| dc.description.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. | en_US |
