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KARAKTERISTIK FISIK DAN KIMIA BUAH NANAS QUEEN DAN CAYENNE BERDASARKAN TINGKAT KEMATANGAN

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Penilaian

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This study aimed to determine the effect of pineapple fruit varieties and maturity levels on the physical and chemical characteristics of pineapple fruit. This study used a factorial completely randomized design (CRD) consisting of six treatments. Each treatment was repeated three times. Factor A was the pineapple variety (A1 = Queen pineapple, A2 = Cayenne pineapple), and Factor B was the pineapple ripeness (B1 = unripe (0%), B2 = hal-ripe (50%), B3 = ripe (100%). The parameters observed in this study were physical characteristics, namely texture and color, and chemical characteristics, namely total titratable acid, vitamin C, total soluble solids, and pH. The results showed that the different varieties (Queen and Cayenne) and the level of fruit maturity had a significant effect on total soluble solids, total titratable acid, vitamin C, total sugar, pH, lightness, redness, and yellowness. Keywords: pineapple, fruit maturity level, Queen pineapple and Cayenne pineapple

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002443	T171707	T1717072025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1717072025

Publisher

Indralaya : ., 2025

Collation

xvii, 72 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

582.120 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Karakteristik Buah Nanas

Specific Detail Info

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Statement of Responsibility

MI

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