Pengaruh Emulsi Minyak Wijen dan Ekstrak Daun Kecombrang sebagai Bahan Pelapis terhadap Atribut Mutu Buah Salak Madu selama Penyimpanan

Buah salak madu merupakan buah perishable dan memiliki umur simpan yang singkat sehingga menyebabkan sulitnya buah dipasarkan. Penelitian ini, bertujuan untuk mencari kombinasi emulsi terbaik dari penambahan ekstrak daun kecombrang dan minyak wijen sehingga mampu untuk menjaga mutu dan memperpanjang masa simpan. %. Penelitian ini, menggunakan Rancangan Acak Kelompok dengan dua faktor perlakuan. Faktor pertama yaitu ekstrak daun kecombrang (K) dengan taraf konsentrasi (0%, 4% dan 8%) dan faktor kedua yaitu minyak wijen (W) dengan taraf konsentrasi (0%, 0,5% dan 1%) dengan parameter yang diuji yaitu susut bobot, warna, total asam, total padatan terlarut, tekstur dan intesitas kerusakan. Pengamatan dilakukan selama 16 hari dengan penyimpanan pada suhu ruang (28-31oC). Hasil penelitian menunjukkan bahwa perlakuan tunggal minyak wijen berpengaruh terhadap total asam tertitrasi sedangkan perlakuan tunggal ekstrak daun kecombrang berpengaruh terhadap perbedaan warna. Interaksi minyak wijen dan ekstrak daun kecombrang berpengaruh terhadap susut bobot, kekerasan, total padatan terlarut dan intensitas kerusakan. Perlakuan K2W2 (ekstrak daun kecombrang 8% dan minyak wijen 1%) merupakan emulsi terbaik karena mampu menghambat laju perubahan mutu buah salak madu. Perlakuan tersebut mampu menghambat perubahan kekerasan buah, total padatan terlarut dan susut bobot buah tetapi belum mampu menghambat laju perubahan total asam dan perbedaan warna. Berdasarkan nilai intensitas kerusakan, perlakuan K2W2 mampu menghambat penurunan bobot dan kekerasan hingga hari ke 10 sedangkan menghambat pertumbuhan jamur hingga hari ke 9. Shelf life of salak madu fruit is relatively short and easily spoile during storage, it makes difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating so it could preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract (K) with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil (W) with concentrations level are (0%, 0,5% and 1%). with the parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all sample were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil has an effect on the total acid while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion K2W2 (kecombrang leaves extract 8% and sesame oil 1%) was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change on texture, total dissolved solids and weight loss, but the combination has not been able to inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, the treatment was able to inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.

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Combining Cellulose and ZnO for Extend the Shelf Life of Fruit

Materials Science Forum ◽

10.4028/www.scientific.net/msf.990.267 ◽

2020 ◽

Vol 990 ◽

pp. 267-271

Author(s):

Abel Kristanto Widodo ◽

Dita Baeti Pridiana ◽

Nafi' Arrizqi ◽

Muthia Nur Fajrina ◽

Deka Setyawan ◽

...

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Nanocomposite Coating ◽

Total Acid ◽

Coating Solution ◽

Paper Production ◽

Paper Making ◽

Paper Waste ◽

Recycle Paper

The increasing level of paper consumption has the effect of cutting down trees for paper production which has disrupted natural sustainability. Paper production is not proportional to the amount of paper waste that is left to accumulate without recycle. Paper making material is 90% cellulose and the rest is material added as a support. This research try to recycle paper that processed chemically and cellulose isolating is by modifying it into nanoparticles with the addition of ZnO (nanosized) to produce nanocoating. Nanocoating production produces a nanocomposite coating solution with 0% and 1% cellulose + ZnO (nanosized) concentration (w/w cellulose). The result of this research can applied on salak fruit with parameters of weight loss and total acid. The parameters show changes in weight loss and total acid that will decrease every day with the coating treatment using cellulose, but the addition of ZnO (nanosized) can show the best results. The finding of this study could be used as extending the shelf life of fruit.

