PERUBAHAN MUTU LEMPOK DURIAN DALAM KEMASAN EDIBLE BERBAHAN LILIN MADU SELAMA PENYIMPANAN PADA SUHU KAMAR
| Main Authors: | Priyanto, Gatot, Swastiny, Rika, Wijaya, Agus |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Fakultas Pertanian Universitas Andalas
, 2005
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/2140/1/a_14_J_Stigma_2005_p313%2D319.pdf http://eprints.unsri.ac.id/2140/ |
Daftar Isi:
- The objective of this research was to observe the quality changes of lempok durian packaged by beeswax-edible coating during storage. The experiment had been done at Agricultural Product Laboratory, Faculty of Aqriculture Sriwijaya University, on May to July 2004. It was conducted on factorial randomized block design with two treatment, i.e. beeswax (%) ediblc coating and storage time, respectively, in threr levels (0, 3, and 6 % beeswax material and four levels (0, 10, 20 and 30 days) of storage time). Quatity parameter was measured by moisture content, browning index, weight loss dan consumer's preference, The result show that beeswax percentage and storage time had significant effect on moisture content, browning index, weight loss, and consumer's preference of colour, texture, and odour. Lempok durian packaged with edible coating made by 3% beeswax material was observed as preferred product although it was store until 30 days.