Update Artikelilmiah: 22163

CINANTHYA LILA NINDITA

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji konsentrasi gel lidah buaya yang cocok, mengkaji jenis plastik pengemas yang baik, dan mengkaji pengaruh gel lidah buaya dan jenis plastik pengemas terhadap kualitas dan umur simpan buah tomat. Penelitian dilaksanakan di Laboratorium Agronomi dan Hortikultura Fakultas Pertanian Universitas Jenderal Soedirman. Penelitian dilakukan pada bulan April 2018. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) faktorial dengan 12 perlakuan dan diulang sebanyak 3 kali. Variabel yang diamati adalah susut bobot, kadar air, Total Padatan Terlarut (TPT), kadar vitamin C, umur simpan, serta variabel uji organoleptik yang terdiri dari tekstur, warna, aroma khas, rasa, dan kesukaan terhadap buah. Data pengamatan dianalisis dengan menggunakan uji F pada taraf 5% dan uji lanjut DMRT (Duncan Multiple Range Test). Hasil penelitian menunjukkan bahwa konsentrasi gel lidah buaya dan jenis pengemas mempengaruhi susut bobot, kadar vitamin C, umur simpan, dan variabel organoleptik warna, aroma, rasa, dan kesukaan. Sedangkan kombinasi perlakuan mempengaruhi kadar air, dan variabel organoleptik rasa.

Abtrak (Bhs. Inggris)

The aim of this study is to examine the appropriate concentration of aloe vera gel, to examine the type of good plastic packaging, and to examine the influence of aloe vera gel and packing plastic type on the quality and age of the tomato suckle. This research was conducted in Laboratory of Agronomy and Horticulture, Faculty of Agriculture, University of Jenderal Soedirman which was held on April 2018. The experiment design used Randomized Block Design Factorial with 12 treatments and repeated 3 times. The variables observed were fruit weight loss, fruit water content, Total Dissolved Sodium, vitamin C content, shelf life, and organoleptic test variables consisting of fruit texture, fruit color, typical fruit aroma, fruit flavor, and fruit favorite. Observational data were analyzed by using F test at 5% level followed by DMRT (Duncan Multiple Range Test) test. The results showed that the concentration of aloe vera gel and packing type affected the weight loss, vitamin C content, shelf life, and organoleptic variables of color, aroma, taste, and likes. The combination of treatments affected the moisture content, and organoleptic variables of taste.

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