LAMA PENYIMPANAN MUTU ORGANOLEPTIK FRESH CUT WORTEL SEGAR (Daucus Carota. L)

siti fatimah, Masriani Masriani

Abstract


This study aims to determine the response to organoleptic tests in several samples of Fresh Carrot Cut. This study used a Completely Randomized Design (CRD). Each treatment had 3 replications so that the total treatment was 24 treatments. Based on the results of the study it can be concluded that the longer the storage, the weight loss value is higher, while the value of texture, color, aroma and overall appearance decreases. The storage time for the 6th day was still favored by the panelists on the color, aroma and appearance of the whole fresh carrot slices with a weight loss of 7.45%.


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DOI: http://dx.doi.org/10.35334/jpen.v2i2.1148

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