PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Mudyantini, Widya; Anggarwulan, Endang; Rahayu, Puji

doi:10.24246/agric.2015.v27.i1.p23-29

Cited by 4 publications

(4 citation statements)

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“…Peroxidase activity is known to accelerate fruit ripening. One is the amylase enzyme's conversion of starch into glucose (Mudyantini et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Qualitative Analysis of Orange Peel Organic Waste Ecoenzyme Application in Delaying of Ripening and Decaying Fruits

Hafsah,

Mushonev

2022

El–Hayah

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Fruit damage due to overripe/rotten is a major constraint in the fruit industry. Efforts to restrain the rate of ripening are generally made by coating the fruit using certain chemicals, one of which is acid. Ecoenzyme is a liquid acidic resulting from anaerobic fermentation. Its organic acids have the potential to slow down fruit rot. This study aimed to analyse qualitatively (visually) the effect of applying specific ecoenzymes (orange peel waste) in delaying the ripening and spoilage of strawberries, bananas, green tomatoes, and red tomatoes. Tested fruits were immersed in ecoenzymes with different concentrations (100%, 50%, 25%, 12.5%, and 6.25%). Physical changes in the morphology of the fruit skin were observed every day until the fruit became ripe/rotten. Control strawberries showed a decrease in quality (mold appearance) on the 3rd day, while the concentration of 12.5% occurred on the 4th day. In bananas, a concentration of 100% can delay skin discoloration (yellowing) one day later than the control, while at a concentration of 50%, the appearance of the white mold is one day later than the control. In green tomatoes, a concentration of 50% can delay skin discoloration five days longer than controls. Concentrations of 6.25% and 50% were able to delay the emergence of white mold on red tomatoes for eight days longer than the control. Different commodities have different optimal concentrations of orange peel ecoenzymes in delaying fruit ripening/rotting. The higher acidity of the ecoenzyme is not always in line with the better result in delaying fruit ripening/rotting

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“…Peroxidase activity is known to accelerate fruit ripening. One is the amylase enzyme's conversion of starch into glucose (Mudyantini et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Qualitative Analysis of Orange Peel Organic Waste Ecoenzyme Application in Delaying of Ripening and Decaying Fruits

Hafsah,

Mushonev

2022

El–Hayah

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“…Dimana aktivitas metabolisme dan enzim akan menurun pada suhu rendah. Suhu rendah juga akan menghambat produksi etilen (Mudyantini et al, 2015). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh jenis pengemasan, penyimpanan dan interaksinya terhadap kualitas cabai rawit (Capsicum frutescens L.).…”

Section: Pendahuluanunclassified

Jenis Pengemasan dan Penyimpanan Terhadap Kualitas Cabai Rawit (Capsicum frutescens L.)

Puteri,

Hayati,

Marliah

2023

JITP AGROTECHNO

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Cabai merupakan komoditas hortikultura yang mudah mengalami kerusakan baik secara fisik, kimia maupun biologi. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pengemasan, penyimpanan dan interaksinya terhadap kualitas cabai rawit (Capsicum frutescens L.). Penelitian ini dilaksanakan di Laboratorium Hortikultura, Laboratorium Ilmu dan Teknologi Benih dan Laboratorium Pemuliaan Tanaman Fakultas Pertanian Universitas Syiah Kuala Kota Banda Aceh. Pelaksanaan penelitian dimulai dari bulan Maret 2022 sampai bulan Mei 2022. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial 6 x 2 dengan 3 ulangan sehingga terdapat 12 kombinasi perlakuan dan 36 satuan percobaan. Setiap satuan percobaan terdiri dari 50 sampel buah cabai rawit, sehingga keseluruhan terdapat 1.800 buah cabai rawit. Adapun parameter yang diamati antara lain pengukuran susut bobot, pengukuran warna, uji organoleptik, pengukuran kadar air, pengukuran kadar capsaicin dan kadar vitamin C. Kualitas cabai rawit terbaik dijumpai pada jenis pengemasan daun pisang. Kualitas cabai rawit terbaik dijumpai pada jenis penyimpanan suhu rendah. Kualitas cabai rawit terbaik dijumpai pada kombinasi antara jenis pengemasan daun pisang dan penyimpanan pada pada suhu rendah.

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“…During fruit ripening, the amylase enzyme converts starch to maltose, and the maltase enzyme converts maltose into glucose. Furthermore, glucose, fructose, sucrose, and D-galactose in tissues convert to ascorbic acid or vitamin C [22]. The maximum level of vitamin C occurs when the fruit is ripe, indicated by a change in color, indicating that vitamin C's biosynthesis is at its optimum [23].…”

Section: Vitamin Cmentioning

confidence: 99%

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity

Janurianti

Utama

Gunam

2021

SEAS: Sust. Envir. Agric. Sci.

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Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).

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PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Abstract: ABSTRACT

Cited by 4 publications

References 0 publications

Qualitative Analysis of Orange Peel Organic Waste Ecoenzyme Application in Delaying of Ripening and Decaying Fruits

Qualitative Analysis of Orange Peel Organic Waste Ecoenzyme Application in Delaying of Ripening and Decaying Fruits

Jenis Pengemasan dan Penyimpanan Terhadap Kualitas Cabai Rawit (Capsicum frutescens L.)

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity

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