THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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Pengaruh Suhu Penyimpanan Terhadap Kerusakan Spora Myxobolus koi [The Effect of Storage Temperature in Myxobolus koi Spore Damage]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v11i1.12270 ◽

2019 ◽

Vol 11 (1) ◽

pp. 28

Author(s):

Gunanti Mahasri ◽

Titom Gusmana Putra Perdana ◽

Kusnoto Kusnoto

Keyword(s):

Data Analysis ◽

Main Parameter ◽

Room Temperature ◽

Storage Temperature ◽

Design Method ◽

Optimum Temperature ◽

Randomized Design ◽

Damage Data ◽

Different Temperatures ◽

Completely Randomized Design

AbstrakSpora Myxobolus koi dapat mengalami kerusakan apabila disimpan dalam kondisi penyimpanan yang kurang baik. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap kerusakan spora Myxobolus koi serta untuk mengetahui suhu optimum untuk penyimpanannya. Penelitian ini dilakukan dengan metode rancangan acak lengkap (RAL) sebagai rancangan percobaan. Perlakuan yang digunakan adalah penyimpanan spora Myxobolus koi pada suhu kamar (28-34) oC, Refrigerator (2-4) oC, dan Freezer (-5 hingga -10) oC, dengan ulangan sebanyak 6 kali. Penyimpanan ini dilakukan selama 30 hari. Parameter utama yang diamati adalah prosentase spora Myxobolus koi yang rusak. Parameter penunjang yang diamati adalah tipe kerusakan spora Myxobolus koi. Analisis data menggunakan ANAVA (Analisis Varian) dan dilanjutkan dengan Uji Jarak Berganda Duncan untuk mengetahui suhu optimum untuk penyimpanan spora Myxobolus koi. Berdasarkan hasil penelitian diketahui bahwa peyimpanan pada suhu yang berbeda berpengaruh terhadap prosentase kerusakan spora Myxobolus koi. Kerusakan spora Myxobolus koi tertinggi terjadi pada suhu kamar (28-34) oC mencapai angka 68,91% dan nilai kerusakan terrendah terjadi pada refrigerator (2-4) oC yaitu 29,91%. Spora Myxobolus koi dapat disimpan pada refrigerator dan lemari pembeku. AbstractMyxobolus koi spores can be damaged if stored in poor conditions. This study aimed to determine the effect of storage temperature on Myxobolus koi spores and to determine the optimum temperature for storage. This research was conducted using a completely randomized design method (CRD) as an experimental design. The treatments used were storaged Myxobolus koi spores at room temperature (28-34oC), Refrigerator (2-4oC), and Freezers (-5 to -10oC), with replications 6 times. This storage was carried out for 30 days. The main parameter observed was the percentage of damaged Myxobolus koi spores. The supporting parameters observed were the type of Myxobolus koi spore damage. Data analysis using ANAVA (Analysis of Variance) and continued with Duncan’s Multiple Distance Test to find out the optimum temperature for storage of Myxobolus koi spores. Based on the results of the study, it was found that storage at different temperatures affected the percentage of damage to Myxobolus koi spores. The highest damage of Myxobolus koi spores occurred at room temperature (28-34oC) reaching 68.91% and the lowest damage value occurred at refrigerator (2-4oC) which was 29.91%. Myxobolus koi spores can be stored in a refrigerator and freezer

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Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽

10.21107/rekayasa.v13i1.5385 ◽

2020 ◽

Vol 13 (1) ◽

pp. 77-81

Author(s):

Millatul Ulya ◽

Nadiyah Ferah Aronika ◽

Khoirul Hidayat

Keyword(s):

Analysis Of Variance ◽

Sodium Benzoate ◽

Storage Temperature ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Randomized Design ◽

Completely Randomized Design ◽

Piper Retrofractum ◽

And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

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Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i02.p07 ◽

2019 ◽

Vol 8 (2) ◽

pp. 240

Author(s):

I Kadek Puja Harta Hadi ◽

Ida Ayu Rina Pratiwi Pudja ◽

Gede Arda

Keyword(s):

Weight Loss ◽

Storage Temperature ◽

Packaging Material ◽

Low Density Polyethylene ◽

Low Density ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right ◽

And Storage

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari. One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

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Methodology of the tetrazolium test for identifying viable seeds of orchids of the genus Cattleya native to the Brazilian Cerrado

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1351 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1351-1360

Author(s):

Luan Marlon Ribeiro ◽

◽

José Carlos Sorgato ◽

Jackeline Schultz Soares ◽

Jéssica Celeste Mônico Ramos ◽

...

