eprintid: 7276
rev_number: 33
eprint_status: archive
userid: 71
dir: disk0/00/00/72/76
datestamp: 2013-04-19 10:01:40
lastmod: 2022-05-23 03:33:57
status_changed: 2013-04-19 10:01:40
type: thesis
metadata_visibility: show
contact_email: muchti.nurhidaya@uin-suka.ac.id
creators_name: MUREN HERDIGENAROSA, NIM.: 07630009
title: PEMBUATAN EDIBLE COATING DARI PEKTIN KULIT
BUAH JERUK BALI (Citrus maxima) DENGAN VARIASI
SORBITOL SEBAGAI PLASTICIZER

ispublished: pub
subjects: KC
divisions: jur_kim
full_text_status: restricted
keywords: jeruk bali; ikan pindang; hidrokoloid; coater; sarbitol
note: Pembimbing: Esti Wahyu Widowati, M. Biotech
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


date: 2013-01-22
date_type: published
pages: 87
institution: UIN SUNAN KALIJAGA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   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.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/7276/1/BAB%20I%2C%20V%2C%20DAFTAR%20PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/7276/2/BAB%20II%2C%20III%2C%20IV.pdf