PRA-RANCANGAN INDUSTRI JERUK LEMON DENGAN TEKNOLOGI DEGREENING : PENGARUH KONSENTRASI ETHEPHON TERHADAP KUALITAS JERUK LEMON (CITRUS LIMON) SELAMA DEGREENING DAN PENYIMPANAN

• Main Author: Alda, Jennyfer
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi
• Online Access: https://digilib.itb.ac.id/gdl/view/57865
• Institution: Institut Teknologi Bandung

Lemon (Citrus limon) has a bright yellow skin and slightly sweet sour taste. Lemons are widely used by the community so that the demand for lemon in the market also increases. However, local lemons are less desirable due to uneven lemon peel color, so to increase consumer interest, it is necessary to do degreening using ethephon so that the yellow lemon peel color is evenly distributed are the quality is better, this study aims to determine the effect of different concentrations of ethephon on the quality of lemons (Citrus limon) and determine the best concentration of ethephon during degreening and storage.This research was conducted during April-May 2021 at Labtek IA, Bandung Institute of Technology, Jatinangor Campus. The experimental desing used was Randomized Block Design, consisting of four treatment concentrations of ethephon, namely 0 ppm, 240 ppm, 480 ppm, and 720 ppm. The variables tested included Citrus Color Index (CCI), °Hue, chlorophyll content and total carotenoid, weight loss, Total Dissolved Solid (TPT), Total Tetritic Acid (TAT), juice content, texture, organoleptic to color, appearance, and texture, and decay fruit. The result showed that the difference in the concentration of ethephon give affected the color change of the skin and did not affect weight loss, TPT, TAT, juice content, and texture. Sensory assessment with hedonic quality showed thet the treatment with ethephon had an increase in score on color and appearance, but in the treatment without ethephon there was a decrease, and there was a decrease in score on texture in all treatments. While hedonic, the treatmentwith ethephon is preferable to the treatment without ethephon. Ethephon concentration of 480 ppm was the best treatment for lemon during degreening and storage.