Keyword(s):

Room Temperature ◽

Germination Percentage ◽

Seed Banks ◽

Brazilian Cerrado ◽

Randomized Design ◽

Conditioning Temperature ◽

Completely Randomized Design ◽

Viable Seeds ◽

Tetrazolium Test

Orchids need measures for conservation of their species, among them the creation of seed banks. This study analyzes suitable methodologies to identify the viability of Cattleya seeds through the tetrazolium test. Seeds of Cattleya nobilior Rchb. and Cattleya walkeriana Gardn. were submitted to three preconditioning: no soaking (control); sucrose (10%); or distilled water. After 24 hours, they were submitted to tetrazolium solution with three types of conditioning: oven (40 °C); water bath (40 °C); or room temperature. Subsequently, the percentage of viable seeds (VS) was calculated and in vitro sowing was carried out. Germination percentage (G) was determined after 45 days. A completely randomized design was used for each species studied, with treatments arranged in a 3x3 factorial scheme (three preconditioning and three conditioning), with eight replicates of one tube each. The experiment was performed in duplicate. The highest viability values found in the tetrazolium test were close to those of germination (C. nobilior: VS = 88% e G = 97%; C. walkeriana: VS = 88% e G = 95%) for Cattleya species native to the Cerrado. The conditioning at ambient temperature had a greater effect on seed visualization for both species studied, suggesting that the tetrazolium test should be performed at this conditioning temperature.

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Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19815 ◽

2017 ◽

Vol 20 (3) ◽

pp. 592 ◽

Cited By ~ 1

Author(s):

Christine Fransin Mamuaja ◽

Frans Lumoindong

Keyword(s):

Room Temperature ◽

Sensory Quality ◽

Microbial Growth ◽

Microbiological Quality ◽

Storage Duration ◽

Tuna Fish ◽

Randomized Design ◽

Completely Randomized Design ◽

Natural Preservatives ◽

And Storage

Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial completely randomized design with various extract concentrations and storage duration treatments, each of which conducted in three replications. The variables measured were total microbial and organoleptic acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes, then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1, 2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual observation of the color, odor, taste and texture.

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PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page9-17 ◽

2016 ◽

Vol 3 (1) ◽

pp. 9-17

Author(s):

Agnes A Patty ◽

Pamela Papilaya ◽

Prelly Tuapattinaya

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Room Temperature ◽

Storage Time ◽

Cold Temperature ◽

Storage Duration ◽

Influence Of Temperature ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

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PENANGANAN IKAN NILA (Oreochromis niloticus) HIDUP DENGAN DENGAN MENGGUNAKAN ES SEBAGAI PENGAWET

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.5.3.2017.16849 ◽

2017 ◽

Vol 5 (3) ◽

pp. 80

Author(s):

Mafrian Kris Maraja ◽

Netty Salindeho ◽

Jenki Pongoh

Keyword(s):

Mortality Rate ◽

Storage Time ◽

Storage Temperature ◽

Cold Chain ◽

Optimum Time ◽

Live Fish ◽

Randomized Design ◽

Different Temperatures ◽

Completely Randomized Design ◽

And Storage

Imotilization of fish is one way of handling techniques by using low temperature (cooling). Cooling (cold chain) is applied to transport live fish so that the weight of the load during transportation could be reduced and fish do not experience stress during transportation. This technique is more advantageous when compared with the wet transportation system by using water. After the fish fainted, fish could be re-awakened by returning the fish to the pond with the aid of sufficient aeration to facilitate fish regain consciousness. This study aims to determine the rate of stunning, the speed of awareness, and mortality of nile tilapia fish which was treated and stored at different temperatures and times. This study used a factorial completely randomized design (RAL) with 2 treatments namely, storage method (A) treatment consisting of 2 storage levels (Temperature 10-12 ° C and 14-16 ° C); and storage time (B) consisting of 4 levels (2, 4, 6 and 8 hours). The optimum time of fainting fish is at a temperature of 14-16 ° C that is 8.19 min. For re-awakening, the optimum time is 48 seconds when fish was stored for 2 hours. The best mortality rate was achieved at storage temperature ± 14-16 ° C because after 6 hours storage the mortality rate was only 20.8%, but by the maximum storage (8 hours) the mortality has reached 87.5%, Meanwhile at a storage temperature of ± 10-12 ° C, the mortality has reached 50% after 6 hours and 100% at 8 hours.Pemingsanan ikan merupakan salah satu cara teknik penanganan dengan pengunaan suhu rendah (pendinginan). Pemingsanan dengan suhu rendah diaplikasikan untuk transportasi ikan hidup dengan tujuan mengurangi berat beban selama transportasi dan supaya ikan tidak mengalami stress selama transportasi. Teknik ini lebih menguntungkan jika dibandingkan dengan transportasi sistem basah dengan menggunakan air. Setelah dipingsankan ikan kembali disadarkan dengan mengembalikan ikan ke kolam air habitatnya dengan dibantu aerasi yang cukup agar ikan kembali sadar. Penelitian ini bertujuan untuk mengetahui kecepatan pemingsanan, kecepatan penyadaran, dan mortalitas ikan nila yang dipingsankan dan disimpan pada suhu dan waktu berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 perlakuan yaitu, perlakuan metode penyimpanan (A) yang terdiri atas 2 taraf penyimpanan (Suhu 10–12°C dan 14–16°C); perlakuan lama penyimpanan (B) yang terdiri atas 4 taraf (2, 4, 6 dan 8 jam). Waktu optimum kecepatan pingsan adalah pada suhu 14–16°C yaitu 8,19. Untuk penyadaran kembali, waktu optimumnya adalah 48 detik, pada ikan nili yng disimpan 2 jam. Pada penyimpanan suhu ±14-16°C didapat tingkat mortalitas terbaik karena sampai penyimpanan 6 jam tingkat mortalitasnya hanya 20,8%, namun sampai penyimpanan maksimum ( 8 jam) sudah mencapai 87,5%, sedangkan pada suhu penyimpanan ±10-12°C , setelah 6 jam mortalitasnya sudah mencapai 50% dan saat 8 jam tingkat mortalitasnya sudah mencapai 100%.

