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Assyfa, Isna Khofifah
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Agriculture, Biological Sciences & Forestry

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Pengaruh Aplikasi Penyiraman Kalsium Klorida (Cacl2) Pratanam Dan Suhu Penyimpanan Pasca Panen Terhadap Daya Simpan Dan Kualitas Microgreen Wheatgrass (Triticum aestivum L.) Segar Mardiyani, Siti Asmaniyah; Assyfa, Isna Khofifah; Muslikah, Siti
Folium : Jurnal Ilmu Pertanian Vol. 7 No. 2 (2023): Folium : Jurnal Ilmu Pertanian
Publisher : Universitas Islam Malang

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Abstract

This study aimed to determine the effect of pre-planting application of calcium chloride (cacl2) and post-harvest storage temperature on the shelf-life and quality of fresh microgreen wheatgrass (Triticum aestivum l.). This study used a Randomized Block Design (RAK) with two factors. Factor 1 is CaCl2 concentration watering application, consisting of 5 levels, namely 0% concentration (C0), 1.5% concentration (C1), 3% concentration (C2), 4.5% concentration (C3), and 6% concentration (C4). Factor 2 is storage temperature, consisting of two levels, namely room temperature (S0) and low temperature (S1). The results of the observations concluded that there was an effect of storage temperature treatment on weight loss and chlorophyll content in microgreen wheatgrass. Wheatgrass stored at low temperature has a lower weight loss value than stored at room temperature. Wheatgrass stored at low temperatures has a higher chlorophyll content than stored at room temperature. Keywords: Microgreen, Wheatgrass, Calcium Chloride, Storage Temperature
Uji Preferensi Konsumen Pada Microgreen Wheatgrass (Triticum aestivum L.) Muslikah, Siti; Assyfa, Isna Khofifah
Folium : Jurnal Ilmu Pertanian Vol. 9 No. 1 (2025): Folium : Jurnal Ilmu Pertanian
Publisher : Universitas Islam Malang

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Abstract

Wheatgrass juice is an extract squeezed from sprouted wheat seeds. Wheatgrass juice has various benefits for the body, namely helping detoxify the liver, boosting immune function, and can reduce the effects of chemotherapy in cancer patients. The study used the hedonic method Organoleptic Test with 2 treatments namely C0 (0% CaCl2 concentration or control) and C3 (4.5% CaCl2 concentration) which was the best treatment. The best treatment protection uses the de Garmo test. The results showed that watering with a CaCl2 concentration of 4.5% on the 3rd to 6th day of storage produced the most preferred taste, watering with a 4.5% CaCl2 concentration on the 6th day of storage produced the aroma and texture that the panelists liked the most.
Co-Authors Siti Asmaniyah Mardiyani SITI MUSLIKAH