Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature
Journal Title: Journal of Applied Food Technology - Year 2018, Vol 5, Issue 2
Abstract
Salak pondoh (Salacca edulisreinw) is one of horticulture productthat easily to decay. Decaying aroma is one of indicators for qualities loss of salak pondoh. The purpose of this research is to detect thedecay aroma of salak pondoh during the storageof 15 days. The preservation was categorized into three stagesof preservation time:early, middle, and last day. All salak was preserved in room temperature at aseptic condition with detected humidity at 50-60%. According to the obtained data, it wasdetected that decay aroma was detected in 80% of salak in last stage of preservation.Amazingly,5% of salak at this stage wasnot detected its decay aroma. As conclusion, decay of salak could be determined by the decay aroma and mostlyit was appeared in the last stage of preservation.
Authors and Affiliations
Dika Intan Ayudiaswat, Anang Mohamad Legowo, Ahmad Ni’matullah Al-Baarri, Mulyana Hadipernata, Risfaher Risfaher
Keywords
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- EP ID EP647435
- DOI 10.17728/jaft.4821
- Views 111
- Downloads 0
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