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Brayoga, Emerald Falah (2018) Aplikasi Pre-treatment Vacuum Cooling dan Proses Coating Menggunakan F-RAY (Fruit Spoilage Delay) terhadap Umur Simpan Tomat Segar Pasca Panen. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Tomat adalah komoditas pertanian yang bergizi dan banyak digunakan sebagai bahan pangan. Pada musim panen, banyak tomat yang mudah membusuk sebelum sempat dijual. Teknologi vacuum cooling dapat mengurangi panas lapang sehingga mengurangi aktivitas respirasi buah. Sedangkan edible coating dapat menghambat kontak dengan udara luar sehingga mengurangi risiko kontaminasi mikroorganisme. Penelitian ini bertujuan untuk mengetahui pengaruh pre-treatment vacuum cooling dan proses pelapisan edible coating dengan menggunakan alat preservasi otomatis yaitu F-RAY (Fruit spoilage Delay) pada tomat segar pasca panen. Percobaan ini dilakukan dalam dua tahap. Langkah pertama adalah karakterisasi edible coating yang dibuat dari 0,5, 1 dan 2% pektin. Langkah kedua adalah penerapan edible coating yang dikombinasikan dengan F-RAY pada tomat. Tomat yang diolah disimpan selama 14 hari pada suhu kamar. Umur simpan diukur dengan menggunakan metode ASLT Model Arhenius dan pengamatan organoleptik berbasis. Parameter yang diamati selama penyimpanan adalah persentase susut bobot, warna, tekstur, rasa, dan pengamatan visual. Hasil penelitian yang didapat, perlakuan ini mampu memperpanjang masa simpan tomat sampai 13-14 hari, 2 kali lebih lama dibandingkan dengan tomat yang dikendalikan (tanpa treatment) selama 6-7 hari.

English Abstract

Tomatoes are nutritious and widely used for food. In harvesting season, a lot of tomatoes become rotten before it get sold. Vacuum cooling technology combined with application of edible coating can reduce the respiration activity and the risk of microorganisms contamination. This study aims to determine the effect of pre-treatment vacuum cooling and edible coating process using automatic preservation machine of F-RAY (Fruit spoilage Delay) on post-harvest fresh tomatoes. This experiment was done in two steps. First step was characterization of edible coating prepared from 0.5, 1 and 2% of pectin. Second step was application of edible coating combined with F-RAY in tomatoes. The treated tomatoes were stored for 14 days at room temperature. The shelf life was measured using Arhenius Model ASLT method and based organoleptic observation. The parameters observed during the storage were the percentage of weight loss, color, taste, texture, and visual observation. Results showed that the shelf life of tomatoes can be extended up to 13-14 days which were 2 times longer than untreated tomatoes of 6-7 days.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/41/051802441
Uncontrolled Keywords: edible coating, tomat, umur simpan, vacuum cooling
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/11109
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