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PERBAIKAN KUALITAS BUAH KESEMEK DENGAN PENYEMPROTAN ALKOHOL (Quality Improvement of Persimmon Fruit by Spraying Alcohol) | Setiawan | Agrovigor: Jurnal Agroekoteknologi

PERBAIKAN KUALITAS BUAH KESEMEK DENGAN PENYEMPROTAN ALKOHOL (Quality Improvement of Persimmon Fruit by Spraying Alcohol)

Eko Setiawan

Abstract


Kesemek (Diospyros kaki) merupakan buah klimaterik dan mempunyai sifat astrigen. Untuk menghilangkan sifat astrigen pada buah kesemek di Indonesia dilakukan dengan perendaman air kapur. Tujuan dari penelitian ini adalah mencari alternatif lain untuk menghilangkan sifat astrigen kesemek sehingga meningkatkan kualitas buah. Kesemek diberi perlakuan disemprot dengan alkohol 70%, direndam air kapur kemudian dibandingkan kadar gula, tingkat kekerasan serta penampilan warna pada 10 hari setelah perlakuan. Hasil penelitian menunjukkan dalam sepuluh hari setelah pemeraman, perlakuan penyemprotan dengan alkohol 70% mempunyai kadar gula lebih tinggi dibandingkan dengan perlakuan perendaman air kapur. Tingkat kekerasan buah pada perendaman air kapur lebih tinggi dibandingkan penyemrotan alkohol 70%. Warna buah dengan penyemrotan alkohol 70% lebih bersih dan menarik.

Kata kunci: alkohol 70%, Diospyros kaki, air kapur, penyemprotan

References


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DOI: https://doi.org/10.21107/agrovigor.v7i2.1449

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