Pollution Research Paper

Vol 39, Issue 1, 2020; Page No.(51-55 )

APPLICATION OF EDIBLE COATING KAPPA CARRAGEENAN IN THE QUALITY OF EDIBLE SPOON PRODUCTS

INTAN CHOIRULY AGUSTIN, ANNUR AHADI ABDILLAH, LAKSMI SULMARTIWI, EKA SAPUTRA AND ADRIANA MONICA SAHIDU

Abstract

Edible spoon is an edible spoon and is a biodegradable spoon. Foodstuffs that do not use preservatives will be damaged more quickly or microbes grow faster, so there needs to be a coating,Edible coating is a thin layer used to inhibit the humidity and migration of O2 and CO2 in handling food. Carrageenan is hydrophobic which causes low product moisture and is a polymer of linear galactant sulfate chains that have high potential as edible coating former's. The purpose of this study was to determine the effect of adding edible coating kappa karaginan to the quality of edible spoon products. This study uses an experimental method with a completely randomized design consisting of five treatments and four replications. The results of the study of the total plate count(TPC) value of the best with the lowest value at 1% treatment is 1.1 x 102 cfu /g. The best value of water activity and water content was obtained with the lowest Aw value at 1% treatment, namely Aw; 0.50 and the lowest water content of 3.89%. The best value texture analysis value at a concentration of 4% hardness value is 5.26% and fracturability is 5.16%. The value of melting time of the best value is 4% with a value of 13.92 minutes. Based on the appearance parameters, texture,color, flavor, and taste of the overall highest value with a concentration of 4%.

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