Ermawati, Dewi (2019) Aplikasi Pre-Treatment Ultrasonik-Ozon Dan Edible Coating Terhadap Umur Simpan Strawberry (Fragraria Sp). Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi buah stroberi dari tahun 2009 sampai 2013 selalu mengalami peningkatan dan mencapai 58.882 ton pada tahun 2014 (BPS, 2016). Penurunan kualitas buah stroberi tentu tidak diinginkan oleh konsumen yang diakibatkan karena beberapa pengaruh misalnya fisik, kimiawi, mikrobiologis dan fisiologis. Aplikasi ozon (O3) dapat dimanfaatkan untuk membunuh mikroba pembusuk (Haifan, 2017). Ultrasonic Ozone Treatment dapat dimanfaatkan untuk menurunkan residu pestisida dengan pengangkatan hingga 91,2% (Lozowicka dkk, 2015). Namun buah yang telah disanitasi rentan terhadap kontaminasi yang dapat mempersingkat umur simpan buah. Edible coating adalah salah satu metode yang digunakan untuk memperpanjang umur simpan dan mempertahankan mutu buah-buah yang disimpan pada suhu ruang. Penelitian ini terdiri dari empat tahap yaitu perancangan dan pembuatan alat ultrasonik-ozon, pembuatan larutan coating, aplikasi pre-treatment ultrasonik-ozon dan pelapisan edible coating pada stroberi serta analisa stroberi. Berdasarkan penelitian secara fisik (susut bobot, intensitas warna) dan kimia (total padatan terlarut, dan vitamin C), sampel perlakuan pre-treatment ultrasonik-ozon dan edible coating memiliki kualitas yang lebih terjaga. Kombinasi Ultrasonic-Ozone dan Automatic Edible coating terbukti mampu mengurangi residu pestisida dan memperpanjang umur simpan buah stroberi hingga hari ke-5 dibandingkan stroberi kontrol (2 hari), dan stroberi coating (4 hari).
English Abstract
Strawberry fruit production from 2009 to 2013 has always increased and reached 58,882 tons in 2014 (BPS, 2016). The decline in the quality of strawberries is certainly not desired by consumers due to several influences such as physical, chemical, microbiological and physiological. The application of ozone (O3) can be used to kill decay microbes (Haifan, 2017). Ultrasonic Ozone Treatment can be used to reduce pesticide residues by lifting up to 91.2% (Lozowicka et al., 2015). However, the sanitized fruit is susceptible to contamination which can shorten the shelf life of the fruit. Edible coating is one method that is used to extend shelf life and maintain the quality of fruits stored at room temperature. This study consisted of four stages, namely the design and manufacture of ultrasonic-ozone devices, the manufacture of coating solutions, the application of ultrasonic-ozone pretreatment and coating of edible coating on strawberries and strawberry analysis. Based on physical research (shrinkage weight, color intensity) and chemistry (total dissolved solids, and vitamin C), ultrasonic-ozone pre-treatment and edible coating treatment samples were of a better quality. The combination of Ultrasonic-Ozone and Automatic Edible coating is proven to be able to reduce pesticide residues and extend the shelf life of strawberries until day 5 compared to control strawberries (2 days), and strawberry coating (4 days)
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/638/052002514 |
| Uncontrolled Keywords: | Coating, Ozon, Stroberi, Ultrasonik, Coating, Ozone, Strawberry, Ultrasonic |
| Subjects: | 600 Technology (Applied sciences) > 634 Orchards, fruits, forestry > 634.7 Berries and herbaceous tropical and subtropical fruits > 634.75 Strawberries |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 08 Sep 2020 08:19 |
| Last Modified: | 24 Oct 2021 02:14 |
| URI: | http://repository.ub.ac.id/id/eprint/181616 |
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