Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

Abstract

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Effects of Edible Coating Treatment on Physicochemical, Sensory, and Microbial Properties to Prolong the Shelf Life of Arenga pinnata Fruit Dodol

“…Then, each of the O, G, and S mixtures was divided into two portions, where one portion was directly packaged, and the second portion was treated with a coating solution by evenly spreading it. The coating solution preparation was based on the study conducted by Pramsiska et al (2020) with modifications. Pectin 2% (w/v) was dissolved in distilled water and heated until the gelatinization temperature was reached.…”

Pengujian Asam Lemak Bebas Pada Wajik Yang Dilapisi Edible Film Khitosan-PVA

“…Adanya asam lemak bebas akibat proses hidrolisis akan semakin meningkat seiring dengan lamanya waktu penyimpanan. Penelitian yang dilakukan oleh Pramsiska et al, (2020) menyatakan bahwa adanya peningkatan kadar asam lemak bebas pada dodol yang disimpan selama 6 hari. Hal ini disebabkan oleh adanya kandungan air pada bahan pembuatan wajik sehingga terjadinya reaksi hidrolisis yang cukup tinggi.…”