?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+MINYAK+SAWIT+DALAM+EDIBLE+COATING%0D%0ADAN+LAMA+PENYIMPANAN+PADA+SUHU+RUANG+TERHADAP+SIFAT%0D%0AFISIK+DAN+KIMIA+JAMBU+BIJI+KRISTAL&rft.creator=Bella+Edithya+Linardi%2C+1514051017&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Crystal+guava+fruit+is+easily+damaged+and+has+a+relatively+short+shelf+life.+One%0D%0Amethod+to+extend+the+fruit%E2%80%99s+shelf+life+is+edible+coating.+Objectives+of+this+research%0D%0Awere+to+find+out+effects+of+palm+oil+concentrationsadded+into+edible+coating%0D%0Asolution+and+storage+period+at+room+temperature+on+physical+and+chemical%0D%0Aproperties+of+crystal+guava+fruit.+There+were+two+treatmentsin+this+research+which%0D%0Awere+arranged+factorially+in+a+Complete+Randomized+Block+Design+(CBRD)+with%0D%0Athree+replications.+The+first+factors+is+palm+oil+concentrations+consisting+of+0%25%2C%0D%0A0.1%25%2C+0.2%25%2C+and+0.3%25.+The+second+factor+is+storage+time+consisting+of+0%2C+4%2C+8%2C+12%2C%0D%0Aand+16+days.+After+edible+coating+and+storage+period%2C+the+guava+fruit+sample+was%0D%0Aanalysed+to+determine+its+weight+loss%2C+vitamin+C+content%2C+green+colour+index%2C+and%0D%0Ahardness+value.+Data+obtained+were+analyzed+by+analysis+of+variance+and+further%0D%0Atested+by+polinomial+orthogonal+(OP)+tests+at+1%25+and+5%25+levels+of+significants.%0D%0AThe+result+showed+that+palm+oil+addition+intoedible+coatingsolution+was+able%0D%0Ato+reduce+the+decrease+of+the+fruit%E2%80%99s+weight+loss%2C+vitamin+C+content%2C+green+color%0D%0Aindex%2C+and+hardness+value+during+storage.+The+higher+palm+oil+concentrations%0D%0Ayielded+the+smaller+of+the+decrease+of+the+fruit%E2%80%99s+weight+loss%2C+vitamin+C+content%2C+green+color+index%2C+and+hardness+value+during+storage.+Meanwhile%2C+storage+period%0D%0Aaffected+on+the+increase+of+the+fruit%E2%80%99s+weight+loss%2C+and+the+decrease+of+vitamin+C%0D%0Acontent%2C+green+color+index%2C+and+hardness+value+of+the+guava+fruit.+The+longer%0D%0Astorage+yielded+the+higher+weight+loss%2C+and+the+lower+of+vitamin+C+content%2C+green%0D%0Acolor+index%2C+and+hardness+value+of+the+guava+fruit.+After+16+days+storage%2C+the%0D%0Aguava+fruit+edible+coated+had+weight+loss+of+5.15%25%2C+vitamin+C+content+of+2.76%0D%0Amg%2Fg%2C+green+color+index+of+0.49%2C+and+hardness+value+of+0.66+kg%2F(10x10mm)%3B%0D%0AMeanwhile%2C+the+guava+fruit+without+edible+coating+had+weight+loss+of+39.40%25%2C%0D%0Avitamin+C+content+of+0.92+mg%2Fg%2C+green+color+index+of+0.42%2C+and+hardness+value+of%0D%0A0.40+kg%2F(10x10mm).+Thus%2C+after+16+days+storage+edible+coating+using+carrageenan%0D%0Awith+addition+of+palm+oil+was+able+to+reduce+the+guava+fruit%E2%80%99s+weight+loss+of%0D%0A34.27%25+with+physical+and+chemical+properties+which+were+better+than+that+without%0D%0Acoating.%0D%0AKeywords%3A+Crystal+Guava+fruit%2C+Palm+Oil%2C+Edible+Coating%2C+Storage+period+at%0D%0ARoom+Temperatures%0D%0ABuah+jambu+biji+kristal+mudah+mengalami+kerusakan+dan+memiliki+masa%0D%0Asimpan+yang+relatif+singkat.+Salah+satu+cara+memperpanjang+masa+simpan+buah%0D%0Ayaitu+melapisi+buah+dengan+larutan+edible+coating.+Tujuan+penelitian+ini+yaitu%0D%0Auntuk+mengetahui+pengaruh+konsentrasi+minyak+sawit+dalam+larutan+edible%0D%0Acoating+berbasis+karagenan+dan+lama+penyimpanan+pada+suhu+ruang+terhadap%0D%0Aterhadap+sifat+fisik+dan+kimia+jambu+biji+kristal.