| dc.contributor.advisor | UTAMA, NAFI ANANDA | |
| dc.contributor.advisor | PRABASARI, INDIRA | |
| dc.contributor.author | SETIADEVI, AHMAD | |
| dc.date.accessioned | 2020-02-12T02:22:38Z | |
| dc.date.available | 2020-02-12T02:22:38Z | |
| dc.date.issued | 2019-07-25 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/31622 | |
| dc.description | The research aimed to study ascorbic acid, citric acid and sodium bisulfate on carrageenan edible coating as browning inhibition fresh-cut apple Manalagi. The study was conducted in the postharvest laboratory Muhammadiyah University in Yogyakarta from September to October 2018. The research was carried out in a singgel factor experimental design and arranged in completely randomized design (CRD) using seven treatments as follows: 1.) Carrageenan 2% and Ascorbic Acid 2%. 2.) Carrageenan 2% and Ascorbic Acid 3%. 3.) Carrageenan 2% and Citric Acid 2%. 4.) Carrageenan 2% and Cittric Acid 3%. 5.) Carrageenan 2% and Sodium Bisulfate 0.2%. 6.) Carrageenan 2% and Sodium Bisulfate 0.3%. 7.) Without Carrageenan 2% and Anti-Browning (Control). The results showed that carrageenan edible coating 2% treatment and sodium bisulfate 0.3% inhibited browning of fresh cut apple Manalagi, and able to maintain chemical, physical and organoleptic tests properties. | en_US |
| dc.description.abstract | The research aimed to study ascorbic acid, citric acid and sodium bisulfate on carrageenan edible coating as browning inhibition fresh-cut apple Manalagi. The study was conducted in the postharvest laboratory Muhammadiyah University in Yogyakarta from September to October 2018. The research was carried out in a singgel factor experimental design and arranged in completely randomized design (CRD) using seven treatments as follows: 1.) Carrageenan 2% and Ascorbic Acid 2%. 2.) Carrageenan 2% and Ascorbic Acid 3%. 3.) Carrageenan 2% and Citric Acid 2%. 4.) Carrageenan 2% and Cittric Acid 3%. 5.) Carrageenan 2% and Sodium Bisulfate 0.2%. 6.) Carrageenan 2% and Sodium Bisulfate 0.3%. 7.) Without Carrageenan 2% and Anti-Browning (Control). The results showed that carrageenan edible coating 2% treatment and sodium bisulfate 0.3% inhibited browning of fresh cut apple Manalagi, and able to maintain chemical, physical and organoleptic tests properties. | en_US |
| dc.publisher | FAKULTAS PERTANIAN UNIVERSITAS MUHAMMADIYAH YOGYAKARTA | en_US |
| dc.subject | Anti-Browning, Browning, Edible Coating, Apple Manalagi | en_US |
| dc.title | PENGARUH PEMBERIAN ASAM ASKORBAT, ASAM SITRAT DAN NATRIUM BISULFIT PADA EDIBLE COATING KARAGENAN SEBAGAI PENGHAMBAT BROWNING PADA FRESH-CUT APEL MANALAGI (Malus sylvestris Mill) | en_US |
| dc.type | Thesis skr fp 484 | en_US |