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Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v12i1.15521 ◽

2020 ◽

Vol 12 (1) ◽

pp. 1-8

Author(s):

Dewi Fortuna Ayu ◽

Raswen Efendi ◽

Vonny Setiaries Johan ◽

Lutfi Habibah

Keyword(s):

Weight Loss ◽

Total Dissolved Solids ◽

Edible Coating ◽

Lycopersicum Esculentum ◽

Sago Starch ◽

Dissolved Solids ◽

Randomized Design ◽

Completely Randomized Design ◽

Alpinia Purpurata

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage. The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained. The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage. The data obtained were statistically analyzed using Anova and DNMRT at a 5% level. The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture. The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color. The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

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KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2019.v07.i01.p11 ◽

2019 ◽

Vol 7 (1) ◽

pp. 98

Author(s):

Yohannes Eko Putra Simanullang ◽

Ida Bagus Wayan Gunam ◽

Ni Made Wartini

Keyword(s):

Block Design ◽

Total Dissolved Solids ◽

Total Sugar ◽

Total Acid ◽

Dissolved Solids ◽

Arabic Gum ◽

Main Research ◽

Randomized Block Design ◽

Stabilizer Concentration ◽

Two Factors

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak juice, Stabilizers, Concentration , CMC, gelatin, gum arab

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APLIKASI PRA PENDINGINAN TERHADAP DAYA SIMPAN BUAH TOMAT (Solanum lycopersicum L.) (Pre-cooling Application to Shelflife Tomatos Fruit (Solanum lycopersicum L.))

AgriPeat ◽

10.36873/agp.v20i01.22 ◽

2019 ◽

Vol 20 (01) ◽

pp. 27-35

Author(s):

Admin Journal

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Solanum Lycopersicum ◽

Treatment Time ◽

Tomato Fruit ◽

Acid Value ◽

Total Acid ◽

Dissolved Solids ◽

Solanum Lycopersicum L ◽

A Value

ABSTRACTThe objectives of this study were: To know the influence of the pre-cooling duration on the quality tomato fruit, and the influence of the pre-cooling duration on the tomato fruit shelflife. Implementation of this research activity conducted for one month starting in March-April 2017, which is located in Laboratory of Department of Agriculture Cultivation, Faculty of Agriculture, University of Palangkaraya, Central Kalimantan Province. This study used a Single Randomized Complete Random (RAL) design with a pre-cooling treatment time consisting of 4 (four) treatments ie P0 = Without pre- cooling, P15 = Pre-cooling 15 minutes, P30 = Pre-cooling 30 minutes, and P45 = Pre-cooling 45 minutes. The observed variables were water content, vitamin C, weight loss, total acid, and total dissolved solids. The results showed that pre-cooling P15 was able to provide a good shelf life of up to 17 days. A 15-minute pre-cooling treatment is the best result in minimizing moisture evaporation. Vitamin C has increased in days 5 th, 7 th, and 9 th. The highest weight loss was in pre-cooling 30 minutes 7 days with a value of 5.47%, indicating an increased weight shrinkage value in a 15-minute pre-cooling treatment. The highest total acid value on 3 day was pre-cooling treatment of 15 minutes with a value of 5.28%, indicating the total acid value during storage increased and decreased. The total content of dissolved solids did not differ significantly between the pre-cooling treatment of tomatoes. Pre-cooling treatment can extend the shelf life.Keywords: Tomato fruit, Pre-coling, quality, shelf lifeABSTRAKTujuan dari penelitian ini adalah mengetahui pengaruh lama pra-pendinginan terhadap mutu buah tomat, dan mengetahui pengaruh lama pra-pendinginan terhadap daya simpan buah tomat. Pelaksanaan kegiatan penelitian ini dilaksanakan selama satu bulan dimulai pada bulan Maret-April 2017, yang bertempat di Laboratorium Jurusan Budidaya Pertanian, Fakultas Pertanian, Universitas Palangka Raya, Provinsi Kalimantan Tengah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan perlakuan lama waktu pra-pendinginan yang terdiri dari 4 (empat) perlakuan yaitu P0 = Tanpa pra-pendinginan, P15 = Pra-pendinginan 15 menit, P30 = Pra-pendinginan 30 menit, dan P45 = Pra-pendinginan 45 menit. Variabel yang diamati yaitu kadar air, vitamin C, susut bobot, total asam, dan total padatan terlarut. Hasil penelitian menunjukan bahwa pra-pendinginan P15 mampu memberi masa simpan yang baik sampai 17 hari. Perlakuan pra-pendinginan 15 menit merupakan hasil terbaik dalam memperkecil penguapan kadar air. Vitamin C mengalami peningkatan pada hari ke-5, 7, dan ke-9. Susut bobot tertinggi terdapat pada pra-pendinginan 30 menit hari ke- 7dengan nilai 5,47%, hal ini menunjukan nilai susut bobot meningkat di perlakuan pra-pendinginan 15 menit. Nilai total asam tertinggi pada hari ke-3 yaitu perlakuan pra-pendinginan 15 menit dengan nilai 5,28 %, hal ini menunjukan nilai total asam selama penyimpanan mengalami kenaikan dan penurunan.Ngadiono, dkk Aplikasi Para Pendinginan Terhadap Daya Simpan…….28Kandungan total padatan terlarut tidak berbeda nyata antara perlakuan pra-pendinginan buah tomat.Perlakuan pra-pendinginan dapat memperpanjangmasa simpan.Kata kunci : buah tomat, pra-pendinginan, mutu, masa simpan

