Penggunaan Edible Coating  Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

Suriana Laga; Saiman Sutanto; Fatmawati Fatmawati; Abd. Halik; Aylee Christine Alamsyah Sheyoputri

doi:10.35965/eco.v21i2.1126

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

Downloads

Download data is not yet available.

References

A.O.A.C., 1996. Official Methods of Analysis, 16th (ed) Assn Offic. Chem Inc, Washington, D.C.

Clarissa, Claudia, g., Putri, m. W., dan Handoyo, C. C., 2019. Review: Ekstraksi Pektin dari Limbah Kulit Kedondong (Spondias dulcis) dan Pemanfaatannya sebagai Edible Coating Pada Buah. J. Chemm. Anal. Vo; 02 No 01.

Gennadios and Weller, 1991. Edible Film and Coating From Whelt and Corn Proteins, Food Tech, 44 (10) : 63 – 69.

Hodgson, A.S. and Kerr, L.H., 1991., Tropical Fruit Products In. R.H. Walter. The Chemistry and Technology of Pectin. Press, Inc., San Diego, California.

Kertesz, J.J. and O.R. Fennema, 1986. Edible Film and Coating : A Review, Food Tech. 12 : 47 – 59.

Kinzel, B., 1992. Protein Rich Edible Coating for Foods Agriculture Research.

Krochta, J.M., E.A. Baldwin and M.O. Nisperos – Carriedo. 1994. Edible Coating and Films to Improve Food Quality. Technomic Public Co. Inc., USA.

Laga, S., 2007. Aplikasi Edible Coating Untuk Mempertahankan Umur Simpan Buah Pepaya Terolah Minimal. Jur, Ecosysttim. Vol ½.

Laga, S., Marseno, D.W., dan Haryadi, 2000. Varing Temperature Extraction, Coagulant and Characterization of Passion Fruit Rind Pectin, Proceeding of National Seminar on Food Science and Technology, Surabaya, 10 – 11 Oktober 2002. ISBN : 979 – 95249 – 4 – 6.

Laga, S., Marseno, D.W., Haryadi, 2001. Ekstraksi dan Isolasi serta Karakterisasi Pektin dari Kulit Buah Markisa. Agrosains. Vol. 14 (2) : 121 – 127.

Mchugh, T.H., J.F. Aojard and J.M. Krochta, 1994. Plasticized Edible Films : Water Vapor Permeabilities Properties, J. Food Sci. 59 (2) : 416 – 419.

Morton, J.F., 1987. Fruits of Warm Climates. Creative Resource System S, Inc. Winterville.

O’Connor-Shaw, R.E., R. Robert, A.L. Ford, dan S.M. Nottingham. 1994. Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple, and cantaloupe. J. Food Sci. 59 (1) : 1202

Park, H.J., Chinnen, M.S., and Shewfelt R.I., 1994.Edible Coating Effects on Storage Like and Quality of Tomatoes. J. Food Sci Vol. 59, No : 568 – 570.

Rowat, R.J. 1993. The Plastics Waste Problem. Chem. Tech. 23 : 56.

Susilowati, E.P., Fitri, a., dan Nasir,M. 2017. Penggunaan Pektin Kulit Buah Kakao Sebagai Edible Coating pada Kualitas Buah Tomat dan Masa Simpan. J. Aplikasi Teknologi Pangan 6(2).

Whistler, R.L. and Daniel, J.R., 1985, Carbohydrates In. O.R. Fennema. Food Chemistry. 2 th (ed). Marcel Inc., New York.

Wills, R.B.H., Graham, D.T., Mc Glasson,W.B. dan Halls, E.G., 1981.Postharvest an Introduction to the Physiology and Hakndling of Fruits and Vegetable. AVI Publising, Co. New York