| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.author | RARANTA, NATASYA ANNISA PUTRI | |
| dc.date.accessioned | 2019-08-27T01:35:23Z | |
| dc.date.available | 2019-08-27T01:35:23Z | |
| dc.date.issued | 2019-07-25 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/28394 | |
| dc.description | Pemberian CaCl2 dan edible coating alginat diketahui dapat mempertahankan kualitas buah, sehingga dapat memperpanjang umur simpan buah potong segar. Penelitian ini telah dilaksanakan di Laboratorium Pascapananen Universitas Muhammadiyah Yogyakarta pada bulan Mei 2019. Penelitian ini bertujuan untuk mengetahui pengaruh dan konsentrasi terbaik antara edible coating alginat dan CaCl2 pada buah pepaya California potong segar. Penelitian ini dilaksanakan dalam Rancangan Acak Lengkap (RAL) dengan rancangan percobaan faktorial yakni faktor konsentrasi CaCl2 yang terdiridari 3 aras dan konsentrasi alginat 2 aras dalam 6 perlakuan. Faktor pertama yaitu Alginat 0% dan Alginat 2%, kemudia faktor kedua yaitu CaCl2 0%, CaCl2 3% dan CaCl2 6%. Hasil penelitian menunjukkan, pemberian edible coating kombinasi alginat dan CaCl2 hanya berpengaruh terhadap pengamatan total padatan terlarut fresh cut buah pepaya California dan pemberian masing-masing alginat, CaCl2 3% dan CaCl2 6% dapat | en_US |
| dc.description.abstract | The additioned of CaCl2 and edible coating alginate is known to maintained the quality of the fruit, so it could extend the shelf life of fresh cut fruit. This research has been carried out in Laboratory of Postharvest Technology Faculty of Agriculture Universitas Muhammadiyah Yogyakarta in May 2019. This study purpose to determine the optimum effect and concentration between edible coating alginat and CaCl2 on fresh cut California papaya. This research was carried out in Completely Randomized Design (CRD) with factorial experimental design, such as the factor of CaCl2 concentration consisting of 3 levels and 2 levels of alginate concentration in 6 treatments. The first factor is alginate 0% and alginate 2%, then the second factor is CaCl2 0% , CaCl2 3% and CaCl2 6%. The results showed that the additions of a combination alginate and CaCl2 edible coatings only affcted he observation of total dissolved solids of fresh cut California papaya and the additions of each alginate, CaCl2, 3% CaCl2 and 6% CaCl2 could extend the shelf life of fresh cut California papaya until the 10th day. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Alginate edible coating, CaCl2, fresh cut, California papaya | en_US |
| dc.title | PENGARUH PEMBERIAN CaCl2 DAN EDIBLE COATING ALGINAT TERHADAP UMUR SIMPAN BUAH PEPAYA CALIFORNIA (Carica papaya L.) POTONG SEGAR | en_US |
| dc.type | Thesis
SKR
207 | en_US |
