| dc.contributor.advisor | Darmawati, Emmy | |
| dc.contributor.author | Saputri, Anggun Cahyaning | |
| dc.date.accessioned | 2022-08-16T00:10:07Z | |
| dc.date.available | 2022-08-16T00:10:07Z | |
| dc.date.issued | 2022-08-15 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/113646 | |
| dc.description.abstract | Bunga Aster (Callistephus chinensis L.) merupakan salah satu bunga yang dapat dimakan (edible flower). Sifat bunga yang mudah rusak menjadi kendala dalam bisnis bunga khususnya edible flower. Alternatif teknologi pascapanen yang dapat dilakukan terkait penyimpanan edible flower yaitu pengemasan dan penyimpanan pada suhu rendah. Penelitian ini bertujuan mengkaji pengaruh jenis kemasan dan suhu penyimpanan terhadap perubahan mutu dan umur simpan edible flower pada bunga Aster sehingga didapatkan kombinasi jenis kemasan dan suhu penyimpanan terbaik untuk mempertahankan mutu bunga. Tahapan penelitian dimulai dari persiapan sampel, analisis kemasan, pengemasan sampel (pada kemasan PP, PET, aluminium foil, dan kontrol), penyimpanan (pada suhu 10 ºC dan 20 ºC), dan pengamatan selama 6 hari masa simpan. Hasil penelitian menunjukkan kombinasi kemasan PP dan suhu penyimpanan 10 ºC (A1B1) merupakan perlakuan terbaik yang mampu mempertahankan mutu. Hasil uii organoleptik sampai hari ke-6 untuk perlakuan A1B1 masih bisa diterima panelis dari segi warna, kesegaran dan kesukaan secara keseluruhan. Pada hari ke-6, mutu dari perlakuan A1B1 terdiri dari kadar air sebesar 76.38% dari nilai awal 80.35%, susut bobot sebesar 25.66%, nilai L sebesar 25.28 dari nilai awal 31.52, dan nilai ºhue sebesar 321.63º dari nilai awal 322.13º | id |
| dc.description.abstract | Aster (Callistephus chinensis L.) are one of the flowers that can be consumed by humans (edible flower). Flowers are easily damaged is an obstacles in the edible flower business. Alternative post-harvest technology that can be done related to edible flower storage is packaging and storage at low temperatures. This study aims to examine the effect of packaging type and storage temperature on changes in quality and shelf life of edible flowers on. The research stages started from sample preparation, packaging analysis, sample packaging (PP, PET, aluminum foil, control), storage (temperatures 10 ºC and 20 ºC), and observation for 6 days of storage. The results showed that the combination of PP packaging and storage temperature of 10 ºC (A1B1) was the best treatment that was able to maintain quality. The results of the A1B1 organoleptic test on the 6th day can still be accepted by panelists in terms of color, freshness and overall preference. On day 6, the quality of A1B1 consisted of a water content of 76.38% from an initial value of 80.35%, weight loss of 25.66%, an L value of 25.28 from an initial value of 31.52, and a hue value of 321.63º from an initial value of 322.13º. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Jenis Kemasan dan Suhu Penyimpanan untuk Meningkatkan Umur Simpan Bunga Aster (Callistephus chinensis L.) | id |
| dc.title.alternative | Type of Packaging and Storage Temperature to Increase the Shelf Life of Aster Flower (Callistephus chinensis L.) | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | Bunga Aster | id |
| dc.subject.keyword | edible flower | id |
| dc.subject.keyword | kemasan | id |
| dc.subject.keyword | suhu penyimpanan | id |
| dc.subject.keyword | Aster flower | id |
| dc.subject.keyword | edible flower | id |
| dc.subject.keyword | packaging | id |
| dc.subject.keyword | storage temperature | id |