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Natural Food Preservation Based on Randu Leaf Extract (Ceiba pentadra) and White Onion (Allium sativum) Extract on The Intensity of Bacterial Series In Tomato and Bakso Beef

Proceeding International Conference on Science and Engineering ◽

10.14421/icse.v3.542 ◽

2020 ◽

Vol 3 ◽

pp. 437-439

Author(s):

Muhammad Syarif Hidayat ◽

Retno Sri Iswari ◽

Siti Harnina Bintari

Keyword(s):

Leaf Extract ◽

Room Temperature ◽

Allium Sativum ◽

Food Preservation ◽

Natural Food ◽

Food Preservatives ◽

Randomized Design ◽

Garlic Bulb ◽

Completely Randomized Design ◽

Tuber Extract

The purpose of this study was to determine the effect of kapok leaf extract and garlic extract tubers effectively inhibit bacteria in tomatoes and beef meatballs. The research design uses a completely randomized design (CRD) which consists of one factor, namely food preservatives. Tomato and beef meatballs samples were immersed in kapok leaf extract and garlic bulb extract with different concentrations, namely 0, 50% and 50%, 100% garlic bulb extract and 100% kapok leaf extract for 15 minutes. Then the samples were stored at room temperature ranging from 22-31 degrees centigrade for 5 days. The results showed that the kapok leaf extract and garlic tuber extract effectively inhibited inhibiting bacteria.

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Organoleptic Characteristics of Rimau Gerga Lebong (RGL) Orange Coated With Cassava Peel Starch and Chitosan Saved at Temperature Room For 20 Days

AGRITROPICA Journal of Agricultural Sciences ◽

10.31186/j.agritropica.3.1.13-21 ◽

2020 ◽

Vol 3 (1) ◽

pp. 13-21

Author(s):

Adwini Prasetya ◽

Siska Apriani ◽

Sigit Mujiharjo

Keyword(s):

Room Temperature ◽

Research Result ◽

Preference Score ◽

Citrus Fruits ◽

Starch Concentration ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage ◽

Cassava Peel

Consumers’ preference level, especially on agricultural or food products, can be used as a benchmark measure or determine the market or shelf life of the product. This research aims to determine organoleptic quality through the level of people's preference for RGL citrus fruits coated with edible coating starch from cassava peel plus chitosan. Aplication of coating on the fruits and storage layout of this study was conducted following a completely randomized design (CRD) with 2 different factors; cassava skin starch concentration; namely 3%, 5%, and 7%; and chitosan concentration; i.e. 0%, 0.5%, 1%, 1.5%. The observed variables are the panelists’ preference level with organoleptic test on color, flavor, texture and taste of RGL orange that has been treated and stored at room temperature for 20 days. Research result indicates that the color of the orange that the panelists favored is absent; the level of panelist most prefer is neutral, if the starch is 3% with chitosan 0% (preference score 3.92); and if the starch 7% with chitosan 0.5% (score 3.44). The preferred aroma of orange is absent; the level of panelist highest preference on aroma is neutral, if the starch is 5% with chitosan 1.5% (score 3.12); and if the starch 7% with chitosan 0.5% (score 3.04). The texture of the orange is preferred to be absent; the level of panelist higherst preference on texture is neutral, if the starch is 7% with chitosan 0.5% (score 3.60); and if the starch is 3% with chitosan 0.5% (score 3.56). The taste of citrus fruits is preferred if the starch is 7% with chitosan 0.5% (score 4.00); and if the starch is 3% with chitosan 0% (score 3.44). Therefore, RGL citrus fruits can be stored at room temperature for up to 20 days, if it is coated with 7% cassava peel starch with 0.5% chitosan

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