Pengaruh Konsentrasi Gliserol pada Edible Coating Terhadap Perubahan Mutu Buah Pisang Tongka Langit (Musa troglodytarum L) Selama Penyimpanan

  • Priscilia Picauly Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Gilian Tetelepta Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Keywords: tongka langit banana, cassava starch, edible coating

Abstract

Tongka langit banana is one of the local fruits in Maluku which have a good potency for healthy however short shelf life. Fruit damaged is mainly caused by process of respiration and transpiration. One of the manipulations of this factors can be done by coating technique. The aim of the research was to find out the best coating on tongka langit banana used different gliserol concentration and observed the changes of physical and chemical on banana tongka langit during storage. This study used completely randomized design with one factor (RAL) is the glycerol concentration (1%, 3%, 5%). Data analyzed by analysis of variance and tested signification by Tukey. The observed parameter during the storage such as hardness, weight loss, and total soluble solids content. The result showed the concentration of glycerol significantly on hardness, weight loss, and total soluble solid. The best treatment in this research is gliserol concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid.

Key words: tongka langit banana, cassava starch, edible coating

 

ABSTRAK

Buah Pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun mudah rusak sehingga umur simpannya pendek. Kerusakan buah terutama disebabkan oleh proses respirasi dan transpirasi salah satu cara untuk menekan transpirasi yaitu dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi gliserol yang terbaik dalam pelapisan buah pisang tongka langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu faktor konsentrasi gliserol (1%, 3%, dan 5%). Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji beda nyata jujur. Parameter yang diamati yaitu kekerasan, susut bobot, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut. Pada penelitian ini, konsentrasi gliserol 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, sehingga dapat memperpanjang umur simpan buah pisang tongka langit.

Kata kunci: Pisang tongka langit, pati ubi kayu, edible coating

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Published
2018-04-01