Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

Authors

  • Suriana Laga Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
  • Saiman Sutanto Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
  • Fatmawati Fatmawati Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
  • Abd. Halik Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Bosowa
  • Aylee Christine Alamsyah Sheyoputri Program Studi Agribisnis, Fakultas Pertanian, Universitas Bosowa

DOI:

https://doi.org/10.35965/eco.v21i2.1126

Keywords:

Buah Lengkeng, Edible Coating, Lama Penyimpanan

Abstract

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan.

The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

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Published

2021-08-29