Journal of Food Technology and Agroindustry最新文献

{"title":"EFISIENSI ALOKATIF PENANGANAN PASCA PANEN USAHATANI TEMBAKAU RAJANGAN MADURA","authors":"Ismawati Ismawati","doi":"10.24929/jfta.v1i2.778","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.778","url":null,"abstract":"Usahatani tembakau rajangan di Pamekasan terjadi dua sistem penjualan, pertama petani menjual langsung daun tembakau masih di pohon, kedua petani melakukan pengolahan pasca panen. Permasalahan yang perlu dikaji dari efisiensi alokatif usahatani tembakau dengan sistem jual daun tembakau di pohon dan sistem pengolahan pasca panen. Mengetahui efisiensi penggunaan faktor-faktor produksi. Mengetahui pendapatan usahatani tembakau rajangan Madura. Kegiatan Penelitian akan dilakukan di Kecamatan Pademawu Kabupaten Pamekasan, Teknik analisis data yang digunakan yaitu analisis deskriptif dengan tujuan untuk menggambarkan suatu hubungan masalah dalam penelitian yang tidak dapat dijelaskan berdasarkan kuantitatif sehingga dapat memudahkan peneliti menggambarkan maupun menjelaskan data hasil penelitian. Faktor yang berpengaruh nyata serta signifikan pada produksi usahatani tembakau dengan 2 sistem yang berbeda yaitu penggunaan benih, tenaga kerja dan intensitas penyiraman, sedangkan penggunaan pestisida berpengaruh negatif. Penggunaan benih pada usahatani tembakau baik dengan sistem jual pohon maupun dengan sistem penanganan pasca panen tidak efisien, maka dari itu perlu pengurangan penggunaan benih, sedangkan untuk penggunaan tenaga kerja dan intensitas penyiraman masih belum efisien sehingga perlu penambahan tenaga kerja dan juga intensitas penyiraman khususnya bagi petani yang melakukan penanganan pasca panen tembakau.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125687992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TEST (ASLT) MODEL ARRHENIUS PADA JAMU “SARI RAPET SUPER”","authors":"Ismawati Ismawati","doi":"10.24929/jfta.v1i2.781","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.781","url":null,"abstract":"Umur simpan adalah satu hal yang harus diperhatikan oleh konsumen dalam menggunakan suatu produk. Obat herbal adalah makanan fungsional yang sangat diminati oleh kebanyakan orang dan masih melekat dan merupakan obat tradisional yang berkhasiat dalam menjaga kebugaran fisik. Produk obat herbal yang beredar dan banyak diminati oleh konsumen, terutama wanita, adalah herbal \"Sari Rapet Super\". Tujuan dari penelitian ini adalah untuk memperkirakan umur simpan menggunakan metode Accelerated Shelf Life Test (ASLT) dengan model Arrhenius. Parameter yang digunakan adalah kadar air dengan perlakuan penyimpanan pada suhu 25, 35, 45 dan diamati pada hari 0, 1, 5, 10, 15, 20 selama satu bulan. Penyimpanan dengan kemasan dan tanpa kemasan. Hasil yang didapat, kadar air pada setiap suhu penyimpanan mengalami penurunan. Estimasi umur simpan dalam perlakuan perbedaan suhu dengan parameter kadar air tidak berpengaruh dan menghasilkan umur simpan untuk periode yang sama. Suhu 25 untuk = 34.82665831 (1 bulan 3 hari), suhu 35 = 35.3338706 dan suhu 45 = 33.38062522 sedangkan tanpa kemasan pada suhu 25 = 10.98902468, suhu 35 = 9.598185153, dan suhu 45 = 10, 95095319.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127769974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFISIENSI ALOKATIF PENANGANAN PASCA PANEN USAHATANI TEMBAKAU RAJANGAN MADURA","authors":"Moh. Ramly, M. Sholeh, Rikza Alfya Anugrah Cahyaty","doi":"10.24929/jfta.v1i2.761","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.761","url":null,"abstract":"Usahatani tembakau rajangan di Pamekasan terjadi dua sistem penjualan, pertama petani menjuallangsung daun tembakau masih di pohon, kedua petani melakukan pengolahan pasca panen.Permasalahan yang perlu dikaji dari efisiensi alokatif usahatani tembakau dengan sistem jualdaun tembakau di pohon dan sistem pengolahan pasca panen. Mengetahui efisiensi penggunaanfaktor-faktor produksi. Mengetahui pendapatan usahatani tembakau rajangan Madura. KegiatanPenelitian akan dilakukan di Kecamatan Pademawu Kabupaten Pamekasan, Teknik analisis datayang digunakan yaitu analisis deskriptif dengan tujuan untuk menggambarkan suatu hubunganmasalah dalam penelitian yang tidak dapat dijelaskan berdasarkan kuantitatif sehingga dapatmemudahkan peneliti menggambarkan maupun menjelaskan data hasil penelitian. Faktor yangberpengaruh nyata serta signifikan pada produksi usahatani tembakau dengan 2 sistem yangberbeda yaitu penggunaan benih, tenaga kerja dan intensitas penyiraman, sedangkan penggunaanpestisida berpengaruh negatif. Penggunaan benih pada usahatani tembakau baik dengan sistemjual pohon maupun dengan sistem penanganan pasca panen tidak efisien, maka dari itu perlupengurangan penggunaan benih, sedangkan untuk penggunaan tenaga kerja dan intensitaspenyiraman masih belum efisien sehingga perlu penambahan tenaga kerja dan juga intensitaspenyiraman khususnya bagi petani yang melakukan penanganan pasca panen tembakau.