期刊名称：Biosaintifika: Journal of Biology & Biology Education
印刷版ISSN：2085-191X
电子版ISSN：2338-7610
出版年度：2014
卷号：5
期号：2
页码：106-113
DOI：10.15294/biosaintifika.v5i2.2750
语种：English
出版社：Universitas Negeri Semarang
摘要：The purpose of this study was (1) to develop edible coating material (EC) is a natural, easy to make and widely available, the ceiba pentandra leaf extract, and (2) to determine the effect of the EC material on the quality and shelf life of cucumber. Coating application with cucumber dipping way into the EC material. The design of the experiment made in RAL factorial, with material EC factors, concentrations of EC (0%, 50%, 100%), and storage temperature (room temperature and low temperature). Parameters measured were weight change, soluble solid content (SSC), pH, color, hardness and decay (senescence) of cucumber. The results of the study for the ceiba pentandra leaf extract showed the lowest weight loss of cucumber is in control (no EC or control) were stored at room temperature (about 8%), while at low temperatures is treated EC 100% concentration (about 8.7%). The best treatment to maintain quality (pH, SSC, color, hardness and decay) contained in the EC treatment combination of ceiba pentandra leaf extract 100% concentration with low temperature storage. The combination treatment its resulted in a shelf life of most long cucumber to 9 days.
其他摘要：Tujuan penelitian ini adalah untuk mengembangkan bahan edible coating (EC) alami dari ekstrak daun randu; serta mengetahui pengaruhnya terhadap mutu dan umur simpan mentimun. Rancangan penelitian menggunakan RAL dua faktor yaitu konsentrasi EC, (0%, 50%,
