Skripsi

PENGARUH LAMA PENGERINGAN DAN STRUKTUR BIJI TERHADAP KARAKTERISTIK FISIK DAN KIMIA BIJI PEPAYA (Carica papaya L.)

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This study aims to determine the effect of drying time and seed structure on the physical and chemical characteristics of papaya seeds. The research method used is a factorial Completely Randomized Design (CRD) with 2 treatment factors: treatment factor A (drying time) consists of 5 levels: A1 (0 days), A2 (2 days), A3 (4 days), A4 (6 days), and A5 (8 days) under sunlight (from 10:00 AM to 2:00 PM), and treatment factor B (papaya seed structure) consists of 2 levels: B1 (with sarcotesta layer) and B2 (without sarcotesta layer). All treatment combinations were repeated three times. The parameters observed include chemical characteristics (antioxidant activity, total phenol, moisture content, ash content) and physical characteristics (yield and specific grafity). The obtained data were analyzed using ANOVA, and treatments with significant differences were further tested using BNJ at a 5% significance level. The results showed that drying time and seed structure significantly affected the reduction of antioxidant activity, total phenol, moisture content, yield, and specific grafity, as well as the increase in ash content of papaya seeds.

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Detail Information

Series Title

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Call Number

T1531742024

Publisher

Indralaya : ., 2024

Collation

ix, 86 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.880 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Biji Pepaya (Carica papaya L.)

Specific Detail Info

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Statement of Responsibility

KA

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