Skripsi

STUDI AKTIVITAS ENZIM PENCOKLATAN PADA KULIT BUAH DUKU SETELAH PERENDAMAN DALAM LARUTAN KALSIUM KLORIDA

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Penilaian

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Hospital, Palembang. The experiment used factorial completely randomized design with two treatment factor that was calcium chloride concentration (0,5 %, 1 % and 1,5 %) and three periods of dipping in calcium chloride solution (3 minutes, 6 minutes and 9 minutes) with three replications. The results indicated that calcium chloride concentration and the period of dipping decreased significantly polyphenol oxidation (PPO) and peroxidase (PO) activity, but had no significant on affect total protein content. Dipping in 1 % calcium chloride for 6 minutes was the best treatment to extend the storage life of duku up to nine days at 28°±2° C.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0507001358	T68394	T683942005	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T683942005

Publisher

Inderalaya : Program Studi Teknologi Hasil Pertanian, Jurusan Teknik Pertanian, Fakultas Pertanian., 2005

Collation

xiv, 61 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

634.420 7

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Teknologi Hasil Pertanian
Pengawetan Duku

Specific Detail Info

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Statement of Responsibility

HALIM

Other version/related

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