PENGARUH JENIS KEMASAN DAN JUMLAH PERFORASI KEMASAN TERHADAP KARAKTERISTIK JAMUR CHAMPIGNON (Agaricus bisporus) YANG DISIMPAN PADA SUHU RENDAH

Erla Widianty, 11.30.20.037 and Thomas Gozali, DS and Ina Siti Nurminabari, Ds (2016) PENGARUH JENIS KEMASAN DAN JUMLAH PERFORASI KEMASAN TERHADAP KARAKTERISTIK JAMUR CHAMPIGNON (Agaricus bisporus) YANG DISIMPAN PADA SUHU RENDAH. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Official URL: http://teknik.unpas.ac.id

Abstract

ABSTRACT The purpose of the research to find out the packagingandthe number ofperforations thatprovidethe most excellentinfluenceon the quality ofchampignon mushrooms. The benefits of this research isexpected to provide informationabout the role ofpackaging typeandnumber ofperforationsin thequality control offresh produce, especiallymushroomschampignon. The preliminary study was conducted to determine the best temperature storage champignon mushroom , namely at a temperature of 10 ° C and 15 ° C were then observed on day 7 and 14. Treatment is selected from preliminary research champignon mushrooms stored at 10°C. The mainresearchusingrandomized block design(RAK) consisting oftwofactors. The first factoristhe type ofpackaging thatconsists oftwolevels iepackagingwithPVC(Polyvinylchloride) and PEDR(Low DensityPolyethylene). The second factoris the number ofperforationsconsistingof3 levels, namely 5, 10, and15.The experiment was repeatedfourtimesso thatthe experimentconsists of 24units ofthe experiment. Data were analyzed with ANOVA and Duncan test followed by 5 % . The interaction between the type of packaging and the amount of packaging perforations affect the response of the storage protein content of day 7, whereas the type of Kamasan influence on the response to the protein content storage 14. Storage use PVC packaging as a treatment chosen because it has the highest protein content . The amount of packaging 9 hole perforations provide only the best influences on organoleptic response in terms of texture . Selected treatment by scoring test with the highest value 21 contained in champignon mushrooms stored using PVC packaging 9 holes. Keyword: Perforation, Champignon, PVC, LDPE

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	11 Apr 2016 02:31
Last Modified:	11 Apr 2016 02:31
URI:	http://repository.unpas.ac.id/id/eprint/3060

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