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Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

Jurnal Agritechno ◽

10.20956/at.v13i2.358 ◽

2020 ◽

pp. 105-111

Author(s):

Rizki Adrianto ◽

Damar Wiraputra ◽

Masmulki Daniro Jyoti ◽

Arifia Zulaika Andaningrum

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Incubation Temperature ◽

Ph Value ◽

Total Dissolved Solids ◽

Organoleptic Properties ◽

Total Acid ◽

Dissolved Solids ◽

Acid Ph ◽

Organoleptic Test

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC

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PEMANFAATAN PISANG TANDUK (Musa x paradisiaca L.) DAN SIRSAK (Annona muricate L.) DALAM PEMBUATAN SELAI LEMBARAN SUMBER SERAT

Pro Food ◽

10.29303/profood.v6i2.153 ◽

2021 ◽

Vol 6 (2) ◽

pp. 757

Author(s):

Eveline Eveline ◽

Angelina Cornelia Hindarto

Keyword(s):

Shelf Life ◽

Dietary Fiber ◽

Total Dissolved Solids ◽

Fiber Content ◽

Dissolved Solids ◽

Hedonic Value ◽

Horticultural Products

ABSTRACT Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutritional and fiber content is making sheeted jam. This study aims to determine the ratio of puree horn plantain and soursop, and to determine the ratio of carrageenan:konjac hydrocolloid and the concentration of hydrocolloid in the making of fiber source sheet jam. Initially, horn plantain and soursop were made into a puree (ratio of horn banana puree : soursop = 1:0, 3:1, 1:1, 1:3, and 0:1). The 1:3 ratio was chosen as the best ratio (fiber content of 5.82%) and was subsequently used in the determination of the hydrocolloid ratio of carrageenan: konjac (1:0, 1:1, and 1:2) and the concentration of hydrocolloid (1.0; 1.5; and 2%). A ratio of 1:1 with a concentration of 2% hydrocolloid produces the best sheeted jam based on dietary fiber content of 5.60%; syneresis 0.28%; pH 3.43-3.62; total dissolved solids (TDS) 33.73-34.87° Brix; hardness 671,74 g; water 45.79%; ash 0.08%; fat 0.05%; protein 0.35%; carbohydrates (by difference) 53.73%; and still accepted by consumers with the overall hedonic value (4.91 on a scale of 7.00 [neutral]). Keywords: fibre; hidrocoloid, jam; plantain; soursop ABSTRAK Pisang tanduk dan sirsak merupakan produk hortikultura buah-buahan klimakterik yang mengandung gizi dan serat tingi, namun memiliki waktu simpan relatif singkat setelah panen. Salah satu solusi agar keduanya tetap dapat dikonsumsi dengan mempertahankan kandungan gizi dan seratnya adalah pembuatan selai lembaran. Penelitian ini bertujuan untuk menentukan rasio puree pisang tanduk dan sirsak, serta menentukan rasio hidrokoloid karagenan:konjac dan konsentasi hidrokoloid dalam pembuatan selai lembaran sumber serat. Awalnya, pisang tanduk dan sirsak dijadikan puree (rasio puree pisang tanduk:sirsak = 1:0, 3:1, 1:1, 1:3, dan 0:1). Rasio 1:3 terpilih sebagai rasio terbaik (kandungan serat 5,82%) dan selanjunya digunakan dalam penentuan rasio hidrokoloid karagenan:konjac (1:0, 1:1, dan 1:2) serta konsentrasi hidrokoloid (1,0; 1,5; dan 2%). Rasio 1:1 dengan konsentrasi hidrokoloid 2% menghasilkan selai lembaran terbaik berdasarkan kandungan serat pangan sebesar 5,60%; sineresis 0,28%; pH 3,43-3,62; total padatan terlarut (TPT) 33,73-34,87°Brix; hardness 671,74 g; air 45,79%; abu 0,08%; lemak 0,05%; protein 0,35%; karbohidrat (by difference) 53,73%; dan masih diterima konsumen dengan nilai hedonik keseluruhan (4,91 dari skala 7,00 [netral]). Kata kunci: hidrokoloid, pisang, serat, selai, sirsak

