PERUBAHAN MUTU LEMPOK DURIAN DALAM KEMASAN EDIBLE BERBAHAN LILIN MADU SELAMA PENYIMPANAN PADA SUHU KAMAR

Priyanto, Gatot and Swastiny, Rika and Wijaya, Agus (2005) PERUBAHAN MUTU LEMPOK DURIAN DALAM KEMASAN EDIBLE BERBAHAN LILIN MADU SELAMA PENYIMPANAN PADA SUHU KAMAR. Jurnal STIGMA -An Agricultural Science Journal, 12 (2). pp. 313-310. ISSN 0853-3776

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    Abstract

    The objective of this research was to observe the quality changes of lempok durian packaged by beeswax-edible coating during storage. The experiment had been done at Agricultural Product Laboratory, Faculty of Aqriculture Sriwijaya University, on May to July 2004. It was conducted on factorial randomized block design with two treatment, i.e. beeswax (%) ediblc coating and storage time, respectively, in threr levels (0, 3, and 6 % beeswax material and four levels (0, 10, 20 and 30 days) of storage time). Quatity parameter was measured by moisture content, browning index, weight loss dan consumer's preference, The result show that beeswax percentage and storage time had significant effect on moisture content, browning index, weight loss, and consumer's preference of colour, texture, and odour. Lempok durian packaged with edible coating made by 3% beeswax material was observed as preferred product although it was store until 30 days.

    Item Type: Article
    Uncontrolled Keywords: quality,lempok, beeswax
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agricultural Technology
    Depositing User: Dr. Gatot Priyanto
    Date Deposited: 16 May 2013 12:44
    Last Modified: 16 May 2013 12:44
    URI: http://eprints.unsri.ac.id/id/eprint/2140

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