Dr. Ir. Ida Bagus Banyuro Partha, MS (P) Primary Author Dina Mardatilah, STp. MSi Primary Author RIOKA PUTRA RAHMATILLAH Primary Author mixed material bibliography yogyakarta INSTIPER 2018 monographic id Indonesia

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ABSTRAK Esearch has been done on the application of edible film from palm oil starch (elais guineensis jacq) with the aim to determine the ability of edible film from palm oil starch as packaging of green grapes during storage and find out the most effective type of packaging for packing green grapes. The experimental design used in this study is a complete block random design consisting of 2 factors. Factor 1 is packaging type (A1: without packaging; A2: PolyEthylene (PE) plastic; A3: edible film). Factor 2 is the storage time stored in cold temperatures 10˚C-15˚C (B1: 0 days; B2: 12 days; B3: 24 days). Packaged green grapes are analyzed for sugar content, reduction, moisture content, weight loss, total acid, texture, respiration rate and organoleptic test (color, taste, texture, odor). The results of the study showed that green grapes that were most able to pack well were (A3) edible films with total acid content of 0.67%, moisture content 87.31, reducing sugar content 12.94, texture 24.47, weight loss 2, 96, respiration rate 0.159. For the treatment of the best storage time is (B1) 0 days total acid test 0.71, moisture content 87.08, sugar content 13.05, texture 67.49, weight loss 0, respiration rate 0.176. Keywords: edible film, packaging, green grapes, storage time 16655 Edible Film, Pengemasan, buah anggur hijau, lama s STPK NONE Institutional Repository Institut Pertanian STIPER Yogyakarta UP.THP.007 My Library cover s/d abstrak PUBLIKASI DAFTAR PUSTAKA SD LAMPIRAN BAB 5 BAB 1 lembar pengesahan RINGKASAN THP-001.jpg.jpg 602 2018-10-11 10:12:54 2018-10-11 12:10:23 machine generated