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All Journal Journal of Food Technology and Agroindustry Jurnal Kewarganegaraan
Hapsari, Anisa Prima Vera
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KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA Hapsari, Anisa Prima Vera; Hasdar, Muhamad; Daryono, Daryono; Purwanti, Yunika
Journal of Food Technology and Agroindustry Vol 6 No 2 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i2.4010

Abstract

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping hair and skin health, helping reduce cancerrisk, emphasizing cholesterol levels, and nourishing the heart. Mango post-harvest handling is a critical activity that needs attention before mango fruit reaches consumers. Mango fruit storageis closely related to distribution and marketing activities. This study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levelsduring storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin Ccontent of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice tomaintain the quality of vitamin C of arum manis mango.
Kadar Vitamin C pada Mangga Arum Manis yang disimpan pada Suhu yang Berbeda Hapsari, Anisa Prima Vera; Hasdar, Muhamad; Daryono, Daryono; Purwanti, Yunika
Jurnal Kewarganegaraan Vol 6 No 3 (2022): October 2022
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.674 KB) | DOI: 10.31316/jk.v6i3.3958

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui cara penyimpanan pada suhu yang berbeda selama 7 hari. Penelitian ini menggunakan perlakuan suhu penyimpanan buah mangga arum manis. Perlakuan yang digunakan yaitu suhu 5-10oC, suhu 15-20oC, suhu 27-32oC, dan suhu 35-40oC. parameter utama yaitu kadar vitamin C masing-masing perlakuan dan penurunan kadar vitamin C selama penyimpanan. Penyimpanan pada suhu 5-10oC menghasilkan rata-rata kadar vitamin C sebesar 6.84 ± 0.28 mg/ 100 g. Penyimpanan pada suhu kamar (27-32oC) menghasilkan rata-rata kadar vitamin C sebesar 3.91 ± 0.44 mg/ 100 g. Kadar vitamin C buah manga arum manis yang baru dipanen sebesar 7.53 ± 0.40 mg/ 100 g. Peyimpanan pada suhu rendah adalah pilihan terbaik untuk menjaga kualitas vitamin C buah mangga arum manis.Kata Kunci: Mangga; Vitamin C; Penyimpanan; Suhu AbstractThis study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levels during storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin C content of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice to maintain the quality of vitamin C of arum manis mango.Keywords: Mango; Vitamin C;, Store; Tempetature
Kadar Vitamin C pada Mangga Arum Manis yang disimpan pada Suhu yang Berbeda Hapsari, Anisa Prima Vera; Hasdar, Muhamad; Daryono, Daryono; Purwanti, Yunika
Jurnal Kewarganegaraan Vol 6 No 3 (2022): October 2022
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jk.v6i3.3958

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui cara penyimpanan pada suhu yang berbeda selama 7 hari. Penelitian ini menggunakan perlakuan suhu penyimpanan buah mangga arum manis. Perlakuan yang digunakan yaitu suhu 5-10oC, suhu 15-20oC, suhu 27-32oC, dan suhu 35-40oC. parameter utama yaitu kadar vitamin C masing-masing perlakuan dan penurunan kadar vitamin C selama penyimpanan. Penyimpanan pada suhu 5-10oC menghasilkan rata-rata kadar vitamin C sebesar 6.84 ± 0.28 mg/ 100 g. Penyimpanan pada suhu kamar (27-32oC) menghasilkan rata-rata kadar vitamin C sebesar 3.91 ± 0.44 mg/ 100 g. Kadar vitamin C buah manga arum manis yang baru dipanen sebesar 7.53 ± 0.40 mg/ 100 g. Peyimpanan pada suhu rendah adalah pilihan terbaik untuk menjaga kualitas vitamin C buah mangga arum manis.Kata Kunci: Mangga; Vitamin C; Penyimpanan; Suhu AbstractThis study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levels during storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin C content of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice to maintain the quality of vitamin C of arum manis mango.Keywords: Mango; Vitamin C;, Store; Tempetature
Co-Authors Daryono Daryono, Daryono Muhamad Hasdar Yunika Purwanti