| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.author | LUDDAYANTI, CITRA DIAN | |
| dc.date.accessioned | 2019-08-27T02:34:01Z | |
| dc.date.available | 2019-08-27T02:34:01Z | |
| dc.date.issued | 2019-07-25 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/28406 | |
| dc.description.abstract | The research aimed to find out the best concentration from various lemon
essential oil and cinnamon essential oil concentration as antimicrobial agent to
inhibit the growth of microbial decomposition on the quality of papaya fresh-cut.
The experiment was designed with Completely Randomized Design single factor
using six treatments as follows: 1) alginate 2% + lemon essential oil 2%, 2)
alginate 2% + lemon essential oil 3%, 3) alginate 2% + cinnamon essential oil
0,7%, 4) alginate 2% + cinnamon essential oil 1,5%, 5) alginate 2%, and 6)
without alginate and essential oil. Use of alginate 2% + lemon essential oil 3%
could maintain chemical quality (total soluble solids content and vitamin C), and
organoleptic test on papaya fresh-cut. The result indicated that alginated 2% +
lemon essential oil 3% could maintain quality of papaya fresh-cut for 6 days. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Lemon essential oil, Cinnamon essential oil, Fresh-cut papaya, Alginate | en_US |
| dc.title | PENGARUH PENAMBAHAN KONSENTRASI MINYAK ATSIRI LEMON DAN KAYU MANIS DALAM EDIBLE COATING ALGINAT PADA KUALITAS FRESH-CUT PEPAYA CALINA (Carica papaya L.) | en_US |
| dc.type | Thesis
SKR
206 | en_US |
