| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.author | JUWITA, ARTHARY PUTTY | |
| dc.date.accessioned | 2019-08-27T02:28:37Z | |
| dc.date.available | 2019-08-27T02:28:37Z | |
| dc.date.issued | 2019-07-25 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/28404 | |
| dc.description | Penelitian ini bertujuan untuk menentukan konsentrasi terbaik dari berbagai
konsentrasi madu sebagai antimikroba bagi mikroba pembusuk pada fresh cut
buah pepaya California dalam mempertahankan kualitas buah pepaya terolah
minimal. Penelitian menggunakan metode percobaan yang disusun dalam
Rancangan Acak Lengkap (RAL) dengan rancangan percobaan faktor tunggal
yang terdiri dari 4 perlakuan yaitu : 1) madu 5 %, 2) madu 10%, 3) madu 15% dan
4) madu 20%. Hasil menunjukkan madu 20% dapat menekan jumlah
pertumbuhan mikroba fresh cut buah pepaya. Penggunaan edible coating alginat
dengan penambahan madu terbukti dapat mempertahankan kualitas fresh cut buah
pepaya. Konsentrasi madu 20% dapat mempertahankan kualitas kimia (total asam
dan kadar vitamin C) dan mikrobiologi buah. Edible coating alginat dengan
penambahan madu dapat mempertahankan kualitas fresh cut buah pepaya
California hingga hari ke-6 penyimpanan | en_US |
| dc.description.abstract | The research aimed to find out the best concentration from various honey
concentration as antimicrobial agent to inhibit the growth of microbial
decomposition and maintain quality of fresh cut papaya fruit. The experiment was
designed with Completely Randomized Design using four treatments as follows:
1) honey 5 %, 2) honey 10%, 3) honey 15% and 4) honey 20%. The result
indicated that honey 20% can reduce the amount of microbial growth of fresh cut
papaya fruit. The use of edible coating alginate with the addition of honey was
proven to be able to maintain the quality of fresh cut papaya. Concentration of
honey 20% could maintain chemical (titratable acidity and vitamin C) and
microbiology on fresh cut papaya fruit. Edible coating alginate and honey was
able to maintain the quality of fresh cut papaya up to 6 days. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | California-papaya fresh cut, honey, Edible coating, Alginate | en_US |
| dc.title | PENGARUH PENAMBAHAN MADU PADA BAHAN EDIBLE COATING BERBASIS ALGINAT TERHADAP KUALITAS FRESH-CUT BUAH PEPAYA CALIFORNIA (Carica papaya L.) | en_US |
| dc.type | Thesis
SKR
FP
135 | en_US |
