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Umar Santosa
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Perubahan Kimia dan Sensoris Buah Salak Pondoh Selama Penyimpanan dalam Termodifikasi Suhardi Suhardi; Tranggono Tranggono; Umar Santosa
agriTECH Vol 17, No 1 (1997)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1293.137 KB) | DOI: 10.22146/agritech.19322

Abstract

Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3% ; CO2, 0-6% and N2, 91-99% ; the storage temperature was 25°C. The results suggested that the best composition of MA was 02, 3% ; CO2, 6%, and N2, 91%. The optimum temperature for the storage was 25°C. After storage for 42 days at gives condition the fruit was still edible and in a good appearance. At contrast, the control samples deteriorated before 14 days storage.
Co-Authors Suhardi Suhardi Tranggono Tranggono