Update Artikelilmiah: 16788

MASPUPAH

NIM

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Abstrak (Bhs. Indonesia)

Buah pepaya merupakan salah satu buah tropis yang mempunyai nilai ekonomi tinggi dan  berpotensi sebagai sumber pendapatan dan mempunyai peran penting dalam ketersediaan gizi. Masalah yang sering ditemui pada buah pepaya adalah daya simpannya yang relatif singkat dan mudah rusak, karena tergolong kedalam buah klimaterik. Salah satu teknologi yang dapat digunakan untuk mencegah terjadinya kerusakan dan dapat bertahan lama yaitu dengan cara edible coating. Bahan baku edible coating yaitu pati dari umbi ganyong karena mengandung pati yang cukup tinggi. Tujuan dilakukan penelitian ini adalah: 1) Mengetahui pengaruh variasi sorbitol sebagai plasticizer terhadap sifat fisik dan kimia buah pepaya terolah minimal dengan pemberian edible coating. 2) Mengetahui komposisi bahan edible coating yang baik untuk mempertahankan umur simpan buah pepaya terolah minimal selama penyimpanan. Metode penelitian yang digunakan adalah uji statistika dengan kinetika perubahan mutu. Buah pepaya diberikan berbagai perlakuan yaitu penyimpanan pada suhu rendah dan suhu ruang dengan konsentrasi sorbitol 0%, 1%, 1,5%, 2% dan 2,5%. Variabel yang diukur meliputi susut bobot, warna, kadar brix dan kadar air. Hasil penelitian menunjukkan bahwa perlakuan S2T1 (penyimpanan suhu rendah dengan konsentrasi sorbitol 2%) mampu mempertahankan susut bobot, kadar air, kecerahan (L*) dan warna merah (a+) serta perlakuan S0T1 (penyimpanan suhu rendah dengan konsentrasi sorbitol 0%) mampu mempertahankan warna kuning (b+) dan kadar brix. Secara keseluruhan perlakuan S2T1 (penyimpanan suhu rendah dengan konsentrasi sorbitol 2%) mampu mempertahankan mutu buah pepaya terolah minimal selama penyimpanan.

Abtrak (Bhs. Inggris)

Papaya is a tropical fruit which has high economic value that is potential as an income source and has an important role in nutrient availability. However, storability problems are often found on the fruit, which are relatively short and easy to be damaged and decayed, because papaya is classified into climateric fruits. Edible coating, as one technology, can be used to prevent the damage and decay, and makes the fruit to last for long time. The main raw material used for edible coating is canna tubers’ starch for it contains amyloses and a lot of starch. The objectives of this research were: 1) To find out the influence of sorbitol variation as plasticizer to physical and chemical properties of minimally processed papaya by applying edible coating. 2) To determine good materials composition of edible coating for maintaining the shelf life of minimally processed papaya during the storage. The researcher used statistical test with kinetics of quality changes as the methodology of the research. Papaya was given various treatments, in which the papaya was stored at low temperature and room temperature with sorbitol concentrations of 0%, 1%, 1.5%, 2% and 2.5%. The measured variables included weight loss, color, brix and water levels. The result shows that S2T1 (storage at low temperatures with sorbitol concentration of 1.5%) is able to maintain weight loss, water contents, brightness (L*), and red color (a+) then S0T1 (storage at low temperatures with sorbitol concentration of 0%) is able to maintain levels of brix and yellow color during (b+) its storage. Basically, S2T1 (storage at low temperature with sorbitol consentration of 2%) is able to maintain the quality of minimally processed papaya during the storage.

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