Kajian Umur Simpan Jagung (Zea mays L) Pada Beberapa Suhu dan Kandungan Nutrisinya

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Agustin, Elly Kristiati, 2018, "Kajian Umur Simpan Jagung (Zea mays L) Pada Beberapa Suhu dan Kandungan Nutrisinya", https://hdl.handle.net/20.500.12690/RIN/BSWZYY, RIN Dataverse, V1

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Description	Produksi palawija khususnya jagung, mengalami peningkatan dari tahun ke tahun. Pertambahan jumlah penduduk dan program perbaikan gizi masyarakat melalui diversifikasi pola makanan, mendorong permintaan jagung semakin tinggi. Jagung ungu merupakan hasil penelitian sebuah pengembangan produk makanan untuk masa depan. Jenis jagung ini memiliki banyak sekali keuntungannya karena mengandung anthocyanin yang dikenal sebagai flavonoid. Senyawa ini bersifat sebagai anti-diabetes. Salah satu upaya memperpanjang shelf-life dapat dilakukan dengan cara menurunkan laju respirasi dan transpirasi dengan meningkatkan kelembaban relatif dan menurunkan suhu udara pada proses penyimpanan. Percobaan ini dilakukan di Desa Pasir Muncang Bogor tahun 2008. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK).Pengujian laksanakan di laboratorium IPB Bogor dan pengamatan dilakukan setiap interval 2 hari sekali selama 30 hari. Suhu yang diujikan yaitu suhu ruang pendingin (10-15 ° C), suhu 35 ° C dan suhu 45 ° C. Hasil penelitian menunjukkan bahwa suhu penyimpanan pada jagung yang terbaik adalah pada 10 – 15 °C dengan umur simpan 30 hari dalam kondisi jagung dikemas dalam kemasan plastik. Kandungn nutrisi dan vitamin tertinggi yang terkandung dalam jagung ungu ini adalah karbohidrat, vitamin A, Calsium dan vitamin C. Prosiding Seminar Ilmiah PERHORTI 2013. Perhimpunan Hortikultura Indonesia (PERHORTI). Hal. 455-459 ISBN 978-979-25-1268-7 (2014)
Subject	Medicine, Health and Life Sciences
Keyword	Jagung


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Citation Metadata

Dataset Persistent ID	hdl:20.500.12690/RIN/BSWZYY
Publication Date	2018-03-04
Title	Kajian Umur Simpan Jagung (Zea mays L) Pada Beberapa Suhu dan Kandungan Nutrisinya
Author	Agustin, Elly Kristiati (Pusat Konservasi Tumbuhan Kebun Raya Bogor)
Contact	Use email button above to contact. Agustin, Elly Kristiati (Pusat Konservasi Tumbuhan Kebun Raya Bogor)
Description	Produksi palawija khususnya jagung, mengalami peningkatan dari tahun ke tahun. Pertambahan jumlah penduduk dan program perbaikan gizi masyarakat melalui diversifikasi pola makanan, mendorong permintaan jagung semakin tinggi. Jagung ungu merupakan hasil penelitian sebuah pengembangan produk makanan untuk masa depan. Jenis jagung ini memiliki banyak sekali keuntungannya karena mengandung anthocyanin yang dikenal sebagai flavonoid. Senyawa ini bersifat sebagai anti-diabetes. Salah satu upaya memperpanjang shelf-life dapat dilakukan dengan cara menurunkan laju respirasi dan transpirasi dengan meningkatkan kelembaban relatif dan menurunkan suhu udara pada proses penyimpanan. Percobaan ini dilakukan di Desa Pasir Muncang Bogor tahun 2008. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK).Pengujian laksanakan di laboratorium IPB Bogor dan pengamatan dilakukan setiap interval 2 hari sekali selama 30 hari. Suhu yang diujikan yaitu suhu ruang pendingin (10-15 ° C), suhu 35 ° C dan suhu 45 ° C. Hasil penelitian menunjukkan bahwa suhu penyimpanan pada jagung yang terbaik adalah pada 10 – 15 °C dengan umur simpan 30 hari dalam kondisi jagung dikemas dalam kemasan plastik. Kandungn nutrisi dan vitamin tertinggi yang terkandung dalam jagung ungu ini adalah karbohidrat, vitamin A, Calsium dan vitamin C. Prosiding Seminar Ilmiah PERHORTI 2013. Perhimpunan Hortikultura Indonesia (PERHORTI). Hal. 455-459 ISBN 978-979-25-1268-7 (2014)
Subject	Medicine, Health and Life Sciences
Keyword	Jagung
Depositor	Puspita, Meilia
Deposit Date	2018-02-17

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