Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Bunga Kol (Brassica oleracea var. botrytis) Pada Suhu Ruang
| Main Authors: | Martini, Ni Ketut Sari, Utama, I Made Supartha, Pratiwi Pudja, Ida Ayu Rina |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
, 2017
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| Online Access: |
https://ojs.unud.ac.id/index.php/beta/article/view/33574 https://ojs.unud.ac.id/index.php/beta/article/view/33574/20492 |
Daftar Isi:
- Tujuan penelitian ini adalah untuk mempelajari pengaruh perlakuan uap etanol terhadap mutu dan masa simpan bunga kol pada suhu ruang. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 taraf perlakuan konsentrasi etanol (0%, 5%, 10% 15% dan 20%) dan tiga ulangan. Bunga kol sebagai kontrol dipersiapkan tanpa perlakuan dan ditempatkan pada suhu ruang (27±1?) Parameter mutu yang diamati dalam penelitian ini meliputi laju respirasi, susut bobot, warna, kadar vitamin c, total padatan terlarut, uji organoleptik meliputi warna, aroma, dan kesegaran serta intensitas kerusakan. Hasil penelitian menunjukkan bahwa perlakuan etanol 10% merupakan perlakuan terbaik dalam menekan laju respirasi, susut bobot, mempertahankan warna, menekan penurunan kadar vitamin c, mendapat skor tertinggi dalam uji organoleptik meliputi warna, aroma dan kesegaran serta menekan intensitas kerusakan pada bunga kol. The purpose of this research were to determine the effect of ethanol vapor also find the best combination treatment that can prevent quality and shelf life of cauliflowers. The research used completely randomized design (CRD) with 5 levels of ethanol consentrations; 0%, 5%, 10%, 15% and 20%. The floret of cauliflowers as controls were prepared without treatment of ethanol vapor and placed at room temperature. The measured parameters were: respiration rate, weight loss, color, vitamin c, total dissolved solids, organoleptic test (includes color, smell, freshness), and intensity of damage. The results showed concentration of 10% etanol treatment was the best combination to reduce respiration rate, weight loss, maintain color, suppress the decrease in vitamin c content, got best scores in organoleptict test of color, smell and freshness and also supress the intensity of damage in cauliflowers.
- The purpose of this research were to determine the effect of ethanol vapor also find the best combination treatment that can prevent quality and shelf life of cauliflowers. The research used completely randomized design (CRD) with 5 levels of ethanol consentrations; 0%, 5%, 10%, 15% and 20%. The floret of cauliflowers as controls were prepared without treatment of ethanol vapor and placed at room temperature. The measured parameters were: respiration rate, weight loss, color, vitamin c, total dissolved solids, organoleptic test (includes color, smell, freshness), and intensity of damage. The results showed concentration of 10% etanol treatment was the best combination to reduce respiration rate, weight loss, maintain color, suppress the decrease in vitamin c content, got best scores in organoleptict test of color, smell and freshness and also supress the intensity of damage in cauliflowers.