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PERUBAHAN MUTU BUAH PEPAYA VARIETAS CALIFORNIA (Carica papaya L.) SELAMA PENYIMPANAN DENGAN JENIS PENGEMASAN PASCA PANEN YANG BERBEDA Putra, Cahyo Purnama; Kusuma Dewi, Yohana Sutiknyawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 15, No 3: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i3.99362

Abstract

Pepaya varietas California merupakan komoditas buah penting di Indonesia yang tergolong buah klimaterik dengan umur simpan terbatas akibat perubahan pasca panen. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan mutu buah pepaya varietas Calofornia (Carica papaya L.) selama penyimpanan dengan jenis pengemasan pasca panen yang berbeda serta untuk menentukan jenis pengemasan menggunakan Rancangan Acak Kelompok (RAK) dengan lima perlakuan kemasan: kontrol (p0), plastik Polypropylene (p1), plastik Polyethylene (p2), kertas (p3), dan daun pisang (p4), masing-masing diulang lima kali. Parameter yang diamati meliputi susut bobot, total asam tertitrasi, dan aktivitas antioksidan selama pengamatan 0, 2, 4, 6, dan 8 hari. Hasil analisis data menunjukkan bahwa kemasan plastik PE memberikan nilai indeks efektivitas tertinggi (0,98), menunjukkan kinerja terbaik dalam menjaga kualitas buah. Buah yang dikemas dengan PE memiliki aktivitas antioksidan 62,49%, total asam tertitrasi 1,23%, dan susut bobot hanya 2,34% pada akhir penyimpanan. Hasil ini menunjukkan bahwa kemasan plastik PE efektif menekan degradasi kualitas pasca panen, sehingga menjadi pilihan terbaik untuk memperpanjang umur simpan pepaya California.
Efek Temperatur dan Waktu Seduh terhadap Karakteristik Kimia dan Sensori Liang Teh Pontianak Fannia, Evy; Dewi, Yohana Sutiknyawati Kusuma; Purwayantie, Sulvi
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.65684

Abstract

Liang tea Pontianak consists of herbal ingredients (Dicliptera chinensis leaves, Tradescantia spathacea leaves, Origanum vulgare Wilder leaves, Pandanus amarillifolius leaves and skin of Aloe vera chinensis) and tea ingredients (Caesalpinia sappan wood). Technological developments for preparing tea burrows in fresh form have turned into dry ingredients so that they are practical in preparation. The process of serving liang tea Pontianak by brewing, but currently it is not known when and the brewing temperature that produces the best physicochemical characteristics of the burrow has not been studied. The target of this research was to obtain the temperature and brewing time that produces the best chemical and sensory characteristics of Liang tea Pontianak. This study used a factorial randomized block design (RBD) consisting of 2 treatment, namely the brewing temperature of 70±3°C, 85±3°C and 100°C while the second factor was the length of brewing, consisting of 5, 10, 15 and 20 minutes. The results of this study found that the chemical and sensory characteristics of Liang tea Pontianak were brewed at 100°C for 20 minutes. The physicochemical characteristics of Liang teh Pontianak have antioxidant activity of 73.81%, total phenol content of 97.58 mg GAE/g and flavonoid content of 217.28 mg QE/g. Based on sensory characteristics, the best brewing Liang Teh Pontianak was 70±3°C for 20 minutes with color attribute values of 4.28, aroma 3.80, and taste 3.64. Determination of the best treatment using the value of the effectiveness index.
Co-Authors Abdul Haris Adi Suyatno Agusfiansyah, Syarif Agustina, Mulya Aklisa, Seskia Amalia Nur Alber Tulak Anggraeni, Wanda Putri Anis Shofiyani Anti Uni Mahanani Aprillia, Nelvy Regina Dwi Aschida, Feliks Chu Junloi Ayudianty, Laras Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti deviantika, deviantika Dian Ulfa Dinda Chandra Anggrayni Doga, Konius Dwi Fatmawati, Dwi Dwi Raharjo Dzul Fadly Dzul Fadly Elia Radianto Emelda, Plaviana Fabiola, Vonny Fadly, Dzul Fani Indriani, Fani Fannia, Evy Farahiyati, Lana Fitri, Utami Destia Fitri Florentina, Devi Viola Govinda Anggita Fortin Hanafie, Hadriana Hanni Tuhuteru Hasbullah Hasbullah Heni Pujiastuti Himan, Rusina Ifwarisan Defri Indrawati, Urai Suci Yulies Vitri Joselina Tuhuteru Junloi, Feliks Chu Karuru, Perdy Komariyati Komariyati Komaryati, Komaryati Lengka, Mariana Lestari, Oke Anandika Lestari Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati, Maherawati Maherawati, Maherawati Mahyuddin, Masriani Marina, Aristawipana Marito, Yohanes Mastira, Susi Mia Sari Nabilah, Uray Ulfah Nada, Geri Nurhayati Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Oke Anandika Letari Olivia Feny Pakanan, Janny Jovita Panjaitan, Pritania Selena Purwayantie, Sulvi Putra, Cahyo Purnama Putri, Alintianni Yolla Putri, Dea Malyana PUTRI, MARDIANA Rahmah, Maulia Rahmidiyani Reni Septiana Rumbiak, Rein Edward Yohanes Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Saputri, Nur Endah Sherlirianti Sherlirianti Sholahuddin Sholahuddin - Sholahuddin Sholahuddin Siahaya, Griennasty Clawdya Siti Fauziah Siti Rokhaenah Sri Wahyuni Suci, Rafika Suko Priyono Sumiyati Tuhuteru Surachman Surachman Suyatno, Adi Syafitri, Dhea Syamsi, Wisi Wilanda Syarifah Fatimah Humaira Syarifah Zahrah Tabo, Opapur Tabuni, Endius Taneasy, Ian Th. Candra Wasis Agung Sutignya Theresia Oktavia Triprastika Dewi Thomas Candra Wasis Agung Tri Rahayuni Ubi Mekar Ulfa, Dian Utami, Dwi Vitri Indrawati, Urai Suci Yulies Wenda, Benius Wenda, Endison Widadi Padmarsari Soetignya Winda Rahmalia Wisi Wilanda Wisi Wilanda Syamsi