scholarly journals KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 766-772
Author(s):  
Eghik Ardiyan ◽  
Agustina Intan Niken Tari ◽  
Novian Wely Asmoro
Keyword(s):  
Moisture Content ◽  
Service Level ◽  
Air Content ◽  
Randomized Design ◽  
Yield Value ◽  
Fruit Skin ◽  
Completely Randomized Design ◽  
Effect On Yield

ABSTRACT Fruit leather is a snack made from puree that is dried in an oven or dehydrator. This study aims to determine the effect of an appropriate ratio of papaya and moringa leaves on the physical and sensory characters of papaya and moringa leaves. Completely Randomized Design (CRD) consisting of 1 control, 4 treatments and 2 replications to obtain 10 experimental units. Papaya fruit leather is made with 4 treatments of the composition of papaya and moringa leaves (100 g papaya, 99 g papaya: 1 g Moringa leaves, 98 g papaya: 2 g moringa leaves, 97 g papaya: 3 g moringa leaves, and 96 g papaya: 4 g moringa leaves). The results showed that the comparison of papaya and moringa leaves had a significant effect on yield, L * color, a * color, b * color, air content and organoleptic values (texture and color), and had no effect on the texture of the fruit skin. F3 treatment is the most recommended fruit leather for consumers. In the F3 treatment, with a yield value of 31.65%, with a service level (L *) of 26.06, color a *= 0.61, color b*= 5.99, and a texture of 0.75 and a moisture content of 22, 5%   ABSTRAK Fruit leather merupakan salah satu makanan ringan dari bubur buah (puree) yang dikeringkan dalam oven atau dehidrator. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pepaya dan daun kelor yang tepat terhadap karakter fisik dan sensori fruit leather pepaya dan daun kelor. Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol, 4 perlakuan dan 2 kali ulangan sehingga diperoleh 10 unit percobaan. Fruit leather pepaya dibuat dengan 4 perlakuan komposisi pepaya dan daun kelor (100 g pepaya, 99 g pepaya: 1 g daun kelor, 98 g pepaya: 2 g daun kelor, 97 g pepaya: 3 g daun kelor, 96 g pepaya: 4 g daun kelor). Parameter analisis meliputi rendemen, karakter fisik, kdar air dan sensori. Berdasarkan hasil penelitian menunjukkan bahwa perbedaan perbandingan pepaya dan daun kelor berpengaruh nyata terhadap rendemen, warna L*, warna a*, warna b*, kadar air dan nilai organoleptik (tekstur dan warna), dan tidak berpengaruh nyata terhadap tekstur fruit leather. perlakuan F3 merupakan fruit leather yang paling diekomendasikan untuk konsumen. Pada perlakuan F3, dengan nilai rendemen sebesar 31,65%, dengan tinggat kecerahan (L*) sebesar 26,06, warna a* 0,61 warna b* 5,99, dan memiliki tekstur 0,75 serta kadar air sebesar 22,5%.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban)

2020 ◽  
Vol 9 (4) ◽  
pp. 482
Author(s):  
Ni Komang Trisna Rahayu ◽  
I Dewa Gede Mayun Permana ◽  
GA. Kadek Diah Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Leaf Extract ◽  
Centella Asiatica ◽  
Total Flavonoid ◽  
Time Duration ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Effect On Yield

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.

scholarly journals Viability of Trichoderma harzianum Grown on Different Carrier Formulation

2017 ◽  
Vol 2 (6) ◽  
pp. 95
Author(s):  
Purwanto Unsoed ◽  
YuyunYuwariah AS ◽  
Sumadi Sumadi ◽  
Tualar Simarmata
Keyword(s):  
Moisture Content ◽  
Trichoderma Harzianum ◽  
Laboratory Testing ◽  
Growth Promotion ◽  
Peat Soil ◽  
Cow Manure ◽  
Population Count ◽  
Randomized Design ◽  
Carrier Materials ◽  
Completely Randomized Design

The suitable carrier composition is needed to ensure the effectiveness of Trichoderma harzianum as inoculant of biocontrol, plant growth promotion and decomposer fungus. The research aimed to investigate formulation of carrier to enhance of Trichoderma harzianum viability was conducted from January till June 2015 in Laboratory. Testing of the compotition of carrier materials on viability of Trichoderma harzianum using a completely randomized design consisting of 9 treatment compotitions of peat soil, cow manure, biocharcoal and nutrient. The observed variables were the population of Trichoderma harzianum (cfu/g) on a regular basis i.e2, 4, 8, 12, 16, 20, and 24 weeks after production, pH and moisture content (%) of media. The result showed that the different carrier formulations resulted number of spore varried, from 1.33 x 105cfu/g to 7.98 x 106cfu/g. The best formulation of Trichoderma harzianum was peat soil 40% + cow manure 40% + biocharcoal 10% + nutrient 10% with the maximum population count achieved 7.98 x 106cfu/g after 24 weeks of storage. Keywords: Trichoderma harzianum, carrier formulation, viability, biocharcoal, nutrient..