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134300618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TEST (ASLT) MODEL ARRHENIUS PADA JAMU “SARI RAPET SUPER”","authors":"Rika Diananing Putri, R. Yuniastri","doi":"10.24929/jfta.v1i2.752","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.752","url":null,"abstract":"Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are \"Sari Rapet Super\" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319. \u0000Keyword: Herbal medicine, shelf life, ASLT, Arrhenius \u0000Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are \"Sari Rapet Super\" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319. \u0000 ","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"193 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114737394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EVALUASI PROSES PENGOLAHAN DAGING RAJUNGAN PADA PT KML LOBUK KECAMATAN BLUTO KABUPATEN SUMENEP","authors":"E. Sumitro","doi":"10.24929/jfta.v1i2.723","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.723","url":null,"abstract":"One of crab meat preservation process is used pasteurization. Based on the field observation, there is a problem in the crab meat pasteurized at crab harvest season, so that there are some crab meat hoarding in mini plant which cause of imbalance between amount of crab meat peeler and amount of crab meat. It needs good strategy or technique to make the quality of crab meat stay awake. At this process time, the crab meat is kept by using ice for raw state crab meat and ripe state crab meat to waiting the stripping process. The aim of this research is to assess the different storage of crab meat in the raw state and ripe state by using ice in mini plant which affect the quality of crab meat that have produced before pasteurization process in crab meat organoleptic (appearance, smell, taste, and texture), microbiology (content of TPC, Coliform, and E. coli), and chemically (proximate). The result of this research inform organoleptic ally that quality, microbiology, and proximate result of raw state crab meat and ripe state crab meat.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123866556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ETNOBOTANI DAN PENGGGUNAAN TUMBUHAN LIAR SEBAGAI OBAT TRADISIONAL OLEH MASYARAKAT SUKU MADURA","authors":"Amilia Destryana, Ismawati Ismawati","doi":"10.24929/jfta.v1i2.724","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.724","url":null,"abstract":"Kajian etnobotani menjelaskan tentang budaya masyarakat tradisional dalam memanfaatkan sumber daya alam berupa tumbuhan. Salah satu etnobotani yang banyak dikaji adalah tumbuhan obat, yaitu tumbuhan yang merupakan hasil hutan yang memiliki manfaat secara ekologi, sosial-budaya, dan ekonomi. Tujuan penelitian ini adalah mendokumentasikan tumbuhan liar yang digunakan sebagai obat tradisional dan cara memanfaatkannya oleh masyarakat Suku Madura di Kabupaten Sumenep. Penelitian ini dilakukan di 3 kecamatan, yaitu Lenteng, Guluk-Guluk, dan Bluto di Kabupaten Sumenep. Penelitian ini menggunakan metode survei eksploratif, dan teknik pengumpulan data dengan wawancara dan pengamatan langsung di lapangan. Setiap tumbuhan yang digunakan sebagai bahan obat tradisional difoto dan diidentifikasi dengan aplikasi PlantNet.  Tercatat 25 jenis tumbuhan liar yang digunakan sebagai obat tradisional di Kecamatan Lenteng, Kecamatan Guluk-Guluk, dan Kecamatan Bluto, diantaranya sebagai obat luka, sakit mata, gatal-gatal, demam, sakit kepala, nyeri haid, diare, kencing manis, kencing batu, usus bantu, bisul, sariawan dan anemia. Bagian tumbuhan yang sering digunakan sebagai obat tradisional yaitu bagian daun (68 %), bunga (8 %), batang (4 %), buah (12 %) dan semua bagian tumbuhan (8 %). Cara penggunaan tanaman liar yang dilakukan masih sederhana, yaitu digunakan langsung pada bagian tubuh yang sakit, ditumbuk kasar atau ditumbuk halus bersama bahan lain, dan direbus kemudian diambil sarinya. ","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114497945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PERSEPSI MASYARAKAT TERHADAP PERAN TUMBUHAN ETNOFARMAKA TEMU IRENG DI KECAMATAN RUBARU","authors":"Nurul Latifah","doi":"10.24929/jfta.v1i2.749","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.749","url":null,"abstract":"Penelitian ini dilaksanakan di Kecamatan Rubaru Kabupaten Sumenep. Kecamatan Rubaru merupakan salah satu Kecamatan yang terletak di Kabupaten Sumenep dan juga dikenal sebagai pusat pembuatan ramuan obat tradisional. Sejak dahulu secara turun temurun masyarakat Rubaru