Karakteristik pascapanen buah manggis (Garcinia mangostana L.) selama penyimpanan dengan pelapisan shellac

Authors

  • Yati Nurhayati
  • Arifah Rahayu
  • Hisworo Ramdani

DOI:

https://doi.org/10.30997/jag.v1i2.181

Abstract

Tujuan penelitian ini adalah untuk mengetahui konsentrasi shellac yang tepat dalam mempertahankan karakter kualitas buah manggis selama penyimpanan pada suhu rendah (12oC) dan suhu ruang (28-29oC). Rancangan percobaan yang digunakan adalah acak lengkap tersarang, dengan konsentrasi shellac (0%, 25%, 33.3% dan 50%) tersarang di dalam suhu (12oC dan 28-29oC). Hasil penelitian menunjukkan bahwa penyimpanan pada suhu 12oC lebih baik dibandingkan dengan suhu ruang (28-29oC) dalam mempertahankan bobot, diameter, warna sepal (nilai L, a dan b), warna kulit (nilai a dan b) dan kandungan PTT. Pada suhu 12oC penggunaan shellac 50% pada buah manggis mampu mempertahankan diameter dan shellac 25% mampu mempertahankan warna kulit buah ( nilai L, a dan b). Pada suhu 28-29oC shellac 50% mampu mempertahankan diameter, warna sepal (nilai L) dan PTT, shellac 33,3% mampu mempertahankan warna kulit buah (nilai L) dan shellac 25% mampu mempertahankan warna sepal (nilai L) dan PTT.

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Published

2015-10-20

How to Cite

Nurhayati, Y., Rahayu, A., & Ramdani, H. (2015). Karakteristik pascapanen buah manggis (Garcinia mangostana L.) selama penyimpanan dengan pelapisan shellac. JURNAL AGRONIDA, 1(2). https://doi.org/10.30997/jag.v1i2.181

Issue

Vol. 1 No. 2 (2015)

Section

Articles

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