Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage
Journal Title: Journal of Applied Food Technology - Year 2019, Vol 6, Issue 1
Abstract
This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.
Authors and Affiliations
Albertus Carolus Dito Wratsongko, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri, Mulyana Hadipernata, Wisnu Broto
Keywords
Related Articles
- EP ID EP646667
- DOI 10.17728/jaft.4369
- Views 98
- Downloads 0
Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage
Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in...
Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration
Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inh...
The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose
This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The...
Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature
Snake fruit (Salacca edulisReinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be...
Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan
This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are w...