Skripsi

UPAYA MENGURANGI KERUSAKAN BUAH DUKU DENGAN PELAPISAN KITOSAN

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Penilaian

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This research was to reduce the postharvest deterioration and to extend the shelflife of duku fruits with chitosan coating. The research was conducted at Agricultural Laboratory Post Graduate Program, Sriwijaya University Bukit Besar, Palembang from April 2007 to Januari 2008. The experimental design used in this study was Factorial Completely Randomized Design consisting of two treatments and three replications for each treatment. The first treatment was fruit conditions (the attached duku and the detached duku) and the second treatment was the concentrations of chitosan (0%, 0.5%, 1%, 1.5% and 2%). The parameters observed were weight loss, percentage of browning, visual observation, fruit hardness, total soluble solid, titratable acidity, and vitamin C content. The results showed that the attached duku significantly retarded the browning of the duku skin, inhibited the mold grow, reduced deterioration on duku fruits and increased vitamin C content. Chitosan concentrations significantly decreased weight loss, inhibited the mold grow, reduced deterioration on duku fruits and increased vitamin C content. Duku, coated with 1% chitosan stored for 12 days after postharvest at 15�}1°C, 61% of skins not browned, and skin browned at scale less than 10% were 17,39%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0807000290	T77002	T770022008	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T770022008

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2008

Collation

xviii, 54 hlm.; ill.; tab.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

634.07

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Buah duku
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

Furika

Other version/related

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