PEMBUATAN EDIBLE COATING DARI PEKTIN KULIT BUAH JERUK BALI (Citrus maxima) DENGAN VARIASI SORBITOL SEBAGAI PLASTICIZER

MUREN HERDIGENAROSA, NIM.: 07630009 (2013) PEMBUATAN EDIBLE COATING DARI PEKTIN KULIT BUAH JERUK BALI (Citrus maxima) DENGAN VARIASI SORBITOL SEBAGAI PLASTICIZER. Skripsi thesis, UIN SUNAN KALIJAGA.

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Abstract

Study of manufacture edible coating of pectin grapefruit peel (Citrus maxima) with sorbitol as plasticizer was done. Edible coating is a lamella made of a material that can be eaten and formed on the surface of the food. The study was conducted includes the manufacture of edible coating from grapefruit peel (Citrus Maxima) and variations of sorbitol as a plasticizer that applied to the boiled fish. This study aimed to determine the effect of the addition sorbitol on physical properties of edible coating and edible coating applications on boiled fish. The study was conducted with several stages, namely the extraction of pectin from grapefruit peel (Citrus maxima), manufacture of edible coating, testing edible coating, coating applied on boiled fish, organoleptic test of boiled fish after 7 days storage, and mechanical tests such as tensile strength and elongation. Manufacture of edible coating used blending method pectin of grapefruit peel with addition of CMC, kalium sorbate, stearic fatty acids and sorbitol with 3 different variations. The results showed that edible coating with the highest tensile strength is edible coating with the addition of 15 mL of sorbitol by 0.76MPa. Highest elongation of percentage values is edible coating with the addition of 15 mL of sorbitol by 41.57%. Organoleptic test of boiled fish showed that the boiled fish undergo significant physical changes during 7 days of storage. Keywords: edible coating, grapefruit peel, pectin, sorbitol

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