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PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2018.v06.i02.p09 ◽

2018 ◽

Vol 6 (2) ◽

pp. 178

Author(s):

I Gede Rusli Supariatna ◽

G. P. Ganda Putra ◽

Lutfi Suhendra

Keyword(s):

Acetic Acid ◽

Shelf Life ◽

Temperature Rise ◽

Acid Content ◽

Liquid Waste ◽

Total Dissolved Solids ◽

Life Testing ◽

Cocoa Beans ◽

Dissolved Solids ◽

Acetic Acid Content

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa, Accelerated shelf-life testing, Shelf life

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Pengaruh Konsentrasi Kultur dan Prebiotik Ubi Jalar terhadap Sifat Sari Jagung Manis Probiotik

Jurnal Agritech ◽

10.22146/agritech.25892 ◽

2017 ◽

Vol 37 (2) ◽

pp. 165 ◽

Cited By ~ 2

Author(s):

Nur Aini ◽

Vincentius Prihananto ◽

Gunawan Wijonarko ◽

Arimah Arimah ◽

Muhammad Syaifudin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sweet Potato ◽

Sweet Corn ◽

Total Dissolved Solids ◽

Treatment Combination ◽

Total Acid ◽

Dissolved Solids ◽

Randomized Design ◽

Potato Extract

Sweet corn extract with the addition of lactic acid bacteria can improve its function as probiotic drinks. Sweet potato as a prebiotic is expected to increase the activity of lactic acid bacteria probiotic sweet corn extract. The use of culture in the making of sweet corn extract probiotics will affect the character of the product. The purpose of this study were: (1) to study the effect of culture concentration on characteristics of probiotic sweet corn extract; (2) to study the effect of red sweet potato extract on characteristics of probiotic sweet corn extract; and (3) to determine the best treatment combination between the culture and the concentration of red sweet potato extract in the production of probiotic sweet corn extract; and comparing commercial in the market. Research using a completely randomized design (CRD) with research factor is the concentration of the culture (2, 3, 4, and 5 %) and red sweet potato extract (5, 10, 15, 20 and 25 %). The results showed that the more the concentration of the culture is added, the number of lactic acid bacteria, total acid and viscosity increase; while pH, total dissolved solids, fat and protein concentration decreased. The more sweet potato extract is added, the total dissolved solids and viscosity increased; while the levels of protein and fat decreases. The best treatment combination was at a concentration of 4 % culture and 15 % sweet potato extract. The products have a pH of 3.88, a viscosity of 261.5 cP, lactic acid levels of 0.87 %, 0.05 % fat content, total dissolved solids 19.10 oBrix, and 3.23 % of total protein. Yoghurt is compliant SNI standard yoghurt, except for protein content was lower at 3.23 (SNI according to at least 3.5). ABSTRAKSari jagung manis dengan penambahan bakteri asam laktat dapat meningkatkan fungsinya sebagai minuman probiotik. Ubi jalar sebagai prebiotik diharapkan meningkatkan aktivitas bakteri asam laktat pada sari jagung manis probiotik. Penggunaan kultur pada pembuatan sari jagung manis probiotik akan mempengaruhi karakter produk. Tujuan penelitian ini adalah: (1) mempelajari pengaruh konsentrasi kultur terhadap sifat jagung manis probiotik; (2) mempelajari pengaruh penambahan ekstrak ubi jalar merah terhadap sifat sari jagung manis probiotik; dan (3) menentukan kombinasi perlakuan terbaik antara konsentrasi kultur dan ekstrak ubi jalar merah dalam pembuatan sari jagung manis probiotik dan membandingkan dengan yoghurt komersial yang telah beredar di pasaran. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan faktor penelitian adalah konsentrasi kultur (2, 3, 4, dan 5 %) dan ekstrak ubi jalar merah (5, 10, 15, 20 dan 25 %). Hasil penelitian menunjukkan bahwa semakin banyak konsentrasi kultur yang ditambahkan pada pembuatan sari jagung manis probiotik maka jumlah bakteri asam laktat, total asam dan viskositas semakin meningkat; sedangkan pH, total padatan terlarut, kadar lemak dan protein semakin menurun. Semakin banyak ekstrak ubi jalar merah yang ditambahkan pada pembuatan sari jagung manis probiotik maka total padatan terlarut dan viskositas semakin meningkat; sedangkan kadar protein dan lemak semakin menurun. Kombinasi perlakuan paling baik untuk pembuatan sari jagung manis probiotik adalah pada konsentrasi 4 % kultur dan 15 % ekstrak ubi jalar. Produk memiliki pH 3,88, viskositas 261,5 cP, kadar asam laktat 0,87 %, kadar lemak 0,05 %, total padatan terlarut 19,10 oBrix, dan protein total 3,23 %. Yoghurt ini sudah memenuhi standar SNI yoghurt, kecuali kadar protein yang masih lebih rendah yaitu 3,23 (menurut SNI minimal 3,5).

