Pengaruh Suhu dan Kemasan (Biodegradable, HDPE perforated) Terhadap Mutu Buah Jeruk Medan

Abstract

Citrus is a perishable agricultural commodities so that it need decent and correct storage process. The objective of this research is to obtain the best combination of type of packaging between Biodegradable and perforated HDPE and the chosen temperature of storage room that is 6-8 0C, 25-260C dan 28-310C. Parameter that used were weight loss, water content, total sugar, total acid, levels of vitamin C, and organoleptic. Weight loss of citrus that packed by perforated HDPE and combination of 6-80C is the lowest, which is 1,48%. Of lowest decreased level of water content is obtained from perforated HDPE and 6-80C which is 89,95%. perforated HDPE and 6-80C combination is capable to hold the biosynthesis of ascorbic acid which has 102,08 mg/100g vitamin C at the end of research. Biodegradable is able to compete perforated HDPE at acceptance of organoleptic. But overall perforated HDPE is slightly better than biodegradable.