| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.author | DEWI, DINITA WULANDARI | |
| dc.date.accessioned | 2019-10-01T06:04:02Z | |
| dc.date.available | 2019-10-01T06:04:02Z | |
| dc.date.issued | 2019 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/29246 | |
| dc.description | This study aimed to find the best concentration from various vanilla and basil essential oils concentration and find the best combination of edible coating alginate and essential oils of vanilla and basil as antibacterial for Manalagi-apples freshcut. Essential oils used consist of vanilla 0.6 % and 0.9 %, basil 0.3 % and 0.6 %. The study was conducted with an experimental method in the form of an antibacterial assay of various essential oils and the application of edible coating alginate with antibacterial on Manalagi-apples fresh-cut used Completely Randomized Design (CRD) with single factor. The parameters observed was the resistivity of antibacterial, microbiology population, weight loss, hardness, total acid titration, total dissolved solids, reducing sugars, and pH test. The result indicated that the treatment of 2 % alginate + 0.6 % vanilla was the best treatment in inhibiting bacterial growth in the Manalagi-apples fresh-cut. | en_US |
| dc.description.abstract | Penelitian ini bertujuan menentukan konsentrasi terbaik dari berbagai konsentrasi minyak atsiri vanili dan kemangi dan menentukan kombinasi terbaik dari edible coating alginat dan minyak atsiri vanili dan kemangi sebagai antibakteri pada freshcut buah apel Manalagi. Minyak atsiri yang digunakan terdiri dari vanili 0,6 % dan 0,9 %, kemangi 0,3 % dan 0,6 %. Penelitian dilakukan dengan metode eksperimental berupa uji antibakteri berbagai minyak atsiri dan aplikasi edible coating alginat berantibakteri pada fresh-cut buah apel Manalagi yang disusun dalam Rancangan Acak Lengkap (RAL) dengan rancangan perlakuan faktor tunggal. Parameter yang diamati uji daya hambat, uji mikrobiologi, susut berat, kekerasan, total asam titrasi, total padatan terlarut, gula reduksi, dan uji pH. Hasil penelitian menunjukkan perlakuan alginat 2 % + vanili 0,6 % merupakan perlakuan terbaik dalam menghambat pertumbuhan bakteri pada fresh-cut buah apel Manalagi. | en_US |
| dc.publisher | FP UMY | en_US |
| dc.subject | ESSENTIAL OILS | en_US |
| dc.subject | MINYAK ATSIRI | en_US |
| dc.subject | ALGINATE | en_US |
| dc.subject | ALGINAT | en_US |
| dc.subject | MANALAGI-APPLES FRESH-CUT | en_US |
| dc.subject | FRESH-CUT APEL MANALAGI | en_US |
| dc.title | PENGARUH PEMBERIAN MINYAK ATSIRI VANILI DAN KEMANGI DALAM EDIBLE COATING ALGINAT SEBAGAI ANTIBAKTERI Fresh-cut APEL MANALAGI (Malus sylvestris Mill.) | en_US |
| dc.type | Thesis
SKR
250 | en_US |
