INDUSTRIAL PRE-DESIGN OF GARUT SIAM ORANGE (CITRUS NOBILIS) USING DEGREENING AND WAXING PROCESS: THE EFFECT OF ETHEPON CONCENTRATION IN THE DEGREENING PROCESS ON THE QUALITY OF GARUT ORANGER ORANGE ORANGE (CITRUS NOBILIS)

• Main Author: Ningtias, Nurrachma
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi produk organik lainnya
• Online Access: https://digilib.itb.ac.id/gdl/view/57840
• Institution: Institut Teknologi Bandung

Garut regency is popular as an agricultural center in West Java, among which the famous oranges are siam garut, with production reaching 81,705 quintals in 2016. Color is the main factor that consumers consider in the decision to buy citrus fruits. Siam garut has a sweet and slightly sour taste but visually has a yellowish-green skin color and is not uniform when physiologically ripe. The way that can be made to improve the color of siam garut oranges are by degreening. This research was conducted to determine the effect of the concentration of ethepon in the degreening process on the quality of siam garut oranges. This research method uses a Randomized Block Design (RBD) with one factor: the concentration of ethepon 0 ppm (control), 240 ppm, and 480 ppm. Degreening with ethepon was carried out by immersion method for 3 minutes which was then stored in styrofoam for 14 days. The results showed that the best treatment in the degreening process of siam garut orange (Citrus nobilis) was the treatment with a concentration of 480 ppm ethepon which was indicated based on the Citrus Color Chart (CCC) score, water content, vitamin C content, hedonic test, a* values, and Citrus Color Index (CCI) value was 7.553 on the 12th day, which means the color of the siamese orange changed from green to yellowish orange. Degreening using ethepon had no significant effect (P>0.05) on weight loss, total dissolved solids, hardness, and vitamin C, but had a significant effect (P<0.05) on water content of siam garut.