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Ida Ayu Rina Pratiwi Pudja
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 Pemberian Konsentrasi Cuka Apel dan Ketebalan Kemasan Plastik Polypropylene Berperforasi terhadap Mutu Sawi Hijau (Brassica Juncea L.) selama Penyimpanan Suhu Dingin Rachmad Dwi Putra; I Wayan Widia; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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/JBETA.2023.v11.i01.p19

Abstract

aisim is one of the horticultural plants that easily experience quality degradation due to the ongoing processof respiration and transpiration. Purpose of this study is to determine the effect of apple cider vinegar and the thickness of perforated PP plastic packaging on the quality of caisim during cold storage to get the besttreatment. This study used a completely randomized design with two factors: the concentration of apple cider vinegar (3%, 6%, and 9%) and the thickness of the perforated PP plastic packaging (0.02 mm and 0.04 mm).The perforation holes used were 8 holes with a diameter of 5 mm and a plastic size of 20 x 45 cm. In this study, caisim were stored for 12 days at a temperature of 6±2oC and the treatment was repeated 3 times. Parameters observed included weight loss, total dissolved solids, color difference, texture, and organoleptic. The results showed that the use of apple cider vinegar, thickness of PP plastic packaging, and their interaction had asignificant effect on the quality of caisim during cold storage on the 12th day, but the interaction of both on the total dissolved solids parameter had no significant effect on the 12th day. The best treatment was obtained from the concentration of 6% apple cider vinegar and 0.04 mm thickness of PP plastic packaging with a weight loss value of 5.20%, texture 3.76 N, total dissolved solids 7.33 %Brix, color difference 40.05 ΔE, and organoleptic test of visual quality freshness with a score of 4.22.
Teknik Pendinginan dengan Konsentrasi Es Kering dan Lama Waktu Penyimpanan Dingin terhadap Mutu Sawi Putih Ni Wayan Diana Sepriani; Ida Ayu Rina Pratiwi Pudja; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p10

Abstract

Chinese cabbage is one of the vegetables that has a high enough nutritional value as a source of vitamins and minerals. This study aims to obtain the best storage time and temperature during cold storage on the quality of Chinese cabbage. Experimental Design This study used a one-factor Completely Randomized Design (CRD) consisting of 3 levels, namely (P0) as a control/without dry ice, (P1) using 1 kg of dry ice and (P2) using 2 kg of dry ice stored in styrofoam box for 8 hours with observation times every 0 hours, 2 hours, 4 hours, 6 hours and 8 hours to validate this research, it was repeated three times. Parameters observed in this study include material temperature, cooling rate, weight loss, color difference, and shelf life. The results showed that the use of dry ice can maintain the quality of cabbage compared to without using dry ice during storage. The best storage time is 8 hours and the best temperature is 13oC to 10oC. The amount of ice needed to reach the optimal temperature in cold storage is more than 1 kg and or less than or equal to 2 kg of dry ice for 3 kg Chinese cabbage.
Co-Authors I Wayan Widia Ni Wayan Diana Sepriani Rachmad Dwi Putra Yohanes Setiyo