Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Penelitian Pascapanen Pertanian
Meivie Lintang
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Aplikasi film edibel dan kemasan atmosfir termodifikasi untuk meningkatkan umur simpan buah salak terolah minimal Usman Ahmad; . Yulianingsih; Meivie Lintang
Jurnal Ilmu Pertanian Indonesia Vol. 15 No. 3 (2010): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1434.306 KB)

Abstract

Snake fruit is an exotic fruit from Indonesia, and nowadays has increasing in demand. There is opportunity to market minimally processed snake fruit, but this product becomes very highly perishable because of increasing in respiration rate. The objective of this research was to determine edible coating formulation in combination with modified atmosphere packaging, in order to maintain quality and to prolong shelflife of minimally processed snakefruit. The research was started by preparation of salak fruit, edible coating, measurement of respiration rate, determination of optimum atmosphere composition and critical parameter, and storage in modified atmosphere packaging. First, best atmosphere composition for minimally prcessed snakefruit was determined, then storage of minimally processed snakefruit was conducted after selection of the appropriate plastic film. Analysis was conducted on quality and organoleptic characteristics. Optimum gas composition storage for minimally processed snake fruit is 4±1%0[2] and 14±2% C0[2]. Minimally processed snake fruit with edible coatings made from pectin and chitozan combined with modified atmosphere packaging can extend shelflife and maintained quality until eight days, while without edible coating the minimally-processed snake fruit in with modified atmosphere packaging can extend until 6 days only.
KARAKTERISTIK TEPUNG UMBI DALUGA (Cyrtosperma merkussi)), WONGKAI (Dioscorea sp), KOLEREA (Colocasia, sp), DAN LONGKI (Xanthosoma, sp) ASAL SULAWESI UTARA, substitusi terigu untuk pangan pokok Meivie Lintang; Payung Layuk; G H Joseph
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.83-90

Abstract

Umbi lokal Daluga (Cyrtosperma merkussi), Kolerea (Colocasia sp), Longki (Xanthosoma sp) dan Wongkai (Dioscorea sp) merupakan sumber bahan pangan alternatif potensial di Sulawesi Utara yang belum terinformasi secara utuh karakteristiknya, sehingga perlu adanya karakterisasi komposisi kimia dan fisik tepung. Tujuan penelitian adalah mendapatkan sifat fisikokimia dari tepung umbi lokal dan produk yang dapat dikembangkan. Penelitian dilakukan di Laboratorium Diseminasi BPTP Sulawesi Utara. Hasil penelitian menunjukkan bahwa kandungan pati tepung Daluga, Kolerea, Longki dan Wongkai saling berbeda nyata dengan kisaran jumlah kandungan pati, amilosa dan amilopektin berturut turut adalah 42.7-49,51%, 15-27.47%, dan 16-27%. Nilai kecerahan tepung Longki, Daluga, Kolerea dan Wongkai berbeda satu dengan yang lain dengan nilai kecerahan paling tinggi dan nilai indeks browning terendah adalah tepung umbi Longki. Tepung kolerea paling potensial dikembangkan sebagai sumber tepung-tepungan dibandingkan tepung Longki, Daluga dan Wongkai, karena mempunyai potensi rendemen tepung 31,2%, mengandung pati paling tinggi sebesar 49,51%, dan protein sebesar 3,47%, serta mengandung amilosa kedua tertinggi sebesar 25,74.
Co-Authors . Yulianingsih G H Joseph Payung Layuk Usman Ahmad