BibTex Citation Data :
@article{IJFST25131, author = {Gede Yudasmara}, title = {POTENSI OLIGOCHITOSAN SEBAGAI EDIBLE COATING PADA ANGGUR LAUT (Caulerpa lentillifera) (The Potential of Oligochitosan as an Edible Coating of Sea Grape (Caulerpa lentillifera))}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {16}, number = {2}, year = {2020}, keywords = {Caulerpa lentillifera; edible coating; oligochitosan; pasca panen.}, abstract = { Caulerpa lentillifera merupakan edible seaweed yang memiliki nilai ekonomi tinggi dan banyak dikonsumsi dalam bentuk segar maupun bentuk olahan. Namun, Caulerpa lentillifera sangat mudah rusak dan memiliki umur simpan yang singkat pada proses pasca panen. Agar penurunan mutu dan masa jualnya dapat diperpanjang, maka diperlukan upaya untuk dapat menghambat kerusakannya. Pemberian lapisan tipis oligochitosan pada bagian permukaan Caulerpa lentillifera , merupakan salah satu upaya yang dapat diterapkan, mengingat oligochitosan adalah turunan dari chitosan yang sudah dikenal luas sebagai pengawet alami. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan oligochitosan dengan konsentrasi yang berbeda terhadap daya simpan Caulerpa lentillifera pasca panen. Bahan oligochitosan yang digunakan berupa cairan yang kemudian dilarutkan pada air laut steril untuk setiap konsentrasi perlakuan. Penelitian ini menggunakan metode eksperimental dengan 4 perlakuan yaitu P1 (pencelupan oligochitosan 0,25%), P2 (oligochitosan 0,5%), P3 (oligochitosan 0,75%) dan P0 tanpa pencelupan (kontrol) dengan menggunakan 100-gram Caulerpa lentillifera pada setiap ulangannya sebanyak 3 kali masing-masing selama 7 detik, kemudian ditiriskan dan disimpan ke dalam wadah plastik transparan tertutup pada ruangan bersuhu 20-25 o C. Parameter yang diamati adalah warna, tekstur, aroma dan bobot setelah perlakuan yang dianalisis melalui uji organoleptik dan penimbangan bobot setiap hari selama 7 hari. Hasil penelitian menunjukkan bahwa aplikasi pelapisan oligochitosan secara positif dapat memperpanjang masa simpan dan mampu mempertahankan mutu Caulerpa lentillifera saat pasca panen, selama P0 (3 hari); P1 (4 hari); P2 (5 hari); dan P3 (3 hari). Kadar oligochitosan 0,5% (P2) merupakan kadar yang optimal dalam memperpanjang daya simpan dan mampu mempertahankan karakteristik fisik Caulerpa lentillifera selama 5 hari penyimpanan. Caulerpa lentillifera is edible seaweed with a high economic value which is consumed in a great number both as fresh and processed food. However, it spoils easily and has a very short storage life time in the post-harvest process. In order to stop the degradation of its quality and to prolong its sale time, then there is a need to stop its spoilage. Coating the surface part of Caulerpa lentillifera with a thin oligochitosan layer is one of the efforts that can be used, considering oligochitosan is a chitosan derivative which is widely known as a natural preservative. This study aimed at finding out the effect of the use of oligochitosan covering with different concentrations on the storage lifetime of post-harvest Caulerpa lentillifera. This study used oligochitosan liquid which was dissolved in sterile water in each treatment concentration. This study used an experimental method using 4 (four) treatments: P1 (coating with 0.25% oligochitosan, P2 (coating with 0.5% oligochitosan), P3 (coating with 0.75% oligochitosan) and P0 without coating (control) by using 100 gram of Caulerpa lentillifera at each repetition for 7 seconds and then the Caulerpa lentillifera was drained and stored in a closed transparant plastic container at the room temperature of 20-25 o C. The parameters that were observed were color, texture, aroma, and weight after treatments which were analyzed through the organoleptic test and the weights were measured every day for 7 days. The result showed that the application of the oligochitosan coating positively lengthens the storage lifetime and is able to maintain the quality of the post-harvest Caulerpa lentillifera, with PO (for 3 days); P1 (for 4 days); P2 (for 5 days); and P3 (for 3 days). The 0.5% (P2) Oligochitosan content is the optimal content in lengthening the storage lifetime and is able to maintain the physical characteristics of Caulerpa lentillifera for 5 days storage }, issn = {2549-0885}, pages = {140--144} doi = {10.14710/ijfst.16.2.%p}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/25131} }
