| dc.contributor.advisor | SETIAWAN, CHANDRA KURNIA | |
| dc.contributor.author | JULYNASARI, KIKY | |
| dc.date.accessioned | 2018-10-09T06:56:15Z | |
| dc.date.available | 2018-10-09T06:56:15Z | |
| dc.date.issued | 2018-05-19 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/21959 | |
| dc.description | Perlakuan pemotongan pada fresh-cut buah apel beresiko menjadikan browning. Ada beberapa metode untuk menghambat browning dengan menambahkan bahan anti-browning antara lain L-arginin, asam askorbat dan asam sitrat. Penelitian bertujuan untuk mendapatkan konsentrasi L-arginin, asam askorbat dan asam sitrat yang tepat, sebagai penghambat browning dan mempertahankan kualitas serta masa simpan buah apel Manalagi potong segar. Penelitian dilakukan dengan rancangan percobaan faktor tunggal yang disusun dalam Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Percobaan yang diujikan terdiri dari L-arginin 8 g/L, 16 g/L, 24 g/L asam askorbat 8 g/L, asam askorbat 16 g/L, asam askorbat 24 g/L, asam sitrat 8 g/L, asam sitrat 16 g/L, asam sitrat 24 g/L yang disusun dalam 9 perlakuan dan sebagai pembanding dilakukan perlakuan tanpa perendaman. Hasil penelitian menunjukkan bahwa perendaman L-arginin 16 g/L memiliki penghambat browning yang lebih baik pada fresh-cut buah apel Manalagi hingga hari ke 10. | en_US |
| dc.description.abstract | Cutting treatment on fresh-cut apple could increase risk of browning. There are several methods to inhibit browning by adding anti-browning ingredients such as L-arginine, ascorbic acid and citric acid. The study aimed to obtain appropriate concentration of L-arginine, ascorbic acid and citric acid, as anti browning agent to maintain quality and shelf life of fresh-cut apple cv Manalagi. This Research was carried out in a single factor experimental design and arranged in completely randomized design (CRD) with three replications. The experiments analysis consisted of L-arginine 8 g / L, 16 g / L, 24 g / L ascorbic acid 8 g / L, ascorbic acid 16 g / L, ascorbic acid 24 g / L, citric acid 8 g / L, citric acid 16 g / L, citric acid 24 g / L the treatment consists in 9 combination which is treatments and additional no treatment as control. The result showed that L-arginine treatment with 16 g / L was better inhibiting in browning on fresh-cut apple cv Manalagi up to 10 days. | en_US |
| dc.publisher | FAKULTAS KEDOKTERAN DAN ILMU KESEHATAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Manalagi-apple Fresh-cut; Browning; L-arginine; Ascorbic acid; Citric Acid | en_US |
| dc.title | EFEKTIFITAS PEMBERIAN L-ARGININ, ASAM ASKORBAT DAN ASAM SITRAT DALAM MENGHAMBAT BROWNING PADA Fresh-cut APEL MANALAGI (Malus sylvestris Mill) | en_US |
| dc.type | Thesis
SKR
FKIK
245 | en_US |
