| dc.description.abstract | This special project aimed to determine the appropriate procedure for
extending carved dye radish (CDR) and study the type for coating CDR. From
the results, radish was carved become to rose shape and immersed in peroxyacetic
acid 0.08% and calcium choride 1.5% after that was immersed in food dye solution
such as blue 0.01% 0.05% and pink 0.01% 0.05%. Then, CDR was coated in three
types of coating namely xanthangum, gelatin and agar. From the result xanthangum
has weight loss yield%, firmness and color value more than galatin and agar. CDR
with blue 0.01% has weight loss yield% 3.24, firmness 3.12 N, color value
L* 55.09±0.04, a* -20.52±0.07, b* -15.93±0.57 blue 0.05% has weight loss yield% 3.24,
firmness 26.01 N color value L* 45.54±0.03, a* -25.70±0.20 b* -26.85±-0.29, pink
0.01% has weight loss yield%, 3.09, firmness 23.99 N, color value L* 55.03±0.11,
a* 29.42±0.05, b* -0.39±0.24 and pink 0.05% has weight loss yield% 3.27, firmness
24.41 N, color value L* 45.08±0.07, a* 39.75±0.27, b* 0.30±0.16. The carved radish
with blue and pink storage in plastic box stored in aluminum foil at 3-4 ๐C were
during 5 days. Microorganism indicated that there were no more than 1×106 colonies
per 1 g of sample. | en_US |