Refworks Citation Data :
Caulerpa lentillifera merupakan edible seaweed yang memiliki nilai ekonomi tinggi dan banyak dikonsumsi dalam bentuk segar maupun bentuk olahan. Namun, Caulerpa lentillifera sangat mudah rusak dan memiliki umur simpan yang singkat pada proses pasca panen. Agar penurunan mutu dan masa jualnya dapat diperpanjang, maka diperlukan upaya untuk dapat menghambat kerusakannya. Pemberian lapisan tipis oligochitosan pada bagian permukaan Caulerpa lentillifera, merupakan salah satu upaya yang dapat diterapkan, mengingat oligochitosan adalah turunan dari chitosan yang sudah dikenal luas sebagai pengawet alami. Penelitian ini bertujuan untuk mengetahui pengaruh pelapisan oligochitosan dengan konsentrasi yang berbeda terhadap daya simpan Caulerpa lentillifera pasca panen. Bahan oligochitosan yang digunakan berupa cairan yang kemudian dilarutkan pada air laut steril untuk setiap konsentrasi perlakuan. Penelitian ini menggunakan metode eksperimental dengan 4 perlakuan yaitu P1 (pencelupan oligochitosan 0,25%), P2 (oligochitosan 0,5%), P3 (oligochitosan 0,75%) dan P0 tanpa pencelupan (kontrol) dengan menggunakan 100-gram Caulerpa lentillifera pada setiap ulangannya sebanyak 3 kali masing-masing selama 7 detik, kemudian ditiriskan dan disimpan ke dalam wadah plastik transparan tertutup pada ruangan bersuhu 20-25oC. Parameter yang diamati adalah warna, tekstur, aroma dan bobot setelah perlakuan yang dianalisis melalui uji organoleptik dan penimbangan bobot setiap hari selama 7 hari. Hasil penelitian menunjukkan bahwa aplikasi pelapisan oligochitosan secara positif dapat memperpanjang masa simpan dan mampu mempertahankan mutu Caulerpa lentillifera saat pasca panen, selama P0 (3 hari); P1 (4 hari); P2 (5 hari); dan P3 (3 hari). Kadar oligochitosan 0,5% (P2) merupakan kadar yang optimal dalam memperpanjang daya simpan dan mampu mempertahankan karakteristik fisik Caulerpa lentillifera selama 5 hari penyimpanan.
Caulerpa lentillifera is edible seaweed with a high economic value which is consumed in a great number both as fresh and processed food. However, it spoils easily and has a very short storage life time in the post-harvest process. In order to stop the degradation of its quality and to prolong its sale time, then there is a need to stop its spoilage. Coating the surface part of Caulerpa lentillifera with a thin oligochitosan layer is one of the efforts that can be used, considering oligochitosan is a chitosan derivative which is widely known as a natural preservative. This study aimed at finding out the effect of the use of oligochitosan covering with different concentrations on the storage lifetime of post-harvest Caulerpa lentillifera. This study used oligochitosan liquid which was dissolved in sterile water in each treatment concentration. This study used an experimental method using 4 (four) treatments: P1 (coating with 0.25% oligochitosan, P2 (coating with 0.5% oligochitosan), P3 (coating with 0.75% oligochitosan) and P0 without coating (control) by using 100 gram of Caulerpa lentillifera at each repetition for 7 seconds and then the Caulerpa lentillifera was drained and stored in a closed transparant plastic container at the room temperature of 20-25 oC. The parameters that were observed were color, texture, aroma, and weight after treatments which were analyzed through the organoleptic test and the weights were measured every day for 7 days. The result showed that the application of the oligochitosan coating positively lengthens the storage lifetime and is able to maintain the quality of the post-harvest Caulerpa lentillifera, with PO (for 3 days); P1 (for 4 days); P2 (for 5 days); and P3 (for 3 days). The 0.5% (P2) Oligochitosan content is the optimal content in lengthening the storage lifetime and is able to maintain the physical characteristics of Caulerpa lentillifera for 5 days storage
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