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All Journal JURNAL PERTANIAN PRESISI (JOURNAL OF PRECISION AGRICULTURE) Journal of Tropical Crop Science Jurnal Teknologi Pertanian JAS (Jurnal Agri Sains) Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Mediagro JIM ( Journal International Multidiciplinary) Juragan (Jurnal Agroteknologi)
Alhaviz, Alhaviz
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Religion Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Other

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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 Ahmad Imtaz Sumbari Anggarini, Anna Anggraini, Anna Azzahro, Hanifah Ulfa Cindytia Prastari Devina Cinantya Anindita Dian Safitri Erviana Eka Pratiwi Hamzah, Hamzah Hariyadi, Hariyadi Ihsan, Fikratul Masyitah Masyitah MUFTI MUFTI, MUFTI Nareswari, Aptika NIKEN NURWATI, NIKEN Roy Ibrahim Supijatno Utami Lestari, Sri Yetti Elfina Zafitra, Zafitra