| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.author | WIDYAWATI, MAUL YULY | |
| dc.date.accessioned | 2019-04-15T07:09:22Z | |
| dc.date.available | 2019-04-15T07:09:22Z | |
| dc.date.issued | 2019-03-19 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/26082 | |
| dc.description | Beberapa metode dilakukan untuk menghambat browning dengan menambahkan berbagai bahan anti-browning seperti Natrium bisulfit dan l-arginin. Penelitian ini telah dilaksanakan di Laboratorium Pascapanen Universitas Muhammadiyah Yogyakarta pada bulan September 2018. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian berbagai anti-browning dalam mempertahankan umur simpan dan kualitas fresh cut buah apel Manalagi. Penelitian dilakukan dengan rancangan percobaan faktor tunggal yang disusun dalam Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Percobaan yang dilakukan terdiri dari Natrium bisulfit 50 ppm, 100 ppm, 150 ppm, l-arginin 50 mM, 100 mM, 150 mM yang disusun dalam 6 perlakuan dan sebagai pembanding yaitu perlakuan tanpa perendaman. Hasil penelitian menunjukkan bahwa perendaman natrium bisulfit 50 ppm dan l-arginin 50 mM mampu mempertahankan kualitas dan umur simpan fresh cut buah apel Manalagi selama 9 hari penyimpanan. | en_US |
| dc.description.abstract | Several methods were used to inhibit browning by adding various anti-browning ingredients such as Sodium bisulfite and l-arginine. This research was carried out at the Laboratory of Postharvest Technology, Universitas Muhammadiyah Yogyakarta in September 2018. This study aimed to determine the effect of various anti-browning in maintaining the shelf life and quality of fresh cut Manalagi apples. The study was conducted with a single factor trial design arranged in a Completely Randomized Design (CRD) with 3 replications. The experiment consisted of 50 ppm, 100 ppm, 150 ppm Sodium bisulfite, 50 mM, 100 mM, 150 mM l-arginine, which was arranged in 6 treatments and as a comparison, without immersion treatment. The results showed that the immersion of 50 ppm sodium bisulfite and 50 mM l-arginine were able to maintain the quality and shelf life of fresh cut Manalagi apples for 9 days of storage. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Manalagi-apple Fresh-cut; Browning; Sodium Bisulfite | en_US |
| dc.title | PENGARUH BERBAGAI ANTI BROWNING TERHADAP UMUR SIMPAN DAN KUALITAS FRESH-CUT APEL MANALAGI (Malus sylvestris Mill.) | en_US |
| dc.type | Thesis
SKR
FP
178 | en_US |
