FEBRIYANI FIRDAUS, - (2024) PENYIMPANAN SUHU RENDAH MEMPERTAHANKAN KUALITAS MATOA (Pometia pinnata J.R.Forst. & G.Forst.) KULIT HIJAU. Skripsi thesis, Universitas Islam Negeri Sultan Syarif Kasim Riau.

	Text (BAB IV) BAB IV.pdf - Published Version Restricted to Repository staff only Download (6MB)
Preview	Text GABUNGAN KECUALI BAB IV.pdf Download (6MB) | Preview

Abstract

LOW TEMPERATURE STORAGE MAITAINS THE QUALITY OF GREEN RIND MATOA (Pometia pinnata J.R.Forst. & G.Forst.) Febriyani Firdaus (11980222445) Supervised by Rosmaina and Zulfahmi ABSTRACT Matoa is one of the fruits favored by the community but is very vulnerable to damage after harvest. One of the efforts that can be made to extend the shelf life of matoa fruit is storage at low temperatures. This study aims to compare the effect of the long storage time of matoa fruit at room temperature and low temperature. The research was arranged using a completely randomized design (CRD) with room temperature and low-temperature treatments, where each treatment was repeated nine times. The observation parameters included fruit color, fruit pulp color, seed shape, and seed color, fruit length, fruit diameter, fruit weight, fruit pulp weight, skin weight, seed weight, skin thickness, seed thickness, total soluble solids (TSS), total titratable acid (TTA), vitamin C content, moisture content, TSS/TTA ratio, and edible part. The results of this study indicate that the storage of green skin matoa fruit at low temperature (4 oC) can last longer (12 days) compared to room temperature (maximum 8 days) for consumption. Therefore, low temperatures can maintain the quality of the skin and flesh of the Matoa fruit. Keyword: fruit quality, quantitative, long storage ,room, low temperature

Actions (login required)

View Item