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NIM (Student Number)A1F017022
Nama MahasiswaDINDA DWIYANI
Judul ArtikelAPLIKASI EDIBLE COATING DENGAN METODE DIPPING, SPRAYING, DAN FOGGING TERHADAP KUALITAS BUAH TOMAT SELAMA PENYIMPANAN
AbstrakTomat (Solanum lycopersicum L.) merupakan buah klimaterik dan termasuk dalam buah yang mudah mengalami kerusakan sehingga perlu adanya penanganan pascapanen yang baik. Salah satu langkah yang dapat diambil untuk tetap mempertahankan kualitas dari buah tomat ialah dengan perlakuan edible coating. Dalam pengaplikasikan edible coating terdapat beberapa metode yang dapat diterapkan diantaranya ialah metode dipping, spraying, dan fogging. Pengaplikasian edible coating pada buah tomat dapat mempertahankan kualitas buah selama penyimpanan. Tujuan dari penelitian ini adalah: 1) mengetahui pengaruh metode aplikasi coating yang berbeda terhadap karakteristik kimia buah tomat selama penyimpanan; 2) mengetahui pengaruh metode aplikasi coating yang berbeda terhadap karakteristik sensori buah tomat selama penyimpanan.. Penelitian ini merupakan jenis penelitian eksperimental Rancangan Acak Lengkap (RAL) non faktorial. Faktor yang diteliti yaitu jenis metode aplikasi coating (M) yang terdiri atas 6 taraf yaitu kontrol atau tanpa edible coating (M0), dipping (M1), spraying diameter nozzle 1 mm (M2), spraying diameter nozzle 0,6 mm (M3), spraying diameter nozzle 0,3 mm (M4), dan fogging (M5). Berdasarkan faktor tersebut diperoleh 6 perlakuan. Variabel yang diuji diantaranya variabel kimia yaitu kadar abu serta variabel sensori. Hasil penelitian yang dilakukan menunjukkan metode spraying diameter nozzle 0,6 mm memberikan nilai kadar abu paling rendah (1,2%) dibandingkan dengan metode lain pada pengamatan hari ke-5. Selain itu metode aplikasi coating dapat menahan pertumbuhan jamur pada buah tomat, serta dapat mempertahankan tingkat kesukaan panelis terhadap buah tomat sampai pada hari pengamatan ke-15.
Abstrak (Inggris)Tomato (Solanum lycopersicum L.) is classified as climateric fruit and it also included as fruits that are easily damaged so it needs good postharvest handling. One of the ways that can be taken to maintain the quality of the tomatoes is edible coating treatment. In edible coating treatments, there are several methods that can be applied, including the methods of dipping, spraying, and fogging. The application of edible coating on tomatoes can maintain fruit quality during storage. The objectives of this study were: 1) to know the effect of different coating application methods on the chemical characteristics of tomatoes during storage; 2) to know the effect of different coating application methods on the sensory characteristics of tomato fruit during storage. This research is an experimental and non-factorial research with Completely Randomized Design. The factors studied were the type of coating application method (M) which consists of 6 levels, namely control or without edible coating (M0), dipping (M1), spraying nozzle diameter 1 mm (M2), spraying nozzle diameter 0.6 mm (M3), spraying nozzle diameter of 0.3 mm (M4), and fogging (M5). Based on these factors, 6 treatments were obtained. The variables tested include chemical variables that is ash content, and sensory variables. The results of the research showed that the spraying method with a nozzle diameter of 0.6 mm gave the lowest ash content value (1.2%) compared to other methods on the 5th day of observation. In addition, the coating application method can withstand the growth of fungi on tomatoes, and can maintain the panelists' preference for tomatoes until the 15th day of observation.
Kata Kunciedible coating, tomat
Nama Pembimbing 1Condro Wibowo, S.TP., M.Sc., Ph.D.
Nama Pembimbing 2Dr. Pepita Haryanti, S.TP., M.Sc.
Tahun2021
Jumlah Halaman12
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