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THE EFFECT OF SODIUM ALGINATE - CALCIUM CHLORIDE AS AN EDIBLE COATING ON WEIGHT LOSS, TPT AND COLOR OF FRESH CUT PEARS DURING COLD STORAGE
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 10
, No 1
(2026)
Pears (Pyrus pyrifolia) are tropical fruits with a sweet taste, crisp texture, and high water content. Cut pears have a short shelf life of 3-5 days due to enzymatic browning and physical damage after cutting. One method to extend shelf life is the use of edible coatings. This study aimed to test the effectiveness of sodium alginate and calcium chloride as coatings for cut pears in maintaining physical quality and extending shelf life. This study used a completely randomized design (CRD) with tw...
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EFFECT OF RICE BRAN SOURDOUGH ON THE QUALITY OF RICE BRAN LOAF BREAD
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 2
(2025)
Sourdough is a fermented mixture of water and flour. Sourdough can be used in making bread with good nutritional content. Instant yeast which is usually used for making bread has adverse effect on health if consumed directly compared to using natural yeast. However, currently sourdough is being developed as a bread developer. This research aims to analyze the effect of the concentration of natural yeast on the physical and chemical characteristics, the shelf life and sensory properties of rice b...
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