Update Artikelilmiah: 8881

TWINDA RIZKY YUNDRIANA

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Abstrak (Bhs. Indonesia)

Edible coating telah lama diketahui dan digunakan untuk melindungi produk yang bersifat perishable dari kerusakan seperti dehidrasi dan tekanan, perubahan kualitas tekstur, serta mencegah penguapan komponen, dan mengurangi pertumbuhan mikroba. Aplikasi edible coating pada buah menjadi metode alternatif untuk menambah umur simpan setelah panen, mengurangi kehilangan perubahan kualitas dan kuantitas, dan juga guna mendapatkan efek yang sama seperti pada penyimpanan modifikasi atmosfer dengan komposisi gas. Pati merupakan salah satu bahan dasar yang dapat digunakan dalam pembuatan edible coating. Talas memiliki kadar pati yang cukup tinggi sehingga dapat digunakan sebagai bahan dasar edible coating. Penambahan plasticizer sorbitol biasanyadilakukan agar bahan lebih elastis dan  mengurangi ikatan hidrogen. Penelitian bertujuan untuk mempelajari pengaruh edible coating terhadap kadar air, susut bobot, perubahan warna, kekerasan dan total padatan terlarut, dan menentukan perlakuan terbaik guna menjaga kualitas jambu biji selama penyimpanan. Pada tahap awal penelitian, jambu biji dilapisi edible coating dengan sorbitol 1% (P1), sorbitol 1,5% (P2), Sorbitol 2% (P3), sorbitol 2,5% (P4) dan tanpa edible coating (P0) sebagai kontrol, kemudian disimpan 10 hari. Selanjutnya, beberapa variabel pengamatan seperti kadar air, susut bobot, kekerasan, total padatan terlarut, dan warna (Lab) diukur pada setiap perlakuan. Data hasil pengukuran dianalisis secara statistik dengan uji F 1% (RAL), dilanjutkan uji DMRT 1%. Hasil penelitian menunjukkan bahwa edible coating berpengaruh sangat  nyata terhadap kekerasan, total padatan terlarut, dan warna (L, a+, a-, b+). Perlakuan terbaik (DMRT 1%) didapat pada nilai kekerasan  P0; total padatan terlarut pada P0; L pada P3; nilai a(+) pada P0; nilai a(-) pada P4; nilai b(+) pada P0.

Abtrak (Bhs. Inggris)

Edible coatings have been well known and utilized to protect perishable products from damages such as dehydration, stress, change in hardness quality, and also to prevent excess evaporation from its component, and to reduce microbial growth. The application of edible coating on fruitsis an alternative method to extend storage  period after harvesting, to reduce loss of quality and quantity changes, and also can get the same effect as modified atmosphere storage with gas composition. Starch is one of the basic ingredients that can be used in producing edible coating. Taro has fairly high starch content, so it can be used as a base material of edible coating.  Adding sorbitol plasticizer is usually performed to make material more elastic and to reduce its hydrogen bonding. The research was aimed to study the effect of edible coating on moisture content, weight loss, change in color, hardness and total dissolved solids, and to determine the best treatment in maintaining quality of guava during storage. In this research, guava is initially coated by edible coating with sorbitol 1% (P1), sorbitol 1,5% (P2), sorbitol 2% (P3), sorbitol 2,5% (P4),  and without edible coating (P0) as a control, andthen is stored for10 days. Furthermore, a number of observed variables, namely moisture content, weight loss, hardness, total solid, and color (Lab) were measuredin each treatment. The measured data were analyzed statistically using F-test 1% (CRD), followed with DMRT 1%. The results showed that the edible coating had very significant affect on hardness, total solid, and color (L, a +, a-, b +). The best treatment (DMRT 1%) is obtained in hardness value with P0; total solidwith P0; L with P3; value of a (+) with P0; value of a (-) with P4; value b (+) with P0.

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