IDENTIFIKASI KUALITAS PENYIMPANAN DAN PENENTUAN SETTING KEMASAN PLASTIK JENIS PET (Polyethylene Terephtalate) BUAH STROBERI SEGAR LOKAL (Fragaria sp.) DENGAN PENDEKATAN METODE TAGUCHI
| Main Authors: | , AGUSTINA R P A D, , Dr. M. Affan Fajar Falah, STP, M.Agr., |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/124732/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64889 |
Daftar Isi:
- Strawberry fruit is highly perishable that can lead into damage so its storage must be maintained. One technic to slowdown senescence process is to keep strawberry fruit in a cool storage in a showcase. The absence of Standar Nasional Indonesia (SNI) led into a fruit storage without any guidelines or procedure. Strawberry fruit in Indonesia generally packaged using polyethylene terephthalate plastic or often abbreviated as PET or PETE plastic. This packaging can simplify the handling of fresh strawberry fruit. However, the effect of this packaging into physical, chemical, and biological condition for the fruit is often neglected. This research involves the physical, chemical, and biological fresh strawberries during storage related quality parameters which are water content, pH, texture, color, and microbial content. To determine the most appropriate setting of strawberries� PET packaging the Taguchi Method with the analysis of mean, signal to noise ratio (SNR), ANOVA, and multi-performance characteristic is used. With this Taguchi Method the steps for strawberry packing stored in PET plastic will be known. Results showed that strawberries have a shelf life for 7 days at cool temperatures with a range of 0-10 �C. Best combination of design factors and levels in strawberries packaging with PET plastic is using 10 cm2 (A1) plastic holes, none of the use of carton paperboard (G2), not to wash strawberry before being pack (E1), using PET plastic packaging size (15,8 x10x3,8) cm3 (F1), 18 strawberry fruits per packaging (D2), 4°C showcase temperature (B1), and tight packaging conditions (C2). The priority factor for packaging before storage is A, G, E, F, D, B, and C.