| dc.description.abstract | Minimally processing in lettuce could accelerate senescense. Hence, the research objectives are to know the effect of beeswax emulsion coating on the quality of minimally-processed-lettuce and determine the best storage condition. The research design used Completely Random Design while the first factor was beeswax concentration: 0, 1, 3, and 5 %, second factor is temperature with level 3-4 °C dan 7-9 °C and third factor was storage days: 3, 7, 10, and 14th. The result showed that the beeswax concentration affects significantly (P<0.05) on the drop weight and damage rate, but there is no interaction between both of them. Ascorbat acid in temperature II sigfinicantly is less than temperature I while acid total tend to be stabil in 3 % concentration beeswax coating. In sensory evaluation, lettuce with 5 % beeswax concentration and 7-9oC temperature almost have the highest score among the other lettuces, but is not significantly different to 3 % beeswax concentration in the same temperature for some parametres. Inconclusion, to maintain the quality of minimally-processed-lettuce, it could be use 3 % beeswax coating with 7-9°C storage temperature and RH 85%. | en |
