| dc.contributor.advisor | SETIAWAN, CHANDRA KURNIA | |
| dc.contributor.author | ARKAN, REYHAN | |
| dc.date.accessioned | 2018-10-09T02:29:04Z | |
| dc.date.available | 2018-10-09T02:29:04Z | |
| dc.date.issued | 2018-05-09 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/21909 | |
| dc.description | Jambu air Dalhari memiliki kekurangan mudahnya penurunan mutu kualitas buah
yang disebabkan proses kehilangan air dan mengakibatkan kulitnya cepat keriput ketika
disimpan suhu ruangan. Aktivitas mikrobia juga dapat mengakibatkan kerusakan pada
buah jambu air. Edible coating salah satu upaya untuk mengurangi resiko kehilangan air
dan pertumbuhan mikrobia. Penelitian ini bertujuan untuk menentukan konsentrasi
kombinasi alginat, minyak atsiri kayu manis dan perendaman CaCl2 untuk
memperpanjang umur simpan, menghambat kecepatan kehilangan air dan pertumbuhan
mikroba pada umur simpan buah Jambu air varietas Dalhari. Penelitian dilakukan di
Laboratorium Pasca Panen Universitas Muhammadiyah Yogyakarta, dilakukan bulan
Oktober - Desember 2017. Metode penelitian yang digunakan adalah metode percobaan
yang disusun dalam Rancangan Acak Lengkap (RAL) dengan rancangan faktor
tunggal, yang terdiri dari 8 perlakuan dan 1 kontrol yaitu perendaman CaCl2 1%, CaCl2
2%, alginat + atsiri kayu manis 1%, alginat + atsiri kayu manis 1,5%, CaCl2 1% + alginat
+ atsiri kayu manis 1%, CaCl2 1% + alginat + atsiri kayu manis 1,5%, CaCl2 2% + alginat
+ atsiri kayu manis 1%, CaCl2 2% + alginat + atsiri kayu manis 1,5%. Hasil penelitian
menunjukkan bahwa perlakuan CaCl2 2% + alginat + atsiri kayu manis 1,5% paling
efektif untuk memperpanjang umur simpan jambu air Dalhari hingga 9 hari. Penambahan
minyak atsiri kayu manis belum mampu menghambat pertumbuhan mikrobia. | en_US |
| dc.description.abstract | Rose apple cv Dalhari easy to loss its water content and quickly wrinkle in room
stored. Microbia activity can also couse damage to the Rose apple. Edible coating is one
of treathment to reduce water loses and inhibit microbial growth on Rose apple cv
Dalhari. This study aims to determine the concentration of cinnamon essential oil and
CaCl2 in alginate to extend the shelf life, inhibit of water losses and microbial growth of
Rose apple cv Dalhari. This research was conducted at Post Harvest Laboratory in
Universitas Muhammadiyah Yogyakarta between October - December 2017. The
research used was experimental method compiled in Completely Random Design (CRD)
with single factor design, consisting of eight treatments and one control: CaCl2 1%,
CaCl2 2%, alginate + cinnamon 1%, alginate + essential cinnamon 1.5%, CaCl2 1% +
alginate + essential cinnamon 1%, CaCl2 1% + alginate + essential cinnamon 1.5%,
CaCl2 2% + alginate + cinnamon 1%, CaCl2 2% + alginate + essential cinnamon 1.5%.
The results showed that the treatment of CaCl2 2% + alginate + atsiri cinnamon 1.5%
was most effective to extend the shelf life of Rose apple cv Dalhari up to 9 days. However
the addition of cinnamon essential oil has not been able to inhibit microbial growth. | en_US |
| dc.publisher | FAKULTAS KEDOKTERAN DAN ILMU KESEHATAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Rose apple cv Dalhari, Edible Coating Alginate, Cinnamon Essential Oils, CaCl2 | en_US |
| dc.title | PENGARUH PEMBERIAN EDIBLE COATING ALGINAT DIPERKAYA MINYAK ATSIRI KAYU MANIS DAN CaCl2 TERHADAP UMUR SIMPAN JAMBU AIR DALHARI (Syzygium samarangense) | en_US |
| dc.type | Thesis
SKR
FKIK
260 | en_US |
