Pengaruh Edible Coating dari Pati Jagung dan Lama Pencelupan terhadap Mutu Buah Nenas Terolah Minimal

Abstract

NIA NAZRAH HASIBUAN : The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple, supervised by ISMED SUHAIDI and RIDWANSYAH. The objective of this research was to find out the effect of corn starch edible coating and immersion time on quality of minimally processed pineapple. Method used in this research was completely randomized design (CRD) with 2 factors, i.e; the concentration of corn starch (P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes, 3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total acid, vitamin C content, moisture content, fiber content, brightness level, texture score, color score, and organoleptic values of flavor and taste. The results showed that the corn starch concentration had highly significant effect on total soluble solid, total acid, vitamin C content, and texture score. Immersion time had highly significant effect on total soluble solid, total acid, vitamin C content, texture score, color score, and organoleptic values of flavor and taste. The interaction of corn starch concentration and immersion time had significant effect on total soluble solid. The corn starch concentration of 1% and immersion time of 1 minute gave the best quality of minimally processed pineapple.