dc.contributor.advisor | Sugiarto | |
dc.contributor.author | Pangesti, Achsania Dewi | |
dc.date.accessioned | 2021-10-04T12:44:53Z | |
dc.date.available | 2021-10-04T12:44:53Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/109557 | |
dc.description.abstract | Jambu kristal merupakan komoditas hortikultura dengan umur simpan pendek serta cepat mengalami perubahan mutu pascapanen. Teknologi penanganan pascapanen diperlukan untuk mempertahankan mutu dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menganalisis pengaruh pelapisan kitosan, suhu, serta interaksinya terhadap mutu dan umur simpan jambu kristal selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dua faktor, yaitu pelapisan dan suhu. Faktor pelapisan terdiri dari dua taraf, yaitu pelapisan kitosan 2.5% dan tanpa pelapisan. Faktor suhu terdiri dari dua taraf, yaitu suhu ruang dan suhu dingin. Hasil analisis menunjukkan pelapisan kitosan 2.5% mampu menghambat penurunan mutu jambu kristal dan suhu yang paling sesuai untuk mempertahankan mutu buah selama penyimpanan adalah suhu dingin. Kombinasi perlakuan pelapisan kitosan 2.5% dan suhu dingin paling optimal dalam mempertahankan mutu dan memperpanjang umur simpannya, terbukti jambu kristal pada perlakuan tersebut dapat bertahan hingga 18 hari atau 9 hari lebih lama dari perlakuan kontrol dengan susut bobot 5.32%, kekerasan 32.20 mm/50g/5detik, total padatan terlarut 9.08 ˚Brix, vitamin C 177.47 mg/100g, kecerahan 57.41, chroma 25.03, dan persentase bagian buah yang rusak 4.37%. | id |
dc.description.abstract | Guava Crystal is a horticultural commodity with a short shelf life and rapid postharvest quality changes. Postharvest handling technology is needed to maintain quality and extend its shelf life. This study aims to analyze the effect of chitosan coating, temperature, and their interaction on the quality and shelf life of crystal guava during storage. This study used a completely randomized design with two factors, namely coating and temperature. The coating factor consists of two levels, namely 2.5% chitosan coating and without coating. The temperature factor consists of two levels, namely room temperature and cold temperature. The analysis results showed that 2.5% chitosan coating can inhibit the decrease in the quality of crystal guava and the best temperature to maintain fruit quality during storage was cold temperature. The combination of 2.5% chitosan coating treatment and cold temperatures was the most optimal in maintaining quality and extending its shelf life, it was proven that crystal guava in that treatment could last up to 18 days or 9 days longer than the control treatment with a weight loss of 5.32%, hardness 32.20 mm/50g/5s, total soluble solid 9.08 Brix, vitamin C 177.47 mg/100g, brightness 57.41, chroma 25.03, and percentage of damaged fruit parts 4.37%. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Pengaruh Pelapisan Kitosan Dan Suhu Terhadap Mutu Buah Jambu Kristal Selama Penyimpanan | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | jambu kristal | id |
dc.subject.keyword | pelapisan kitosan | id |
dc.subject.keyword | suhu | id |
dc.subject.keyword | guava crystal | id |
dc.subject.keyword | chitosan coating | id |
dc.subject.keyword | temperature | id |