KARAKTERISTIK BUAH KERANJI (Dialium indum L.) SELAMA PENYIMPANAN PADA SUHU YANG BERBEDA

TANDRA, RIAN REKSI and Priyanto, Gatot and Hermanto, Hermanto (2017) KARAKTERISTIK BUAH KERANJI (Dialium indum L.) SELAMA PENYIMPANAN PADA SUHU YANG BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of fruit condition on characteristics of keranji fruit (Dialium indum L.) during storage at different temperature. This research was conducted at the Chemical Laboratory, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya. begun from January 2015 until February 2015. The research used a factorial randomized block design with three treatments and three replications for each factor. The first factor was condition of fruit (whole fruit, fruit without rind and fruit with PE packaging), the second factor was temperatureof storage (20oC, 30oC and 40oC) and the third factor was the storage time (0 day, 7 day, 14 day and 21 day). The observed parameters were physical (lose weight) and chemical (moisture content, vitamin C content, total acid, total soluble solids).The results showed that treatment condition of fruit, the different of temperature and the storage time had significantly effect on moisture content, vitamin C content, total acid, total soluble solids and lose weight. The interaction of the two factors (packaging and temperatures) had significant effect moisture content, total acid content and lose weight. The interaction of the two factors (packaging and storage) had significant effect on water content, vitamin C, total acid, total soluble solids and lose weight. The interaction of the two factors (temperatures and storage) had significant effect on moisture content, vitamin C, total acid, total dsoluble solid and lose weight. The interaction of three factor (fruit condition, temperatures and storage time) had significant effect on total acid, total soluble solids and lose weight. At the end of the storage time (21 days) that showed the quality of keranji fruit with moisture content maximum 6.4962 %, vitamin C content maximum 3.9529 %, total acid maximum 14.2479 %, total dissolved solids maximum was 12.3333oBrix and loss of weight was 0.1217 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Keranji, packaging, storage, themperatures.
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	11 Dec 2019 06:57
Last Modified:	11 Dec 2019 06:57
URI:	http://repository.unsri.ac.id/id/eprint/21318

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