| dc.description.abstract | Lempuk durian is a processed food that have a shape like a ‘dodol’. The ingredients of lempuk
durian is ripe durian mix with sugar in the ratio 1:1/4 kg. Generally, lempuk durian have a time of
endurance about three weeks and after it exceeded the time of endurance, this lempuk durian will be
covered by mold. This research has a purpose to obtain the optimal concentration of antimicrobial
from cinnamon’s powder in the edible coating, also to understand the effect toward lempuk durian
storage process at various temperatures (10, 30, and 35°C). This research consists of three steps: 1)
characterization of lempuk durian, 2) determination of antimicrobial concentration in the edible
coating kitosan, and 3) application of edible coating toward lempuk durian. Based on the analysis,
edible coating with AM cinnamon’s powder in the 11% concentration, have a higher inhibition power
toward A.niger compared by edible coating without AM that have 3.72 mm diameter of clear zone. It
shows that cinnamon’s powder able to inhibit A. niger. Based on the result of moisture content, fat,
and free fatty acis (FFA) analysis, it’s known that the best treatment is edible coating that using AM
because it able to prevent the water vapour transmition, lipid, and gas during storage process, so that
the amount of microbe on product are smaller. Based on organoleptik test for all parameter (colour,
aroma, flavor, and texture), generally panelist prefer on lempuk durian that coated by AM up to 24
days of storage at 10 degree of temperature. | id |
