Update Artikelilmiah: 37785

NUR NADIYATUL FITRIYAH AL HAMID

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini menyelidiki mengenai perubahan kualitas tomat selama penyimpanan dengan penambahan ethylene scavenger pada parameter pengamatan seperti susut bobot, indeks warna, kekerasan, total padatan terlarut serta menyelidiki bagaimana model kinetika perubahan kualitas tomat dengan penambahan ethylene scavenger selama penyimpanan. Tomat dikemas menggunakan kardus yang sudah ditambahkan ethylene scavenger dengan massa 2 gram arang aktif bambu, 4 gram arang aktif bambu, dan 6 gram arang aktif bambu kemudian disimpan dalam suhu ruang selama 10 hari dengan analisis perubahan mutu pada hari ke-1 sampai 10. Hasil penelitian yang dilakukan bahwa perlakuan 2 gram arang aktif bambu memiliki nilai k terkecil pada parameter kecerahan dan warna kuning tomat. Perlakuan 4 gram aktif bambu memiliki nilai k terkecil pada parameter susut bobot. Sedangkan perlakuan 6 gram arang aktif bambu memiliki nilai k terkecil pada parameter warna merah tomat. Penambahan ethylene scavenger dapat menghambat kenaikan susut bobot, penurunan kecerahan tomat, kenaikan warna merah tomat, dan penurunan nilai warna kuning tomat selama penyimpanan.

Abtrak (Bhs. Inggris)

This study investigated changes in tomato quality during storage with the addition of ethylene scavenger on observational parameters such as weight loss, color index, hardness, total dissolved solids and investigated how the kinetics model of changes in tomato quality with the addition of ethylene scavenger during storage. Tomatoes were packed using cardboard that had been added with ethylene scavenger with a mass of 2 grams of bamboo activated charcoal, 4 grams of bamboo activated charcoal, and 6 grams of bamboo activated charcoal then stored at room temperature for 10 days with analysis of quality changes on days 1 to 10. Results The research conducted that the treatment of 2 grams of activated bamboo charcoal had the smallest k value in the brightness and yellow color parameters of tomatoes. The treatment of 4 grams of active bamboo had the smallest k value in the weight loss parameter. While the treatment of 6 grams of activated bamboo charcoal has the smallest k value in the tomato red color parameter. The addition of ethylene scavenger can inhibit the increase in weight loss, decrease in tomato brightness, increase in tomato red color, and decrease in tomato yellow color value during storage.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman