| dc.contributor.advisor | Darmawati, Emmy | |
| dc.contributor.author | Heriansyah, Buddy | |
| dc.date.accessioned | 2014-12-12T02:05:06Z | |
| dc.date.available | 2014-12-12T02:05:06Z | |
| dc.date.issued | 2014 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/71304 | |
| dc.description.abstract | The freshness of Rambutan fruits is sometimes is only observed by the outer appearance, likely its hair and the skin colour of the fruits. To maintain the freshness of rambutan fruits, one of which to do is the Aloe vera L. coating combined to void volume packaging. The purpose of this research were to determine the influence of optimum concentration of Aloe vera L. and void volume given in the packaging towards rambutan fruits freshness. This research was conducted at 3 different concentration (0%, 25% and 50%) of Aloe vera L. solution and 2 different void volume combinations (0% and 25%) of packaging with 10 oC of storage temperature. According to observation and statistical analysis showed that the best results were 25 % Aloe vera L. coating and 25 % void volume of packaging. Based on that treatment, skin and hair appearance of the fruits could be accepted by consumer until 10 day of storage. | en |
| dc.language.iso | id | |
| dc.subject.ddc | Bogor-Jawa barat | en |
| dc.subject.ddc | 2014 | en |
| dc.subject.ddc | Packaging | en |
| dc.subject.ddc | Agricultural Engineering | en |
| dc.title | Kombinasi Pelapisan Lidah Buaya (Aloe vera L.) dan Void Volume Kemasan untuk Mempertahankan Kesegaran Buah Rambutan (Nephelium lappaceum, Linn.) | en |
| dc.subject.keyword | void volume packaging. | en |
| dc.subject.keyword | rambutan | en |
| dc.subject.keyword | coating | en |
| dc.subject.keyword | freshness | en |
| dc.subject.keyword | Aloe vera L. | en |
| dc.subject.keyword | Bogor Agricultural University (IPB) | en |
