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dc.contributor.authorSuhaidi, Ismed
dc.date.accessioned2010-08-21T07:34:45Z
dc.date.available2010-08-21T07:34:45Z
dc.date.issued2010-08-21
dc.identifier.issn1979-6390
dc.identifier.otherMuhammad Salim
dc.identifier.urihttp://repository.usu.ac.id/handle/123456789/19671
dc.description.abstractAn experiment to study the effect of beeswax coating on the quality of fruits during their storage at room temperatur was conducted in Biochemistry Laboratory, Faculty of Agriculture, USU, Medan. Beeswax coating were applied in 5 concentrations, i.e: 0%, 2%, 4%, 6%, and 8%. The fruits wich coated by beeswax coating were banana, orange, and salak. The quality components observed were weight loss, vitamin C, and soluble solid. The result showed that beeswax coating had significant effect in the quality of banana, orange, and salak. It could be concluded that in order to preserve the quality of banana during their storage at room temperature, the recommeaded treatment is coated with beeswax in 4% concentration, while for orange and salak in 6% concentration.en_US
dc.language.isoiden_US
dc.subjectBeeswaxen_US
dc.subjectstorageen_US
dc.subjectqualityen_US
dc.subjectbananaen_US
dc.subjectorangeen_US
dc.subjectsalaken_US
dc.titlePelapisan Lilin Lebah Untuk Mempertahankan Mutu Buah Selama Penyimpananen_US
dc.typeUSU e-Journalsen_US


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