PENGARUH LAMA PENYINARAN ULTRAVIOLET-C DAN CARA PENGEMASAN TERHADAP MUTU BUAH STROBERI (Fragaria x ananassa Duchesne) SELAMA PENYIMPANAN
increasing number of processed foods of strawberries. However the problem with strawberries is to have a short shelf life. This study aimed to determine the effect of ultraviolet-c irradiation time length and packaging on quality changing of strawberry and can determine the optimal time length of UV...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/120248/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60268 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | increasing number of processed foods of strawberries. However the problem with strawberries is
to have a short shelf life. This study aimed to determine the effect of ultraviolet-c irradiation time
length and packaging on quality changing of strawberry and can determine the optimal time
length of UV-C irradiation and the optimal way of packaging to strawberries quality. The study
was conducted in the laboratory of horticulture, laboratory of biotechnology and laboratory of
manufacturing process engineering in May until June 2012, using Randomized Complete Block
Design (RCBD) factorial, using three blocks as replications. The first factor is the length of UV-C
irradiation time consisting of 4 level is 0 minutes, 5 minutes, 10 minutes, 15 minutes. The second
factor is a way of packaging (P) consisting of 3 level is no packaged, by vacuuming the packaged,
and placed in a styrofoam container and then wrapped in plastic. The results showed that the
irradiation time length of UV-C has no effect on firmness, the VQR, total dissolve solid (TDS),
titrated acid (TA), the content of vitamin C, color, and shelf life of strawberries but significant
different on the percentage of weight shrinkage, appearance and scent of strawberries. UV-C
irradiation using UV-C 15W lamps can not kill microorganisms, particularly fungi. By vacuuming
the packaged, it can extend shelf life by an average of 10 days, although not significantly different
from the treatment of styrofoam which lasted an average of 10 days while the not packed were
only survive an average of 5 days. Based on the analysis in several variables, the vacuum
packaging able to inhibit the processes of fruit ripening better than styrofoam packing (significant
difference), but the variable TDS, taste, and shelf life were not significantly different. |
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