| dc.contributor.advisor | UTANA, NAFI ANANDA | |
| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.author | LAKSONO, ADI BOWO | |
| dc.date.accessioned | 2019-04-15T06:17:27Z | |
| dc.date.available | 2019-04-15T06:17:27Z | |
| dc.date.issued | 2019-03-18 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/26074 | |
| dc.description | Penelitian ini bertujuan untuk mengkaji kemampuan edible coating CMC yang dikombinasikan minyak atsiri lemon dan daun sirih dalam menghambat browning serta mengkaji secara fisiologis aktivitas browning fresh-cut Apel Manalagi. Metode penelitian yang digunakan adalah metode eksperimen secara faktorial dengan dua faktor yang disusun dalam Rancangan Acak Lengkap (RAL). Faktor pertama yaitu konsentrasi CMC yang terdiri dari 2 aras yaitu CMC 1 % dan CMC 1,5 %. Faktor kedua adalah konsentrasi minyak atsiri yang terdiri dari 3 aras yaitu minyak atsiri 0%, minyak atsiri daun sirih 0,1 %, minyak atsiri lemon 2 %. Hasil penelitian menunjukkan bahwa penambahan minyak atsiri lemon 2% pada CMC 1,5% merupakan perlakuan dengan kemampuan terbaik karena mampu menekan enzim PPO dan POD. Meskipun demikian, perlakuan edible coating CMC 1,5% tanpa penambahan minyak atsiri mampu menghambat pencoklatan pada penampakan (visual) fresh-cut apel Manalagi | en_US |
| dc.description.abstract | This study aimed to examine the ability of edible coating CMC combined with lemon and betel leaf essential oils in inhibiting browning and assessed physiological browning activity of Manalagi-apples fresh-cut. The research method used was an experimental method in factorial with two factors arranged in a Completely Randomized Design (CRD). The first factor was CMC concentration consist of 2 levels, which were 1% and 1.5%. The second factor was concentration of essential oils consist of 3 levels, which were 0%, betel leaf 0.1%, lemon 2%. The results showed that the addition of lemon essential oil 2% at CMC 1.5% was the best treatment because it was able to suppress PPO and POD enzymes. Nevertheless, the treatment of CMC 1.5% without the addition of essential oils can inhibit browning on the visual of Manalagi-apples fresh-cut. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Manalagi-apples fresh-cut; Edible coating CMC; Essential oil | en_US |
| dc.title | KAJIAN ANTIBROWNING EDIBLE COATING CMC DIPERKAYA MINYAK ATSIRI LEMON DAN DAUN SIRIH PADA FRESH-CUT APEL MANALAGI (Malus sylvestris Mill) | en_US |
| dc.type | Thesis
SKR
92 | en_US |
