Article Per Year (5 Year)
p-Index From 2021 - 2026
1.881
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Pengabdian Masyarakat Bangsa JIM ( Journal International Multidiciplinary) Juragan (Jurnal Agroteknologi)
Anggraini, Anna
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
The Effect of Traditional Ripening Methods on Weight Loss and Sensory Characteristics of Sapodilla Fruit: The Effect of Traditional Ripening Methods on Weight Loss and Sensory Characteristics of Sapodilla Fruit Ihsan, Fikratul; Anggraini, Anna; Masyitah, Masyitah; Alhaviz, Alhaviz
JIM - Journal International Multidisciplinary Vol. 3 No. 2 (2025)
Publisher : Rumah Jurnal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jim.v4i1.1872

Abstract

-Sapodilla is a climacteric fruit that widely cultivated in tropical areas, so proper post-harvest handling is required. Natural ripening results in uneven levels of fruit ripeness. The proper ripening techniques can control fruit ripeness uniformly. This study aims to known the effect of traditional ripening methods on the percentage of weight loss and physical changes, including color and texture of sapodilla fruit. The ripening techniques used were: 1. sunlight, 2. soaked in rice, 3. wrapped in linen, and 4. wrapped in paper. Ripening was carried out for 5 days, and observations were made on days 0, 1, 3, and 5 for weight loss, color, and texture. Based on the results, the traditional ripening method significantly affected the percentage of fruit weight loss and affected color and texture during the ripening process. The rate of weight loss on the fifth day of observation from highest to lowest was sunlight treatment (10.68%), linen (10.31%), paper (9.31%), and rice (8.12%). Changes in color and firmness began to occur on the first day of ripening using linen and rice. The linen and rice ripening treatment produced the sapodilla with the fastest ripening rate, as observed in the color and firmness of the sapodilla fruit after five days of ripening.
Co-Authors Aini, Latifa Alhaviz, Alhaviz Anggrei Viona Seulalae Apriandi, Azwin Arif Rokhayati, Imbang Azzahro, Hanifah Ulfa Benny Manullang Cindytia Prastari Diana Pebriani Daulay Dwi Pasca, Bella Hazra Yuvendius Ihsan, Fikratul Jumsurizal Jumsurizal Karla Amalia Kartika Dewi Masyitah Masyitah Pasca, Bella Dwi Putri Maharani R Marwita Sari Putri Rahman, R. Fathul Raisa Sevina Raja Afriansyah Rani Anggraini, Rani Rini Nizar Rizki, Tri Satiti Kawuri Putri Tri Rizki Yelmiza Zulia Khairani Zulni Pratama, Yogie