The Effect of Pre-cooling and Cold Storage on the Shelf Life of Betel Fruit (Piper Betel)

DOI

10.2991/978-94-6463-028-2_11How to use a DOI?

Keywords

Pre-cooling; Cold storage; Betel fruit; Piper betel

Abstract

Betel nut (Piper betel) is a fruit that is widely consumed by people in Papua which is combined with lime and areca nut in the tradition of eating areca nut. However, this Betel fruit is quickly damaged and rotten. The purpose of this study was to increase the shelf life and maintain the quality of betel fruit by combining pre-cooling and cold storage methods with pre-cooling time of 30, 60 and 90 min and cold storage time of 5, 10 and 15 days. Water content, ash content, protein content, fat content, and organoleptic tests were all performed. The best treatment to increase the shelf life of piper betel based on Bayesian Method is soaking time 90 min and storage time 10 days.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Widyaningrum Widyaningrum
AU  - Nurtania Sudarmi
PY  - 2022
DA  - 2022/12/12
TI  - The Effect of Pre-cooling and Cold Storage on the Shelf Life of Betel Fruit (Piper Betel)
BT  - Proceedings of the International Symposium Southeast Asia Vegetable 2021 (SEAVEG 2021)
PB  - Atlantis Press
SP  - 82
EP  - 89
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-028-2_11
DO  - 10.2991/978-94-6463-028-2_11
ID  - Widyaningrum2022
ER  -