+Ada+dua+perlakuan+dalam%0D%0Apenelitian+ini+yang+disusun+secara+faktorial+dalam+Rancangan+Acak+Kelompok%0D%0ALengkapn+(RAKL)+dengan+tiga+ulangan.+Faktor+pertama+yaitu+konsentrasi+minyak%0D%0Asawit+4+taraf%2C+yaitu+0%25%2C+0%2C1%25+%2C+0%2C2%25+%2C+dan+0%2C3%25.+Faktor+kedua+yaitu+lama%0D%0Apenyimpanan+5+taraf%2C+yaitu%3A+0%2C+4%2C+8%2C+12%2C+dan+16+hari.+Jambu+biji+kristal+yang%0D%0Adilapisi+larutan+edible+coating+dan+jambu+biji+kristal+tanpa+pelapisan+edible%0D%0Acoating+disimpan+sesuai+perlakuan.+Setelah+disimpan%2C+sampel+diambil+dan+dianalis%0D%0Auntuk+menentukan+susut+bobot%2C+vitamin+C%2C+indeks+warna+hijau%2C+dan+nilai%0D%0Akekerasannya.+Data+yang+diperoleh+dianalisis+dengan+sidik+ragam+untuk%0D%0Amengetahui+perbedaan+antar+perlakuan.+Data+perlakuan+yang+berbeda+kemudian%0D%0Adiuji+lanjut+dengan+uji+polinomial+orthogonal+pada+taraf+1%25+dan+5%25+untuk%0D%0Amengetahui+kecenderungan+perubahan+sifat+fisik+dan+kimia+jambu+biji+Kristal%0D%0Aselama+penyimpanan.+Hasil+penelitian+menunjukkan+bahwa+penambahan+minyak+sawit+dapat%0D%0Amengurangi+penurunan+susut+bobot%2C+kadar+vitamin+C%2C+indeks+warna+hijau%2C+dan+nilai%0D%0Akekerasan+jambu+biji+kristal.+Makin+tinggi+kosentrasi+minyak+kelapa+sawit%2C+makin%0D%0Arendah+susut+bobot%2C+vitamin+C%2C+indeks+warna+hijau%2C+dan+nilai+kekerasannya.+Lama%0D%0Apenyimpanan+berpengaruh+nyata+terhadap+peningkatan+susut+bobot%2Cdan+penurunan%0D%0Akadar+vitamin+C%2C+indeks+warna+hijau%2C+dan+nilai+kekerasan+jambu+biji+kristal.+Makin%0D%0Atinggi+masa+simpan+menghasilkan+susut+bobot+makin+tinggi%2Cdan+vitamin+C%2C+indeks%0D%0Awarna+hijau%2C+dan+nilai+kekerasan+makin+kecil.+Interaksi+konsentrasi+minyak+sawit%0D%0Adan+lama+penyimpanan+juga+berpengaruh+terhadap+susut+bobot%2C+vitamin+C%2C+indeks%0D%0Awarna+hijau%2C+dan+nilai+kekerasan+jambu+biji+kristal.+Interaksi+perlakuan+minyak%0D%0Asawit+0%2C3%25+dan+lama+simpan+16+hari+menghasilkan+jambu+biji+kristal+dengan+susut%0D%0Abobot+sebesar+5%2C13%25%2C+vitamin+C+sebanyak+2%2C76+(mg%2Fgr)%2C+indeks+warna+hijau+0%2C49%3B%0D%0Anilai+kekerasan+sebesar+0%2C66+kg%2F(10x10mm)%2C+sedangkan+jambu+biji+kristal+yang%0D%0Atanpa+pelapisan+edible+coating+dan+disimpan+selama+16+hari+mengalami+susut%0D%0Abobot+sebesar+39%2C40%25%2C+vitamin+C+0%2C92(mg%2Fgr)%2C+dan+indeks+warna+hijau+0%2C42.+nilai%0D%0Akekerasan+sebesar+0%2C48+kg%2F(10x10mm).+Penyimpanan+16+hari%2C+pelapisan+edible%0D%0Acoating+berbasis+karagenan+dengan+penambahan+minyak+sawit+dapat+menurunkan%0D%0Asusut+bobot+jambu+biji+kristal+sebesar+34%2C27%25+dengan+sifat+fisik+dan+kimia+yang%0D%0Alebih+baik+dari+pada+jambu+biji+kristal+yang+tanpa+pelapisan+edible+coating.%0D%0AKata+Kunci+%3A+Jambu+Biji+Kristal%2C+Minyak+Sawit%2C+Edible+Coating%2CLama+Simpan%0D%0Apada+suhu+ruang&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F59765%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F59765%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F59765%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Bella+Edithya+Linardi%2C+1514051017++(2019)+PENGARUH+KONSENTRASI+MINYAK+SAWIT+DALAM+EDIBLE+COATING+DAN+LAMA+PENYIMPANAN+PADA+SUHU+RUANG+TERHADAP+SIFAT+FISIK+DAN+KIMIA+JAMBU+BIJI+KRISTAL.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F59765%2F