Abstract:This study aims to determine the use of the starch solution on storage of sapodilla fruit (Acharas zapota l.). Completely Randomized Design (CRD) is used with the factors of starch solution 0%, 1%, 2%, 3% and 4%. The parameters are observed in the chemical properties include moisture, reducing sugar, total dissolved solids, physical properties include weight loss, texture and organoleptic (taste and flavor). The results were significantly different analysis further tested using orthogonal polynomial contrast t… Show more
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