scholarly journals SIFAT FISIK DAN MEKANIS PAPAN SAMBUNG DARI KAYU MANIS (Cinnamomum burmanii) DAN KAYU DURIAN (Durio zibethinus) DENGAN MENGGUNAKAN PEREKAT PV Ac

2017 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
Noor Mirad Sari ◽  
Trisnu Satriadi ◽  
Muhammad Safi’i
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Vinyl Acetate ◽  
Economic Value ◽  
Finger Joint ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
A Current

This research aims to utilize cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus) which is an unused wood or waste, a product that has economic value. The purpose of this study was to determine the physical properties (moisture content, density) and mechanical (MoE, MoR , and the efficiency of the connection) continued boards cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus). Connecting board manufacturing is done with menjari method (finger joint), as well as testing done of testing physical properties (moisture content, density)on the mechanical properties of wood intact and (MoE, MoR, the efficiency of the connection) to connect the board. Board continued to use Poly vinyl acetate (PVAC) as adhesive. This study uses a completely randomized design (CRD) with 2 types of wood, 3 treatments and 3 repetitions. Results of this indicate that the use of a waste can produce a quality produst and has economic value.  The results of all these studies show that connecting boards made from cinnamom cinnamom + MM has elasticity (MoE) is high but less well on the test and also the level of efficiency MoR connection. While on board grafting wood + wood durian durian (DD) has a current MoE and MoR efficiency is low but good connection. Boards cinnamon +connection durian wood (MD) has an elasticity (MoE) is low but has a high MoR and efficiency is very good connection. From the results obtained that the board continued the MD who has good quality MM and DD. Further research based on other types, concentrations and types of adhesive connection method.Penelitian ini bertujuan untuk dapat memanfaatkan kayu manis (Cinnamomum burmanii) dan kayu durian (Durio zibethinus) yang merupakan kayu yang tidak terpakai atau limbah, menjadi produk yang memiliki nilai ekonomis. Tujuan dari penelitian ini adalah mengetahui sifat fisis (kaar air, berat jenis) dan mekanis (MoE, MoR, dan efisiensi sambungan) papan sambung kayu manis dan kayu durian. Pembuatan papan sambung dilakukan dengan metode menjari (finger joint), serta pengujian yang dilakukan yaitu pengujian sifat fisis (kadar air, berat jenis) pada kayu utuh dan sifat mekanis (MoE, MoR, efisiensi sambungan) pada papan sambung. Papan sambung dengan menggunakan Poly vinyl acetate (PVAc) sebagai perekatnya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 jenis kayu, 3 perlakuan dan 3 pengulangan. Hasil penelitian ini menunjukkan bahwa pemanfaatan suatu limbah bisa menghasilkan suatu produk yang berkualitas dan memiliki nilai ekonomis. Hasil dari semua penelitian ini menunjukkan papan sambung yang terbuat dari kayu manis + kayu manis MM memiliki elastisitas (MoE) yang tinggi tapi kurang baik pada uji MoR dan juga tingkat efisiensi sambungannya. Sedangkan pada papan sambung kayu durian + kayu durian (DD) memiliki MoE yang sedang dan MoR yang rendah tapi efisiensi sambungan baik. Papan sambung kayu manis + kayu durian (MD) memiliki elastisitas (MoE) yang rendah tapi memiliki MoR yang tinggi serta efisiensi sambungan sangat baik. Dari hasil yang diperoleh bahwa papan sambung MD yang memiliki kualitas yang baik dibandingkan MM dan DD. Penelitian lebih lanjut berdasarkan dari jenis lainnya, konsentrasi jenis perekat dan metode sambungan.

scholarly journals Dehydration for Better Quality Value Added Product of Bitter Gourd (Momordica charantia L.)

2016 ◽  
Vol 4 (4) ◽  
Author(s):  
Donal Bhattacharjee A ◽  
Satyabrata Das ◽  
R.S. Dhua
Keyword(s):  
Moisture Content ◽  
Value Added ◽  
Momordica Charantia ◽  
Boiling Water ◽  
Bitter Gourd ◽  
Rehydration Ratio ◽  
Randomized Design ◽  
Quality Value ◽  
Completely Randomized Design

An experiment was carried out to evaluate the dehydration and rehydration characteristics of bitter gourd (Momordica charantia L.) fruits. The slices of bitter gourd were blanched in boiling water and steam for 1, 2 and 3 minutes respectively. The slices were then dried at 65°C, 60°C and 55°C in a cabinet dryer up to constant moisture content.After final dehydration, rehydration for 10minutes, 20minutes, 30minutes, 50minutes, 70minutes and 90 minutes were undertaken respectively. There were seven treatments, replicated thrice and experiment was laid out in completely randomized design. The moisture content declined rapidly in bitter gourd rings dried at 65°C.The rehydration ratio recorded was 6.42, coefficient of rehydration was 13.91 and percent water in rehydrated sample was 88.14% respectively in water blanched samples. Hence, it is concluded that, among the three drying temperatures and two blanching methods, better dehydration and rehydration characters were reported in samples dried at 60°C and blanched in water for 2 minutes.

