| Abstrak (Bhs. Indonesia) | Produk pascapanen hortikultura berupa sayuran daun sangat mudah mengalami kemunduran kualitas yang dicirikan oleh terjadinya proses pelayuan yang cepat. Sawi hijau adalah sayuran daun yang banyak diproduksi oleh petani sayuran karena permintaan yang terus meningkat. Tujuan dari penelitian ini yaitu (1) mengamati karakteristik ice gel yang digunakan dalam kemasan pada penyimpanan sawi hijau, (2) mengetahui pengaruh penggunaan ice gel terhadap perubahan mutu, (3) mengetahui pengaruh ice gel terhadap umur simpan produk, (4) mengetahui distribusi suhu di dalam kemasan (styrofoam). Penelitian di laksanakan secara experimental dengan 4 perlakuan, yaitu K1G1 menggunakan 5 ice gel (4 sampingdan 1 atas), K1G2 menggunakan 5 ice gel (5 atas), K1G3 menggunakan 3 ice gel (3 atas), dan K1G4 tanpa menggunakan ice gel serta setiap perlakuan terdiri dari 3 ulangan. Variabel yang diukur meliputi: susut bobot, kekerasan batang, warna, kadar air, dan suhu. Hasil pengukuran menunjukkan bahwa ice gel memiliki karakteristik ketahanan yang berbeda-beda tergantung pada cara pemakaianya. Ice gel yang digunakan di dalam styrofoam mampu memperpanjang masa pakai ice gel apabila dibandingkan dengan ice gel yang digunakan pada suhu ruang. Perubahan mutu pada sawi hijau diamati berdasarkan pada susut bobot, kekerasan batang, warna, dan kadar air. Perlakuan K1G4 memiliki presentase susut bobot paling besar sekitar 8,91% Perlakuan K1G1 memiliki kekerasan akhir paling besar sekitar 0,55 kg. Pada perubahan warna daun, perlakuan K1G1 lebih baik dibandingkan dengan K1G2, K1G3, K1G4, sedangkan pada perubahan warna batang yang lebih baik terjadi pada perlakuan K1G2, K1G3, K1G4. Kadar air daun seluruh perlakuan tidak banyak mengalami perubahan. Kadar air daun awal penelitian rata-rata 89,05% s/d 89,96%. Kadar air daun akhir penelitian (setelah 13 hari penyimpanan) rata-rata 88,68% s/d 89,85%. Sedangkan kadar air batang awal penelitian rata-rata 88,81% s/d 89,62% dan kadar air batang akhir (setelah 13 hari penyimpanan) rata-rata 88,81% s/d 89,62%. Distribusi suhu diukur didalam kemasan styrofoam pada perlakuan K1G1, K1G2, K1G3 berkisar antara (-5) s/d (-8)ºC untuk waktu 0 menit (awal), terjadi kenaikan suhu berkisar antara (-1) s/d (-3)ºC pada waktu 30 menit, dan terjadi kenaikan suhu kembali berkisar antara 0 s/d (-1)ºC pada waktu 60 menit. |
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| Abtrak (Bhs. Inggris) | Postharvest horticultural products in the form of leaf vegetables are very easy to decline the quality that is characterized by the occurrence of the withering process quickly. Mustard greens are vegetables that leaves many produced by the farmers of vegetables because of increasing demand. The goals of this research are (1) observing the characteristics of ice gel that is used in packaging on storage of mustard greens, (2) know the influence of the use of ice gel to changes in quality, (3) know how the ice gel against the shelf life of the product, (4) knowing the temperature distribution inside the packaging(styrofoam). Research conducted in experimental with 4 treatments, namely K1G1 using 5 ice gel (4 side and 1 above), K1G2 using 5 ice gel (5 above), the K1G3 uses 3 ice gel (3 above), and K1G4 without the use of ice gel as well as any treatment consists of 3 replicates. Variables that are measured include: reduced weight, stem violence, color, moisture, and temperature. The results of the measurements indicate that the ice gel has the characteristic resilience which varies depending on how its use. Ice gel used in styrofoam is able to extend the lifetime of ice gel when compared with ice gel that is used at room temperature. Quality change on mustard greens observed based on the reduced weight, hardness, color, and stem moisture content. K1G4 treatment has the greatest percentage of weight was reduced about 8.91%. K1G1 treatment has the greatest end violence around 0.55 kg. On the discoloration of the leaves, K1G1 treatment better than the K1G2, K1G3, K1G4, while on the discoloration of a better stem occurs on treatment K1G2, K1G3, K1G4. Water content leaves the entire treatment is not much changed. Water content of leaves early research an average of 89.05% s/d 89.96%. Water content of leaves end of research (after 13 day storage) average 88.68% s/d 89.85%. Whereas early research rod water content average 88.81% s/d 89.62% and water content of the rod end (after 13 day storage) average 88.81% s/d 89.62%. The distribution of the temperature measured in the styrofoam packaging treatment K1G1, K1G2, K1G3 in the range (-5) until (-8)ºC for time 0 minutes (initial), temperature increase occurs in the range (-1) s/d (-3)ºC at the time of 30 minutes, and occurring temperature increase return ranges between 0 s/d (-1)ºC at the time of 60 minutes.. |
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