Pemanfaatan Limbah Kulit Pisang Raja (Musa sapientum L.) dan Cangkang Udang (Litopenaeus vannamei) sebagai Bahan Edible Coating

Abstract

RAYHAN ANDRIYETTA. Pemanfaatan Limbah Kulit Pisang Raja (Musa sapientum L.) dan Cangkang Udang (Litopenaeus vannamei) sebagai Bahan Edible coating. Dibimbing oleh SEPTIAN FAUZI DWI SAPUTRA dan WONNY AHMAD RIDWAN Penelitian bertujuan memanfaatkan limbah kulit Pisang Raja (Musa sapientum L.) dan cangkang Udang Vaname (Litopenaeus vannamei) sebagai bahan baku edible coating berbasis pati dan kitosan serta menganalisis pengaruhnya terhadap kualitas Apel Malang. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu P0 sebagai kontrol (tanpa edible coating), P1 (pati 0,5% dan kitosan 0,5%), P2 (pati 1,5% dan kitosan 0,5%), dan P3 (pati 2,5% dan kitosan 0,5%), masing-masing tiga ulangan. Hasil penelitian menunjukkan bahwa edible coating mampu menekan susut bobot dan mempertahankan kualitas sensoris apel. Perlakuan P2 memberikan hasil terbaik dengan susut bobot terendah sebesar 8,45%. Hasil One-Way ANOVA menunjukkan nilai signifikansi 0,000 (p<0,05), yang berarti variasi konsentrasi edible coating berpengaruh nyata terhadap susut bobot apel. Formulasi pati 1,5% dan kitosan 0,5% merupakan perlakuan paling efektif dalam mempertahankan kualitas Apel Malang selama penyimpanan.

RAYHAN ANDRIYETTA. Utilization of Raja Banana Peel Waste (Musa sapientum L.) and Shrimp Shell Waste (Litopenaeus vannamei) as Ingredients for Edible Coating. Supervised by SEPTIAN FAUZI DWI SAPUTRA and WONNY AHMAD RIDWAN This study aimed to use Raja banana peel waste (Musa sapientum L.) and Vaname shrimp shell waste (Litopenaeus vannamei) to make a starch- and chitosan-based edible coating for maintaining the quality of Malang apples. The study used a Completely Randomized Design (CRD) with four treatments: P0 (without edible coating), P1 (0,5% starch and 0,5% chitosan), P2 (1,5% starch and 0,5% chitosan), and P3 (2,5% starch and 0,5% chitosan), with three replications. Weight loss characteristics were used as the observed parameters. The use of edible coating reduced weight loss and helped maintain the sensory quality of the apples. P2 gave the best results, with the lowest weight loss at 8,45%. The ANOVA test gave a significance value of 0.000 (p<0.05), showing that the edible coating concentration significantly affected apple weight loss. The use of 1,5% starch and 0,5% chitosan was the most effective treatment for maintaining the quality of Malang apples during storage.