telah memanfaatkan tumbuhan sebagai bahan dasar pengobatan tradisional untuk mengobati segala macam penyakit. Penelitian ini menggunakan metode deskriptif kuantitatif. \u0000Metode pengambilan sampel yang akan digunakan dalam penelitian ini adalah purposive sampling dan snowball sampling. Purposive sampling merupakan teknik sampling yang dipilih secara sengaja dengan pertimbangan bahwa responden mempunyai pengaruh cukup penting dan memiliki banyak informasi tentang tanaman obat temu ireng. Selanjutnya menggunakan teknik Snowball sampling yang merupakan teknik pengambilan sampel yang menggali data melalui metode wawancara dari satu responden ke responden yang lain, sampai peneliti tidak menemukan informasi baru lagi. \u0000Untuk menjawab rumusan masalah yang tersebut data yang diperoleh dalam penelitian ini dikumpulkan dan kemudian dianalisis dengan menggunakan analisis deskriptif. Penjabaran analisis ini menggunakan Skala Likert. Hasil penelitian ini menunjukkan bahwa persepsi masyarakat terhadap peran tumbuhan etnofarmaka temu ireng di Kecamatan Rubaru Kabupaten Sumenep dapat dikategorikan setuju.  Hal ini menunjukkan masyarakat setuju bahwa  tumbuhan temu ireng merupakan tanaman obat yang  memiliki peran yang sangat penting bagi kesehatan masyarakat dan membawa dampak yang sangat baik bagi masyarakat. Selain itu masyarakat juga meyakini bahwa temu ireng bermanfaat untuk menyembuhkan penyakit. \u0000 ","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131240284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DAMPAK PENGOLAHAN DAN KONSUMSI SUP SIRIP IKAN HIU","authors":"Firda Yusrina, Vika Milatil Atkhiyah, Isah Afkarina","doi":"10.24929/jfta.v1i2.748","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.748","url":null,"abstract":"Indonesia is an archipelagic country that consist of 2/3 ocean and 1/3 land. The extensive territorial ocean is certainly have  a lot of diversity of marine existence. One of them is shark. There are 25 kinds of sharks in indonesian’s oncean. Lately sharks have become one of the topics discussed in fisheries institutions and fauna activists, due to the increasing activity of hunting shark. Shark finning is cutting off a shark’s fin and throwing the rest of the still-living body, often by dumping it back into the ocean.The body’s sharks without fins are often thrown back into the ocean alive, where they are die because unable to swim properly and bleeding profusely or die of  blood loss. Shark fins are tempting targets for fishermen because they have high monetary and cultural value. Fins are used in a popular dish called shark fin soup, which is a symbol of status. This review will provide a description of definition of shark finning, shark fin soup, dengerous delicacy for humans and sharks alike and aim to protect \u0000Indonesia is an archipelagic country that consist of 2/3 ocean and 1/3 land. The extensive territorial ocean is certainly have  a lot of diversity of marine existence. One of them is shark. There are 25 kinds of sharks in indonesian’s oncean. Lately sharks have become one of the topics discussed in fisheries institutions and fauna activists, due to the increasing activity of hunting shark. Shark finning is cutting off a shark’s fin and throwing the rest of the still-living body, often by dumping it back into the ocean.The body’s sharks without fins are often thrown back into the ocean alive, where they are die because unable to swim properly and bleeding profusely or die of  blood loss. Shark fins are tempting targets for fishermen because they have high monetary and cultural value. Fins are used in a popular dish called shark fin soup, which is a symbol of status. This review will provide a description of definition of shark finning, shark fin soup, dengerous delicacy for humans and sharks alike and aim to protect shark population. \u0000  \u0000Keyword : Indonesian’s ocean ; Save our shark ; Shark Finning ; Shark fin soup.  \u0000 shark population. \u0000  \u0000 ","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125156879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”","authors":"R. Yuniastri, Rika Diananing Putri","doi":"10.24929/jfta.v1i2.729","DOIUrl":"https://doi.org/10.24929/jfta.v1i2.729","url":null,"abstract":"Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115294968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH","authors":"Rozana Rozana, Lorine Tantalu","doi":"10.24929/jfta.v1i1.688","DOIUrl":"https://doi.org/10.24929/jfta.v1i1.688","url":null,"abstract":"The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.","PeriodicalId":427670,"journal":{"name":"Journal of Food Technology and Agroindustry","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133695740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}