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Effect of calcitor fertilizer and neem leaf extract concentration on production and quality of siam orange fruits

Magna Scientia Advanced Biology and Pharmacy ◽

10.30574/msabp.2021.4.1.0035 ◽

2021 ◽

Vol 4 (1) ◽

pp. 019-024

Author(s):

Ni Komang Alit Astiari ◽

Ni Putu Anom Sulistiawati ◽

I Nengah Suaria ◽

I Nyoman Rai

Keyword(s):

Leaf Extract ◽

Block Design ◽

Total Dissolved Solids ◽

Fruit Weight ◽

Dissolved Solids ◽

Extract Concentration ◽

Neem Leaf Extract ◽

Concentration Levels ◽

Fruit Diameter

This research was conducted in Belancan Village, Kintamani District, Bangli Regency, Bali, Indonesia, from December 2020 to July 2021, which aimed to increase production and fruits quality of Siam orange with calcitor fertilizer and concentration of neem leaf extract. The study used a randomized block design, factorial with 2 factors and 3 replications. The first factor was calcitor fertilizer consisting of 4 concentration levels, i.e., 0 cc/l/tree (K0); 2 cc/l/tree (K1), 4 cc/l/tree (K2), and 6 cc/l/tree (K3), while the second factor was neem leaf extract consisting of 3 concentration levels, i.e., 0% (M0), 5% (M1), and 10% (M2). The results showed that the interaction between calcitor fertilizer and neem leaf extract concentration had no significant effect on all observed variables. Calcitor fertilizer with a concentration of 6 cc/l/tree could improve the quality of Siam orange fruit, which was reflected by the increase in the number of fruit per tree (106.44 fruit), weight per fruit (114.08 g), weight of fruit per tree (14 .37 kg), fruit diameter (6.89 cm) and total dissolved solids (11.52 %brix) or increased by 27.56%, 7.54%; 40.74%; 12.58% and 44.72%, respectively, than those of control. While in the treatment of neem leaf extract at a concentration of 10% increase the number of fruit per tree (107.73 fruit), weight per fruit (117.44 g), fruit weight per tree (16.04 kg), fruit diameter (7.58 cm) and total dissolved solids (10.83% brix), or an increase of 69.44%; 18.76%; 78.84% and 42.31%, respectively, than those of control.

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PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH

Journal of Food Technology and Agroindustry ◽

10.24929/jfta.v1i1.688 ◽

2019 ◽

Vol 1 (1) ◽

pp. 26-35

Author(s):

Rozana Rozana ◽

Lorine Tantalu

Keyword(s):

Weight Loss ◽

Water Treatment ◽

Total Dissolved Solids ◽

Hot Water ◽

Hot Water Treatment ◽

Dissolved Solids ◽

Group Design ◽

Persimmon Fruit ◽

Bright Yellow ◽

Lime Solution

The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.

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