Browsing Faculty of Agriculture by Author "UTAMA, NAFI ANANDA"
Now showing items 21-29 of 29
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PENGARUH PEMBERIAN CaCl2 DAN EDIBLE COATING ALGINAT TERHADAP UMUR SIMPAN BUAH PEPAYA CALIFORNIA (Carica papaya L.) POTONG SEGAR
RARANTA, NATASYA ANNISA PUTRI (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2019-07-25)The additioned of CaCl2 and edible coating alginate is known to maintained the quality of the fruit, so it could extend the shelf life of fresh cut fruit. This research has been carried out in Laboratory of Postharvest ... -
PENGARUH PEMBERIAN EDIBLE COATING CINCAU HIJAU DAN MINYAK ATSIRI VANILI TERHADAP PERTUMBUHAN BAKTERI DAN UMUR SIMPAN JAMBU AIR VARIETAS CITRA
YULIANTI, YULIANTI (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2020-04-03)The research aimed to determine the effect of green grass jelly edible coating and vanilla essential oil to extend the shelf life and bacterial growth of water apple Citra varieties. This study was conducted on a Completely ... -
PENGARUH PEMBERIAN KOMBINASI EDIBLE COATING KITOSAN DAN ALGINAT TERHADAP UMUR SIMPAN BUAH STROBERI (FRAGARIA ANANASSA )
PRANAWISTU, RIZKI YUDA (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA YOGYAKARTA, 2018-09)Penelitian ini bertujuan untuk mengetahui perlakuan terbaik dari edible coating kitosan dan alginat terhadap umur simpan buah stroberi. Penelitian dilakukan di Laboratorium Pascapanen Fakultas Pertanian Universitas ... -
PENGARUH PEMBERIAN MINYAK ATSIRI VANILI DAN KEMANGI DALAM EDIBLE COATING ALGINAT SEBAGAI ANTIBAKTERI Fresh-cut APEL MANALAGI (Malus sylvestris Mill.)
DEWI, DINITA WULANDARI (FP UMY, 2019)Penelitian ini bertujuan menentukan konsentrasi terbaik dari berbagai konsentrasi minyak atsiri vanili dan kemangi dan menentukan kombinasi terbaik dari edible coating alginat dan minyak atsiri vanili dan kemangi sebagai ... -
PENGARUH PENAMBAHAN KONSENTRASI MINYAK ATSIRI LEMON DAN KAYU MANIS DALAM EDIBLE COATING ALGINAT PADA KUALITAS FRESH-CUT PEPAYA CALINA (Carica papaya L.)
LUDDAYANTI, CITRA DIAN (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2019-07-25)The research aimed to find out the best concentration from various lemon essential oil and cinnamon essential oil concentration as antimicrobial agent to inhibit the growth of microbial decomposition on the quality of ... -
PENGARUH PENAMBAHAN MADU PADA BAHAN EDIBLE COATING BERBASIS ALGINAT TERHADAP KUALITAS FRESH-CUT BUAH PEPAYA CALIFORNIA (Carica papaya L.)
JUWITA, ARTHARY PUTTY (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2019-07-25)The research aimed to find out the best concentration from various honey concentration as antimicrobial agent to inhibit the growth of microbial decomposition and maintain quality of fresh cut papaya fruit. The experiment ... -
PENGARUH PUPUK ORGANIK CAIR (POC) RUMPUT LAUT (Sargassum sp.) SEBAGAI PUPUK DAUN TERHADAP PERTUMBUHAN DAN HASIL TANAMAN TERUNG UNGU (Solannum mengolena L.)
HARYADI, HARYADI (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2018-12-17)This study aims to (1) Test the effect of giving leaf fertilizer from seaweed liquid organik fertilizer on growth and yield on purple eggplant plants (2) Obtaining the right dose of liquid seaweed organik fertilizer on ... -
PENGARUH UMUR PINDAH BIBIT DARI BIJI TERHADAP PERTUMBUHAN DAN HASIL BAWANG MERAH (Allium cepa Var. Aggragatum group) VARIETAS TUKTUK DI TANAH PASIR PANTAI DAN PASIR MERAPI
SYARIFUDDIN, SYARIFUDDIN (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2018-12-17)The purpose of this research is to know the effect of interaction between seeding age and soil type of sand used and to know the age of the most suitable seedlings to be transferred to the sand beach soil and Merapi sand ... -
UJI EFEKTIVITAS BERBAGAI BAHAN ANTI BROWNING PADA FRESH-CUT APEL MANALAGI (Malus sylvestris Mill)
HARDIANTI, RETNO (FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA, 2019-03-18)Fresh-cut is one of the fruits and vegetables processing which involves washing, stripping and slicing before packaging with low temperature for storage so that it is easy to consume without losing its freshness and ...