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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
Paramita, Diva Julia
; Muflihati, Iffah
; Nurdyansyah, Fafa
; Umiyati, Rini
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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Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris
Hasbullah, Umar Hafidz Asy’ari
; Umiyati, Rini
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 1
, No 1
(2017)
The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values betwee...
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