dc.contributor.advisor | Sugiarto | |
dc.contributor.advisor | Yuliasih, Indah | |
dc.contributor.author | Shella | |
dc.date.accessioned | 2022-09-28T00:03:04Z | |
dc.date.available | 2022-09-28T00:03:04Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/114717 | |
dc.description.abstract | Rumah Sayur Cisarua merupakan brand penjualan Kelompok Tani Sinar
Mukti. Rumah Sayur Cisarua memasarkan berbagai macam produk hortikultura,
salah satunya yaitu labu siam fresh cut. Produk potong (fresh cut) merupakan
produk yang dapat dimanfaatkan seluruhnya karena telah melalui berbagai
perlakuan. Perlakuan tersebut yaitu pembuangan bagian yang busuk ataupun layu
(trimming), pengupasan (peeling), pencucian, dan pemotongan. Labu siam fresh cut
cepat mengalami penurunan mutu yang ditandai dengan berubahnya warna menjadi
kecoklatan. Penelitian ini bertujuan merancang penanganan pascapanen labu siam
fresh cut yang tepat. Penanganan pascapanen labu siam fresh cut dilakukan dengan
perlakuan kimia, fisik, dan kombinasi. Bahan kimia yang digunakan untuk pelakuan
kimia yaitu asam sitrat (0,5; 1; 1,5%) dan natrium metabisulfit (500, 750, 1000
ppm). Perlakuan fisik dilakukan dengan blansir (10, 20, 30 detik), sedangkan
perlakuan kombinasi merupakan gabungan dari perlakuan kimia dan fisik.
Penanganan pascapanen labu siam fresh cut yang terpilih yaitu dengan perendaman
natrium metabisulfit 500 ppm selama 15 menit. Residu sulfit dari perlakuan tersebut
tidak terdeteksi. Labu siam fresh cut bertahan hingga hari keempat penyimpanan. | id |
dc.description.abstract | Rumah Sayur Cisarua is a selling brand for the Sinar Mukti Farmer Group.
Rumah Sayur Cisarua markets various kinds of horticultural products, one of which
is fresh cut chayote. Fresh cut products are products that can be fully utilized
because they have gone through various treatments. The treatments were removing
rotten or wilted parts (trimming), peeling, washing, and cutting. This study aims to
design an appropriate postharvest handling of fresh cut chayote. Post-harvest
handling of fresh cut chayote is carried out by chemical, physical, and combination
treatments. Chemicals used for chemical treatment are citric acid (0.5; 1; 1.5%) and
sodium metabisulfite (500, 750, 1000 ppm). Physical treatment was carried out by
blanching (10, 20, 30 seconds), while the combination treatment was a combination
of chemical and physical treatments. The postharvest handling of selected fresh cut
chayote is by immersing 500 ppm sodium metabisulfite for 15 minutes. The sulfite
residue from the treatment was not detected. Fresh cut chayote lasts up to the fourth
day of storage. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Penanganan Pascapanen Labu Siam Fresh Cut di Rumah Sayur Cisarua – Bandung Barat | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | blanching | id |
dc.subject.keyword | citric acid | id |
dc.subject.keyword | fresh cut chayote | id |
dc.subject.keyword | sodium metabisulfite | id |