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

siti fatimah, Masriani Masriani

Abstract


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%.

Keywords: Organoleptic Test, Fresh Carrot Cut

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap kualitas wortel segar dengan
uji organoleptik pada Wortel Cut segar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 8
unit perawatan. Setiap perlakuan mengandung 3 ulangan sehingga total perawatan adalah 24 perawatan.
Berdasarkan hasil penelitian dapat disimpulkan bahwa semakin lama penyimpanan semakin tinggi nilai penurunan
berat badan, sedangkan nilai tekstur, warna, aroma dan penampilan keseluruhan menurun. Waktu penyimpanan
hari ke-6 masih lebih disukai oleh panelis pada warna, aroma dan penampilan keseluruhan irisan wortel segar
dengan penurunan berat badan 7,45%.

Kata Kunci  :  Uji Organoleptik, Fresh Cut Wortel


Full Text:

PDF


DOI: https://doi.org/10.35334/jpen.v2i3.1563

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 J-Pen Borneo : Jurnal Ilmu Pertanian

      P-ISSN/E-ISSN :                                                           Affiliation :

                           


Creative Commons License
All publications in J-PEN Borneo : Jurnal Ilmu Pertanian are licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.