Aplikasi Edible Coating Tepung Tapioka Dengan Oleoresin Daun Kemangi untuk Memperpanjang Umur Simpan Buah Jambu Air Cincalo (Syzygium samarangense [Blume] Merril & L.M. Perry)

AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian

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Title Aplikasi Edible Coating Tepung Tapioka Dengan Oleoresin Daun Kemangi untuk Memperpanjang Umur Simpan Buah Jambu Air Cincalo (Syzygium samarangense [Blume] Merril & L.M. Perry)
Edible Coating Application of Tapioka Flour with Basil Leaf Oleoresin to Extend the Storage Duration of Cincalo Wax Apple Fruit (Syzygium samarangense [Blume] Merril & L.M. Perry)
 
Creator Sumanti, Wiwik
Kusmiadi, Riwan
Apriyadi, Rion
 
Description Jambu air cincalo memiliki aktivitas respirasi non-klimakterik dengan kadar air yang tinggi, sehingga penanganan pascapanen yang tidak tepat akan memicu pertumbuhan cendawan. Penelitian ini bertujuan untuk mengetahui pengaruh edible coating dari oleoresin daun kemangi dan menentukan konsentrasi yang tepat untuk memperpanjang umur simpan buah jambu air cincalo. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, terdapat 4 perlakuan yang merupakan jenis konsentrasi oleoresin daun kemangi yang terdiri dari K0 (tanpa penambahan oleoresin), K1 (0,3% oleoresin), K2 (0,6% oleoresin) dan K3 (0,9% oleoresin) dengan 3 ulangan. Peubah yang diamati adalah susut bobot, total padatan terlarut, total asam buah, kandungan vitamin C dan organoleptik. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi oleoresin daun kemangi berpengaruh tidak nyata terhadap peubah yang diamati, meliputi susut bobot, total padatan terlarut, total asam buah, dan kandungan vitamin C. Semua perlakuan dengan penambahan oleoresin maupun tanpa penambahan oleoresin daun kemangi cenderung memberikan hasil yang sama terhadap buah jambu cincalo.
Cincalo wax apple has non-climacteric respiration activity with high water content, so that not exactly post-harvest handling will trigger fungal growth. This study aims to determine the effect of edible coating from basil leaf oleoresin and determine the best concentration to extend the storage duration of cincalo wax apple. The study used a single completely randomized design (CRD), there were 4 treatments which were the types of basil leaf oleoresin concentrations consisting of K0 (without the addition of oleoresin), K1 (0,3% oleoresin), K2 (0,6% oleoresin) and K3 (0,9% oleoresin) with 3 replications. The variables observed were weight loss, total dissolved solids, total fruit acids, vitamin C content and organoleptic index. The results showed that the treatment of basil leaf oleoresin concentration had no significant effect on the observed variables, including weight loss, total dissolved solids, total fruit acid, and vitamin C content. All treatments with the addition of oleoresin or without the addition of basil leaf oleoresin tend to have the same results on cincalo wax apple.
 
Publisher Universitas Bangka Belitung
 
Date 2020-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/35
10.33019/agrosainstek.v4i1.35
 
Source AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 4 No 1 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 70-78
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 4 No 1 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 70-78
2579-843X
2615-2207
10.33019/agrosainstek.v4i1
 
Language eng
 
Relation https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/35/48
 
Rights Copyright (c) 2020 Wiwik Sumanti, Riwan Kusmiadi, Rion Apriyadi
http://creativecommons.org/licenses/by/4.0
 

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