2024
DOI: 10.1051/bioconf/20249806011
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The Effect of Porang Coating Application and Storage Time on The Characteristics of Kintamani Siamese Oranges

Luh Suriati,
Ni Made Ayu Suardani Singapurwa,
Aida Firdaus Muhamad Nurul Azmi
et al.

Abstract: Kintamani Siamese Orange is one of Indonesia’s leading fruits with a distinctive taste, sweet with a slight sourness. One of the efforts to increase the shelf life of Kintamani Siamese Orange is by coating using edible materials. The edible coating can be made using renewable natural materials, one of these natural ingredients is porang starch. Porang coating is a thin layer made from glucomannan porang tubers. The application of the coating is needed to improve the appearance and maintain the quality of Kinta… Show more

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