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dc.contributor.advisorUTAMA, NAFI ANANDA
dc.contributor.advisorPRABASARI, INDIRA
dc.contributor.authorWIDYAWATI, MAUL YULY
dc.date.accessioned2019-04-15T07:09:22Z
dc.date.available2019-04-15T07:09:22Z
dc.date.issued2019-03-19
dc.identifier.urihttp://repository.umy.ac.id/handle/123456789/26082
dc.descriptionBeberapa 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.abstractSeveral 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.publisherFAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTAen_US
dc.subjectManalagi-apple Fresh-cut; Browning; Sodium Bisulfiteen_US
dc.titlePENGARUH BERBAGAI ANTI BROWNING TERHADAP UMUR SIMPAN DAN KUALITAS FRESH-CUT APEL MANALAGI (Malus sylvestris Mill.)en_US
dc.typeThesisen_US


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