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I Made Supartha Utama
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar. Ni Wayan Sulasmi; I Made Supartha Utama; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): 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.2021.v09.i02.p02

Abstract

Melon fruit which is undergoing a minimal process is easy to damage (perishable) with short shelf life. This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD comprised two treatment factors, namely ascorbic acid (0%, 1.5% and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2◦C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values , and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.
Pengaruh Emulsi Minyak Wijen dan Ekstrak Daun Kecombrang sebagai Bahan Pelapis terhadap Atribut Mutu Buah Salak Madu selama Penyimpanan I Gusti Ngurah Karisma Maheswara; I Made Supartha Utama; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): 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.2021.v09.i02.p09

Abstract

Because of shelf life of salak madu fruit is relatively short and easily spoiled during storage, the fruit is difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating to preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil with concentrations level are (0%, 0,55% and 1%). Parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all samples were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil influences the total acid, while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion of kecombrang leaves extract 8% and sesame oil 1% was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change in texture, total dissolved solids and weight loss, but the combination could not inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, kecombrang leaves extract 8% and sesame oil 1% treatment, could inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.
Pengaruh Suhu dan Waktu Pengeringan terhadap Mutu Organoleptik Buah Naga Merah (Hylocereus Polyrhizus) Semi Kering Indri Novia Santi; I Made Supartha Utama; Ida Ayu Gede Bintang Madrini
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): 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.2021.v09.i02.p12

Abstract

This study aims to determine the effect of temperature and drying time on the organoleptic quality of semi dry red dragon fruit (Hylocereus polyrhizus) and to find the best combination of the two treatments. The study was designed with a completely randomized design with two factors, namely temperature (40°C, 50°C and 60°C) and time (15, 20 and 25 hours) with three replications. The results showed that the treatment temperature and drying time interacted and significantly affected the visual quality, texture, aroma, taste and overall acceptance. The best combination is a temperature treatment of 60°C and drying time of 20 hours with organoleptic values such as visual quality value of 3.84 (favorable), texture value of 3.96 (favorable), aroma value of 3.69 (favorable), taste value of 4.04 (favorable) and overall acceptance of 4.24 (favorable).
Co-Authors I Gusti Ketut Arya Arthawan I Gusti Ngurah Karisma Maheswara Ida Ayu Gede Bintang Madrini Indri Novia Santi Ni Wayan Sulasmi