Effect Of Blanching on The Physicochemical Characteristic of Leilem Leaves (Clerodendrum Minahassae Teisjm. & Binn).
Gloria Kusmin,
Maria F. Sumual,
Lana E. Lalujan
Abstract:Leilem leaves are vegetables that have a short shelf life, so they require postharvest handling to maintain the quality and quantity of leilem leaves. Blanching can be done as an effort to handle postharvest vegetables which can extend the shelf life of vegetables by heating methods. This research was conducted to determine the effect of blanching time on the quality and nutritional value of leilem leaves. The study was based on the RAL method with 5 treatments namely K0 (without blanching), K1 (1 minute blanc… Show more
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