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I Made Supartha Utama
Fakultas Teknologi Pertanian, Teknik Pertanian Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PENGARUH PELAPISAN EMULSI MINYAK WIJEN DAN MINYAK SEREH TERHADAP MUTU DAN MASA SIMPAN BUAH TOMAT (Lycopersicon esculentum Mill) Oki Adhi Prastya; Ni Luh Yulianti; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2015.v03.i01.p03

Abstract

The purpose of this study was to determine the effect of different concentrations of sesame and lemongrass oils emulsion in water as coating materials on quality of tomato fruits during storage at room temperature. The concentration of sesame oil emulsionwas varied 0%, 0.5%, and 1% in combination of lemon grass oil of 0%, 0.5%, 1%, and 1.5%. Additional materials used to make the emulsion were 1% of polysorbate 80, 0.5% oleic acid, and ethanol3%. Control fruits without treatments were also prepared for comparison. The experiment was performed using a Completely Randomized Design (CRD) with three replications. The results showed that treatment of a mixture of sesame oil and lemongrass oil significantly affected the quality and storagelife of the tomato fruits. The combined concentration of 0.5% sesame oil and 0.5% of lemongrass oil gave the best result which was able to reduce the weight loss, spoilage damages, change of pH and total soluble solidof the fruit juice, and texture (hardness).
PENGARUH EMULSI MINYAK NABATI SEBAGAI BAHAN PELAPIS PADA BUAH TOMAT (Lycopersicon esculentum Mill.) TERHADAP MUTU DAN MASA SIMPANNYA Made Arya Nugeraha Inggas; I Made Supartha Utama; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 2 (2013): Agustus
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2013.v01.i02.p03

Abstract

The purpose of this study was to determine the effect of a variety of vegetable oil emulsions in water, as a coating material, on the quality and shelf life of tomato fruit (Lycopersicon esculentum Mill.) at room temperature (27-300C). Oil emulsion treatments in this study were palm oil (E1), sunflower seed oil (E2), sesame oil (E3), and canola oil (E4) emulsions with the same concentration of 0.5%. Additional materials that were used in making emulsion were 1% tween, 0.5% oleic acid and 3% alcohol. For comparison, the separate tomato fruits were coated with Brogdex Wax commercial (E5) with the same concentration as the oil emulsions, and without any coating material as controls (E0). This study used a Completely Randomized Design (CRD) with three replications. The results showed that the types of oil emulsions as well as brogdex wax and controls significantly affected the shelf life and quality of tomato fruit during storage at room temperature. Coating with sesame oil emulsion (E3) resulted in the highest reduction on the weight change, and intensity of decay, and the change of texture, when compared with controls and Wax Brogdex emulsions during storage at room temperature. While coating with sun flower seed oil emulsion (E2) was the second best in reducing the changes of weight and texture; however, the average of decay intensity was still higher than other oil emulsion treatments.
Pengaruh Pemberian Uap Etanol dan Suhu Penyimpanan Terhadap Mutu dan Masa Simpan Brokoli (Brassica oleracea L.) Iriandi Perdana Putra; I Made Supartha Utama; I A Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 2 (2014): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2014.v02.i02.p02

Abstract

This research aimed to determine the effect of ethanol vapor and storage temperature on quality and shelf life of broccolies. The research used completely randomized design (CRD) with two factors of treatments. The first factor was ethanol vapor treatment with 4 levels of consentrations; 0%, 10%, 20% and 30%. The second factor was the storage temperature, consisting of 2 levels; room temperature (26?) and low temperature 2?. The florets of broccoli as controls were prepared without treatment of ethanol vapor and placed at room temperature and low temperature. The measured parameters were: respiration rate, hardness, color and sensory evaluation includes flavor, color, smell, freshness, and crispness. The data were satistically analysed using analysis of variance. The significant result of the analysis was folowed by the test of Least Significant Difference (LSD 5%). The results showed that ethanol vapor concentration 10% was the best treatment since it could effectively maintain the level of greenness of broccoli by up to the day 5 with a value of -6,23 compared to controls. Ethanol vapor treatment and storage temperatur had no significant effect on the hardness level of the florets on stalk of broccoli. The rate of respiration was affected by storages temperature. At the room temperature, the comsumption of O2 increased until day 5 about 102,2 to 193,17 ml O2/kg.hr while at low temperature, the O2 consumption was lower until day 15 were approximately 65,4 to 60,4 ml O2/kg.hour. Sensory evaluation showed that the broccoli was maintain quality by up to day 4 at room temperature, while in cold storage can extended the shelf life by up to 8 day.
Co-Authors Gede Arda I A Rina Pratiwi Pudja Iriandi Perdana Putra Made Arya Nugeraha Inggas Ni Luh Yulianti Oki Adhi Prastya