EVALUATION OF RED GUAVA HANDLING IN TWO SUPERMARKETS IN SEMARANG CITY BASED ON PHYSICOCHEMICAL CHARACTERISTICS

SELA, ROSWITA (2019) EVALUATION OF RED GUAVA HANDLING IN TWO SUPERMARKETS IN SEMARANG CITY BASED ON PHYSICOCHEMICAL CHARACTERISTICS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

	Text (COVER) 14.I1.0174 ROSWITA SELA (2.35)..pdf COVER.pdf Download (494kB)
	Text (BAB I) 14.I1.0174 ROSWITA SELA (2.35)..pdf BAB I.pdf Download (432kB)
	Text (BAB II) 14.I1.0174 ROSWITA SELA (2.35)..pdf BAB II.pdf Restricted to Registered users only Download (144kB)
	Text (BAB III) 14.I1.0174 ROSWITA SELA (2.35)..pdf BAB III.pdf Download (740kB)
	Text (BAB IV) 14.I1.0174 ROSWITA SELA (2.35)..pdf BAB IV.pdf Download (161kB)
	Text (BAB V) 14.I1.0174 ROSWITA SELA (2.35)..pdf BAB V.pdf Download (27kB)
	Text (DAFTAR PUSTAKA) 14.I1.0174 ROSWITA SELA (2.35)..pdf DAPUS.pdf Download (245kB)
	Text (LAMPIRAN) 14.I1.0174 ROSWITA SELA (2.35)..pdf LAMP.pdf Download (310kB)

Abstract

Red guava is a local fruit that is easily found in everyday life and always bears fruit throughout the year. Guava fruit production in Indonesia always increases every year. However, guava fruit that has very thin skin shows that the guava is easily damaged (perishable) both physically and chemically. Red guava is a type of climacteric fruit, which means the fruit is still experiencing a ripening process after harvesting. Damage to guava fruit after harvest reaches 30% - 40%, which is caused by improper post-harvest handling . The purpose of this study was to determine the process of handling red guava fruit in supermarkets A and B and to find out the physicochemical characteristics of guava fruit which have experienced a decline in quality. This research was conducted by in-depth interviews with the help of questionnaires as a tool and then making observations. Red guava fruit that is considered not suitable for sale will be tested for physical characteristics (color and texture) and chemistry (water content and sugar content). The results of this study indicate that post-harvest handling given affects the quality and quality of red guava fruit. Fruit handling in supermarket A includes reception, sorting, weighing, packaging, displaying, sorting rejects and fruit destruction. For supermarket B includes receipt, sorting, plastic release, weighing, displaying, sorting rejects and fruit destruction. Supermarket A provides better handling of red guava fruit compared to supermarket B, especially at the stage of packaging of fruit on display. Red guava fruit packs are able to survive on display shelves for 1 week longer than supermarket B with the physical and chemical characteristics of fruit that are considered not suitable for sale by the two supermarkets which are categorized as minimal damage can be declared still worth selling.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	22 Nov 2019 00:46
Last Modified:	10 Nov 2020 07:06
URI:	http://repository.unika.ac.id/id/eprint/19907

Actions (login required)

View Item