PENURUNAN MUTU APEL (Malus domistica) VARIETAS ANNA SELAMA PENYIMPANAN PADA SUHU RUANG DAN SUHU 5oC

• Main Authors: , DESTIARINA PUTRI RAHMANINGRUM, , Dr. Ir. Supriyadi, M.Sc
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/129865/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70269
• Institution: Universitas Gadjah Mada

Anna apple is one of the apples that grow in the area of Batu, Malang, East Java. Apples are one fruit that is popular in Indonesia . However, apples are a perishable commodity so apples have short shelf life. This study aims to determine the change in physical properties (texture , and color), chemical properties (content of tannins, water, total sugars, and total acid), and physiological (shrinkage weight and respiration rate) Anna apples during storage at room temperature and the temperature of 5°C, compared the changes in physical properties (texture, and color), chemical properties (content of tannins, water, total sugars, and total acid), and physiological (weight losses and respiration rate) Anna apples during storage at room temperature and the temperature of 5°C, and knowing parameters that determine the quality of Anna apple during storage at room temperature and 5°C temperature. The results of this study are Anna apples stored at room temperature had a reduction in physical properties (color and texture 34.17% and 89.35%), chemicals (sugar 50%, 59.87 % acid, and tannins 66,18%), as well as the increase in physiological properties (shrinkage weigh 11.02% and 52.01% as respiration rate at peak maturity) as well as 4.69% moisture content during storage within 21 days. Anna apples stored at 5°C had a decrease in physical properties (color and texture 24.28% and 31.46%), chemicals (sugar 33.33%, 47.37% acid, and tannins 51.47 %) respiration rate was also 13.4%, and the increase in physiological properties (shrinkage of 4.73% by weight) as well as a 1.3 % water content during storage within 21 days. Anna apples stored at room temperature had a reduction in physical properties (color and texture 9.89% and 57.89%) and chemicals (sugar 16.67%, 12.5% acid, and tannins 14.71%), as well as nature hikes physiological (weight losses of 6.29% and respiration rate 65.41%) water content of 3.39% is also larger than Anna apples stored at 5°C temperature. Parameters that determine the quality of the apples is weight loss, color, texture, and sugar acid ratio. Reduction in quality occurs at Anna apples during storage characterized by weight loss, color, and texture. Quality of Anna apple is best to eat the apple when Anna had a retention time of 5 days at room temperature and more than 21 days at a temperature of 5°C.