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals Keefektifan Bahan Pencuci dan Pencegah Penyakit Terhadap Kualitas Buah Mangga CV. Gedong Gincu dan Arumanis

2018 ◽  
Vol 27 (2) ◽  
pp. 253 ◽  
Author(s):  
Ahmad Sutopo ◽  
Roedhy Poerwanto ◽  
Suryo Wiyono
Keyword(s):  
Burn Injury ◽  
Cryptococcus Albidus ◽  
Water Control ◽  
Mango Fruit ◽  
Tropical Fruit ◽  
Randomized Design ◽  
Fruit Skin ◽  
Completely Randomized Design ◽  
Skin Damages

<p>Mangga merupakan salah satu komoditas buah tropis di Indonesia yang mempunyai peluang besar untuk pasar domestik dan juga ekspor. Namun, kualitas buah mangga masih memiliki banyak permasalahan. Salah satunya adalah getah yang mengotori kulit buah mangga. Pada saat tangkai buah mangga rusak, getah menyebar pada kulit buah yang menyebabkan kerusakan kulit dan serangan penyakit. Penelitian bertujuan mendapatkan bahan pencuci dan pencegah penyakit yang efektif terhadap kualitas buah mangga cv. Gedong Gincu dan Arumanis. Buah mangga dipanen di kebun petani di Cirebon, Jawa Barat dan Probolinggo, Jawa Timur. Pengamatan dilakukan di Laboratorium Pascapanen Institut Pertanian Bogor pada bulan November 2013 sampai Januari 2014. Penelitian menggunakan rancangan acak lengkap nonfaktorial yang terdiri atas sembilan perlakuan, yaitu air (kontrol) (P0T0), air (kontrol) + fungisida (P0T1), air (kontrol) + khamir Cryptococcus albidus dengan konsentrasi 5 x 104 sel/ml (P0T2), deterjen 1% + air (kontrol) (P1T0), deterjen 1% + fungisida (P1T1), deterjen 1% + khamir C. albidus (P1T2), deterjen 1% + Ca(OH)2 0,5% + air (kontrol) (P2T0), deterjen 1% + Ca(OH)2 0,5% + fungisida (P2T1), dan deterjen 1% + Ca(OH)2 0,5% + khamir C. albidus (P2T2). Hasil penelitian menunjukkan bahwa deterjen 1% + Ca(OH)2 0,5% + khamir C. albidus 5 x 104 sel/ml, dan deterjen 1% + Ca(OH)2 0,5% + fungisida 0,025% yang paling efektif menghilangkan getah, mengurangi luka bakar, bintik lentisel, mencegah terjadinya kerusakan penyakit antraknosa dan busuk pangkal buah dibandingkan dengan perlakuan kontrol pada kultivar Gedong Gincu dan Arumanis.</p><p>Mango is one of the commodity of tropical fruit in Indonesia which has a great opportunities for domestic market and also export. However, quality of mango still has many problems in Indonesia. One of them is the sap contaminating the skin of mango fruit. When the stem of mango fruit is broken, the sap oozes out spreading over the fruit skin causes serious skin damages and attack of disease. The aim of this study was to determine the effectiveness of washing materials and disease protecting agent on the quality of mango fruit cv. Gedong Gincu and Arumanis. Mango fruit was harvested in farmer garden in Cirebon, West Java and Probolinggo, East Java and observation was conducted in Postharvest Laboratory of Bogor Agricultural University in November 2013 to January 2014. The experiment was designed in a completely randomized design nonfactorial that consist of nine treatments: water (control) (P0T0), water (control) + fungicide (P0T1), water (control) + yeast Cryptococcus albidus with concentration 5 g/liter 5 x 104 cell/ml (P0T2), detergent 1% + water (control) (P1T0), detergent 1% + fungicide (P1T2), detergent 1% + yeast C. albidus (P1T0), detergent 1% + Ca(OH)2 0.5% + water (control) (P2T0), detergent 1% + Ca(OH)2 0.5% + fungicide (P2T1), and detergent 1% + Ca(OH)2 0.5% + yeast C. albidus (P2T1).The result showed that the treatment of detergent 1% + Ca(OH)2 0.5% + yeast C. albidus and detergent 1% + Ca(OH)2 0.5% + fungicides 0.025 was effective to removing of sap, less of sap burn injury, lenticel spoting, protecting agent of anthracnose disease and stem end rot as compared to control on mango fruit cv. Gedong Gincu and Arumanis.</p>

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