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- W3000048314 abstract "ABSTRACT This study aims to determine the response to organoleptic tests in several samples of Fresh Carrot Cut. This studyused a Completely Randomized Design (CRD). Each treatment had 3 replications so that the total treatment was24 treatments. Based on the results of the study it can be concluded that the longer the storage, the weight lossvalue is higher, while the value of texture, color, aroma and overall appearance decreases. The storage time forthe 6th day was still favored by the panelists on the color, aroma and appearance of the whole fresh carrot sliceswith a weight loss of 7.45%.Keywords: Organoleptic Test, Fresh Carrot CutABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap kualitas wortel segar denganuji organoleptik pada Wortel Cut segar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 8unit perawatan. Setiap perlakuan mengandung 3 ulangan sehingga total perawatan adalah 24 perawatan.Berdasarkan hasil penelitian dapat disimpulkan bahwa semakin lama penyimpanan semakin tinggi nilai penurunanberat badan, sedangkan nilai tekstur, warna, aroma dan penampilan keseluruhan menurun. Waktu penyimpananhari ke-6 masih lebih disukai oleh panelis pada warna, aroma dan penampilan keseluruhan irisan wortel segardengan penurunan berat badan 7,45%.Kata Kunci : Uji Organoleptik, Fresh Cut Wortel" @default.
- W3000048314 created "2020-01-23" @default.
- W3000048314 creator A5057654909 @default.
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- W3000048314 date "2020-09-28" @default.
- W3000048314 modified "2023-09-30" @default.
- W3000048314 title "LAMA PENYIMPANAN MUTU ORGANOLEPTIK FRESH CUT WORTEL SEGAR (Daucus Carota. L)" @default.
- W3000048314 doi "https://doi.org/10.35334/jpen.v2i3.1563" @default.
- W3000048314 hasPublicationYear "2020" @default.
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