Pengaruh Suhu dan Pengemasan Vakum Terhadap Kualitas Sayur Brokoli Selama Masa Simpan
| Main Authors: | Hanifah, Irma Luv’yattul, Herawati, Maria Marina |
|---|---|
| Format: | Proceeding application/pdf |
| Bahasa: | ind |
| Terbitan: |
Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana
, 2018
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/16132 |
Daftar Isi:
- Prosiding Konser Karya Ilmiah Tingkat Nasional Tahun 2018 : Peluang dan Tantangan Pembangunan Pertanian Berkelanjutan di Era Global dan Digital, p. 231-235
- Vegetable broccoli (Brassica oleracea var. italica) is one of the agricultural commodities that are easily damage and decreased quality. The good postharvest handling in vegetables generally use low temperature technology storage and packaging technology. The purpose of this research was to determine the effect of temperatures storage and vacuum packaging on the quality of broccoli. The research treatment was room temperature storage and low temperature storage at 50C with vaccum packaging and not package. Vegetable quality that will be measured include weight loss, water content, achlorophyll and carotenoid content. Observations was made on day 0; 2; 4; 6; 8; 10. Treatment at low temperature 50C with Vaccum Packaging gives effect on the quality of broccoli vegetables.