Efektifitas Emulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan
| Main Authors: | Saputra, Made Nanda, Utama, I Made Supartha, Yulianti, Ni Luh |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
, 2019
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| Online Access: |
https://ojs.unud.ac.id/index.php/beta/article/view/46936 https://ojs.unud.ac.id/index.php/beta/article/view/46936/28600 |
Daftar Isi:
- Tujuan dari penelitian ini adalah untuk mengetahui efektifitas ragam konsentrasi emulsi lilin lebah sebagai bahan pelapis buah jeruk siam terhadap mutu selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga ragam perlakuan konsentrasi lilin lebah 0% (K0), 2% (K2), dan 4% (K4). Buah tanpa perlakuan disediakan sebagai kontrol (K). Analisis sidik ragam menunjukkan bahwa perlakuan konsentrasi lilin lebah berpengaruh nyata (P>0.05) terhadap susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, color difference, vitamin C, dan uji organoleptik. Perlakuan konsentrasi lilin lebah 4% merupakan perlakuan terbaik untuk memperlambat perubahan mutu pada buah jeruk siam selama penyimpanan pada suhu kamar. The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture, color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.