KAJIAN PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS PADA EDIBLE COATING PATI BUAH SUKUN TERHADAP MUTU NANAS MADU POTONG

Pineapple honey is a kind of pineapple that originally comes from Pemalang and its high fructose content makes the taste sweeter rather than an ordinary pineapple. However, the pineapple that has been minimally processed or has been cut is vulnerable to decrease in quality because of the fruit is directly having a contact with the air. So that it has a faster respiration, decreased in weight and the color comes to brownish brown. The purpose of this research was to know whether or not the interaction and the effect between the concentration of starch bread and the concentration addition variation of Alpinia galanga towards physical quality of pineapple honey fruit. The method used in this research was: 2 factors Randomized Block Design (RBD). The first factor was the starch concentration difference, which were 3%, 3,5%, and 4%. The second factor was the concentration addition difference of essential Alpinia galanga , which were 0%, 1%, and 2%. The analyzed parameters were: weight loss, total disolved solids, color intensity (L, a, b), vitamin C, texture, and organoleptic test (aroma and physical appearance). The result of the research showed that edible coating from breadfruit starch with an addition of essential Alpinia galanga was able to inhibit the decrease of pineapple honey quality up to the second day and there was also an interaction between the concentration difference treatment of starch bread and the concentration addition difference of essential Alpinia galanga towards total disolved solids, color intensity (b+) and (L), and texture to the pineapple honey quality. The conclusion of this edible coating research on pineapple honey was the best treatment achieved in S3L3 with day 1 score (weight loss 0,56%;TPT 18,63; texture 0,54, vitamin C 0,18 mg; L 50,73; a+ 1,6; b+ 16,4; organoleptic shape 3,33; and aroma 2,95) and day 2 score (weight loss 3,68%;TPT 18,9; texture 0,46, vitamin C 0,16 mg; L 47,5; a+ 2,16; b+ 15,9; organoleptic shape 3,42; and aroma 3,33)