PRA-RANCANGAN INDUSTRI EKSPOR BUAH ALPUKAT (PERSEA AMERICANA MILL) DENGAN TEKNOLOGI ACTIVE PACKAGING: ANALISIS JUMLAH JAMUR, AROMA, WARNA DAN KENAMPAKAN BUAH ALPUKAT (PERSEA AMERICANA MILL) PADA PROSES PENYIMPANAN METODE KEMASAN AKTIF (ACTIVE PACKAGING) MENGGUNAKAN ASAM ASKORBAT DAN KMNO4 DENGAN MEDIA BATU ZEOLIT
Avocado is a fruit that is rich in nutrients. The demand for avocados has high market opportunities both at home and abroad, in 2018 the export value of avocados reached 205 tons or Rp. 2.4 billion. Avocado is a climacteric fruit that is easily damaged due to the respiration rate and ethylene pro...
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Format: | Final Project |
Language: | Indonesia |
Subjects: | |
Online Access: | https://digilib.itb.ac.id/gdl/view/57086 |
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Institution: | Institut Teknologi Bandung |
Language: | Indonesia |
Summary: | Avocado is a fruit that is rich in nutrients. The demand for avocados has high market
opportunities both at home and abroad, in 2018 the export value of avocados reached
205 tons or Rp. 2.4 billion. Avocado is a climacteric fruit that is easily damaged due to
the respiration rate and ethylene production by the fruit which accelerates the ripening
process. Active packaging is a packaging that can be used to extend the shelf life of
fruit by adding KMnO4 as an ethylene absorber, and ascorbic acid as an O2 absorber.
This research was conducted to determine the optimum variation of KMnO4, ascorbic
acid, and zeolite stone on organoleptic responses namely aroma, color, and appearance,
and number of microorganisms using the Minitab program with Response Surface
Methodology (RSM) Box-Behnken Design. From the results of the study, it was found
that the optimum response to the desired parameters occurred when using variations in
the concentration of KMnO4 25%, Ascorbic Acid 78.13%, and Zeolite Stone 51.59
grams, with a desirability value of 0.9009. Avocado stored using active packaging can
last 7 days longer than control avocado, which is 12 days of storage.
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