can suppress changes in vitamin C, physical texture and color, taste and texture preferred by paneliss in pineapple fruit during storage. Keywords : carrageenan, edible conting, glycerol, pineappleReferences
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