UJI EFEKTIFITAS PENGGUNAAN BERBAGAI EDIBLE COATING TERHADAP KUALITAS BUAH TOMAT CHERRY (Lycopersicum esculentum)
| Main Author: | Cahyani, Firly Dinda |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/47112/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/47112/2/BAB%20I.pdf http://eprints.umm.ac.id/47112/3/BAB%20II.pdf http://eprints.umm.ac.id/47112/4/BAB%20III.pdf http://eprints.umm.ac.id/47112/5/BAB%20IV.pdf http://eprints.umm.ac.id/47112/6/BAB%20V.pdf http://eprints.umm.ac.id/47112/7/LAMPIRAN.pdf http://eprints.umm.ac.id/47112/ |
Daftar Isi:
- Cherry tomato (lycopersicum esculentum) one of the products of horticulture vegetables that prospective in Indonesia. The tomato’s production was increased throughout the year in 2012 of 893.504 ton until 2014 it reached 992.780 tons, according to the Central Bureau of Statistics (2015) there are tendencies of increasing production every year. Cherry tomatoes is one of tomatoes’ type that has high economic value and an easily damaged agricultural products and also having short life savings. Supriati and Siregar (2015) were stated that the total of loss and damage of cherry tomatoes fruit reached 20-50% of harvest. The efforts to maintain the freshness were detain respiration rate and decaying that was caused by microorganisms is by applied a coating on cherry tomatoes which was made from natural inggridients which was utilization of polysaccharides and yeast. Edible coatings which made from polysaccharides can be coating protection which was selective to decrease in activity respiration of fruit. The material of starch that is used from ganyong’s tuber, suweg and yeast is an inhibitor of pathogenic activitie. The purpose of this research are to know the effectiveness of coatings on the quality of fruits and the storability of cherry tomatoes and to know which types of the effective coating. This research used RAL with one factor which was four times repeated. The treatment that was used is the kind of coating. The variables are weigh losses, fruit elasticity, total dissolved solids, colour changing, vitamin C, the percentage of desase, the intensity of desease and fruit life savings. The obtained data was analyzed using test of F, continued with 5% of bnj test and then the data presented in table. The results show that an edible coatings that effective for quality of fruit and life savings of tomatoes cherry using the coating of yeast.