Identification of Physical Properties Changes for Guava (Psidium guajava L.) During Storage in Modified Evaporative Cooler

AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian

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Title Identification of Physical Properties Changes for Guava (Psidium guajava L.) During Storage in Modified Evaporative Cooler
Identifikasi Perubahan Sifat Fisik Jambu Biji Merah (Psidium guajava L.) Selama Masa Penyimpanan pada Pendingin Evaporatif Termodifikasi
 
Creator Ritonga, Abdul Mukhlis
Furqon, Furqon
Ifadah, Razifah Nur
 
Description Guava (Psidium guajava L.) is one of the horticultural products that could live in tropical areas and has a high economic value. Tropical fruit used to be damaged quickly remaining due to the temperature and humidity condition. Postharvest treatment is required to extend the shelf life of products and to maintain the quality of products such as evaporative coolers for storage. This research aims to: 1). Calculating the rate of decrease for red guava fruit quality during storage in an evaporative cooler and room temperature. 2). Analyze transformation in the physical properties of red guava fruit during storage in an evaporative cooler and room temperature. Variables measured are the effectiveness of cooling, temperature, relative humidity, moisture content, weight loss, hardness, brix levels, and colors. The method of this study was experimental with the object of research is guava, which has a diameter of 7-8 cm horizontal and vertical length of 6-8 cm. Guava fruits that used were obtained from guava plantation in Kampung Penyisihan, Ketenger Village. Data analysis in this study using the equations of kinetical reaction. The results showed that the treatment of evaporative cooling storage can maintain the quality of weight loss, color (Lab), and violent guava. While the temperature treatment room can maintain the quality of the water content, brix levels guava during storage.
Jambu biji merupakan salah satu produk hortikultura yang dapat hidup di daerah tropis dan memiliki nilai ekonomis cukup tinggi. Buah pada daerah tropis cepat mengalami kerusakan terutama disebabkan oleh kondisi suhu dan kelembaban. Diperlukan penanganan pascapanen yang dapat memperpanjang umur simpan produk dan dapat mempertahankan mutu produk seperti alat pendingin evaporatif sebagai tempat penyimpanan. Penelitian ini bertujuan untuk: 1). Menghitung laju penurunan mutu buah jambu biji merah selama masa penyimpanan pada pendingin evaporatif dan suhu ruang. 2). Menganalisis perubahan sifat fisik buah jambu biji merah selama penyimpanan pada pendingin evaporatif dan suhu ruang. Variabel yang diukur meliputi efektifitas pendingin, suhu, kelembaban relatif, kadar air, susut bobot, kekerasan, kadar brix dan warna. Metode yang digunakan dalam penelitian adalah metode eksperimental dengan objek penelitian yaitu jambu biji merah dengan ukuran diameter horizontal 7-8 cm dan panjang vertikal 6-8 cm. Jambu biji merah yang digunakan diperoleh dari perkebunan jambu di Kampung Penyisihan, Desa Ketenger. Analisis data pada penelitian ini menggunakan persamaan kinetika reaksi. Hasil penelitian menunjukan bahwa perlakuan penyimpanan pendingin evaporatif dapat mempertahankan mutu susut bobot, warna (Lab) dan kekerasan jambu biji merah. Sedangkan perlakuan suhu ruang dapat mempertahankan mutu kadar brix jambu biji selama penyimpanan.
 
Publisher Universitas Bangka Belitung
 
Date 2020-09-28
 
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/121
10.33019/agrosainstek.v4i2.121
 
Source AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 112-120
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian; 112-120
2579-843X
2615-2207
10.33019/agrosainstek.v4i2
 
Language eng
 
Relation https://agrosainstek.ubb.ac.id/index.php/agrosainstek/article/view/121/53
 
Rights Copyright (c) 2020 Abdul Mukhlis Ritonga, Furqon Furqon, Razifah Nur Ifadah
http://creativecommons.org/licenses/by/4.0
 

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