Pengaruh waktu simpan terhadap nilai total padatan terlarut, kekerasan dan susut bobot buah mangga arumanis

Kusumiyati, Kusumiyati; Farida, Farida; Sutari, Wawan; Hamdani, Jajang Sauman; Mubarok, Syariful

doi:10.24198/kultivasi.v17i3.18698

Cited by 10 publications

(11 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…High temperatures will damage the chromophore groups which make the pigment color pale. In addition, damage to β-carotene is caused by oxidation factors [6].…”

Section: Determination Of Levels Of β-Carotenementioning

confidence: 99%

Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Maharani,

Hasizah,

Tahir

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Carrot (Daucus carota L) is a type of functional food plant that is often consumed by the public, one of the nutrients in carrots is β-carotene. Benefits of β-carotene for the body to prevent and reduce cancer risk. In addition, β-carotene in carrots can be added to processed products that are popular with consumers, such as meatballs. Carrot β-carotene content is formulated in processed milkfish meatballs. The purpose was to study the processing of carrots using the drying and boiling method and its application to milkfish meatball products. The results of determining the levels of β-carotene carrot flour before the product has an average of 3.80 ± 1.18 and carrot puree before the product has an average of 3.72 ± 1.08. Meanwhile, the milkfish meatball product with the addition of carrot puree had an average of 2.87 ± 0.58 and the milkfish meatball product with the addition of carrot flour had an average of 2.56 ± 1.51. From the results of the paired sample t-test it is known that there is a significant difference in the significance value between drying carrot flour and boiling carrot puree. Physicochemical test results, which the test parameters for milkfish meatball products and with the addition of carrot β-carotene, based on SNI 7266: 2017 include organoleptic tests, water content, ash content, protein content, histamine levels and microbial spruce (ALT). The data generated from the three products, namely A0: milkfish meatballs without carrot β-carotene, A1: milkfish meatballs with the addition of carrot pure β-carotene and A2: milkfish meatballs with the addition of carrot β-carotene flour, can meet the SNI 7266 standard :2017. So it can be concluded that the products of milkfish meatballs and with the addition of carrot β-carotene are suitable for consumption in society.

show abstract

“…High temperatures will damage the chromophore groups which make the pigment color pale. In addition, damage to β-carotene is caused by oxidation factors [6].…”

Section: Determination Of Levels Of β-Carotenementioning

confidence: 99%

Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Maharani,

Hasizah,

Tahir

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The decrease in the value of fruit density occurs due to a decrease in fruit weight during the storage period. The longer the fruit storage time, the higher the fruit weight loss (Kusumiyati et al, 2018).…”

Section: Densitymentioning

confidence: 99%

Non Destructive Determination of Soursop Firmness and Sweetness With Ultrasonic Method

Budiastra

Jannah²

2022

JTEP-L

View full text Add to dashboard Cite

Firmness and sweetness are parameters that significantly affect the quality of soursop fruit. This study aims to examine the application of the ultrasonic method to determine the quality (firmness and sweetness) of soursop fruitnondestructively. Measurements were carried out using three different ripeness levels of soursop fruit, namely immature, ripe, and overripe. Samples were measured using an ultrasonic wave measurement system with a frequency of 50 kHz and followed by measurements of the physicochemical properties such as firmness and total soluble solid (TSS) of the fruit. The results showed that the ultrasonic wave velocity of soursop fruit at three levels of maturity ranged from 169.03–278.31 m/s, while the attenuation coefficient ranged from 9.11–19.94 dB/m. The firmness values, total soluble solids, and density were 1.37–61.59 N, 5.73-17.93 °Brix, and 1014.77–1630.13 kg/m3. There were significant correlations between ultrasonic parameters, firmness, and TSS. Classifying the level of firmness and sweetness on soursop fruit using linear regression equations based on ultrasonic wave velocity parameters produces two-equation functions with the accuracy of classifying soursop fruit on the three levels of firmness and sweetness, namely 100% and 95%. Thus the ultrasonic wave velocity parameter could be used in classifying soursop fruit based on the level of firmness and sweetness.

show abstract

“…Penyimpanan buah mangga dengan rentan waktu yang lama dapat mempengaruhi kualitas buah (Kusumiyati, Farida, Sutari, Hamdani, & Mubarok, 2018). Hal ini karena buah mangga tergolong dalam buah klimakterik yaitu buah yang masih mengalami proses respirasi dan pematangan setelah proses pemanenan.…”

Section: Pendahuluanunclassified

“…Perubahan warna merupakan indikator yang paling mudah untuk menentukan tingkat kematangan buah mangga, perubahan diawali dari tangkai atas buah hingga kebagian bawah buah. Kulit buah mangga yang belum mengalami pematangan mengandung klorofil tinggi sehingga pigmen warna hijau lebih mendominasi dibandingkan pigmen warna Lain (Kusumiyati et al, 2018). Menurut Lamona dkk (2015) perubahan warna selama penyimpanan dapat diukur secara kuantitatif menggunakan alat chromameter dengan sistem notasi Hunter (Lamona et al, 2015).…”

Section: Warnaunclassified

See 1 more Smart Citation

Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

Dirpan

Rahman

Sapsal

et al. 2021

View full text Add to dashboard Cite

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail, L * color, b * color, organoleptic color, aroma, texture and taste

show abstract

Pengaruh waktu simpan terhadap nilai total padatan terlarut, kekerasan dan susut bobot buah mangga arumanis

Cited by 10 publications

References 1 publication

Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Processing of carrot (Daucus carota L.) as a preparation material for β-carotene using drying and boiling methods and its application in milkfish (Chanos chanos) meatball products

Non Destructive Determination of Soursop Firmness and Sweetness With Ultrasonic Method

Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

Contact Info

Product

Resources

About