Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.)
Eggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of pac...
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| Format: | Article |
| Language: | English |
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University of Brawijaya
2022-04-01
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| Series: | Industria: Jurnal Teknologi dan Manajemen Agroindustri |
| Subjects: | |
| Online Access: | https://industria.ub.ac.id/index.php/industri/article/view/5379 |
| _version_ | 1818242803812007936 |
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| author | Adhima Adhamatika Karina Meidayanti Aldy Bahaduri Indraloka |
| author_facet | Adhima Adhamatika Karina Meidayanti Aldy Bahaduri Indraloka |
| author_sort | Adhima Adhamatika |
| collection | DOAJ |
| description | Eggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study. |
| first_indexed | 2024-12-12T13:51:02Z |
| format | Article |
| id | doaj.art-57372a253ca74577a785d93aa8aef91f |
| institution | Directory Open Access Journal |
| issn | 2252-7877 2549-3892 |
| language | English |
| last_indexed | 2024-12-12T13:51:02Z |
| publishDate | 2022-04-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Industria: Jurnal Teknologi dan Manajemen Agroindustri |
| spelling | doaj.art-57372a253ca74577a785d93aa8aef91f2022-12-22T00:22:33ZengUniversity of BrawijayaIndustria: Jurnal Teknologi dan Manajemen Agroindustri2252-78772549-38922022-04-01111405010.21776/ub.industria.2022.011.01.5Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.)Adhima Adhamatika0Karina Meidayanti1Aldy Bahaduri Indraloka2Politeknik Negeri BanyuwangiPoliteknik Negeri BanyuwangiPoliteknik Negeri BanyuwangiEggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study.https://industria.ub.ac.id/index.php/industri/article/view/5379eggplantpackagingstoragetemperature |
| spellingShingle | Adhima Adhamatika Karina Meidayanti Aldy Bahaduri Indraloka Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) Industria: Jurnal Teknologi dan Manajemen Agroindustri eggplant packaging storage temperature |
| title | Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) |
| title_full | Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) |
| title_fullStr | Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) |
| title_full_unstemmed | Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) |
| title_short | Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) |
| title_sort | analysis of storage and packaging conditions on physicochemical characteristics of eggplant solanum melongena l |
| topic | eggplant packaging storage temperature |
| url | https://industria.ub.ac.id/index.php/industri/article/view/5379 |
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