Penggunaan Jenis Penjerap Oksigen dan Karbondioksida pada Penyimpanan Buah Terung Belanda dengan Kemasan Termodifikasi Aktif
ABSTRAK
JOEL M SILALAHI : Penggunaan Bahan Penjerap Etilen Pada Penyimpanan
Buah Terung Belanda Dengan Kemasan Atmosfer Termodifikasi Aktif.
Dibimbing oleh Elisa Julianti dan Terip Karo-Karo
Penelitian dilakukan untuk mengetahui pengaruh penggunaan bahan
penjerap etilen dan lama penyimpanan dalam mempertahankan mutu buah terung
belanda. Penelitian ini dilakukan menggunakan metode rancangan acak lengkap
yang terdiri dari dua faktor yaitu jenis penjerap etilen P1 = KMnO4, P2 = Zeolit,
P3 = Arang Aktif, P4 = Tanpa Penjerap, dan lama penyimpanan L1 = 5 hari, L2 =
10 hari, L3 = 15 hari, L4 = 20 hari. Parameter yang diamati meliputi kadar air,
susut bobot, kadar vitamin C, total padatan terlarut, total asam, laju respirasi, nilai
kekerasan buah, dan nilai warna, aroma dan tekstur secara organoleptik.
Hasil penelitian menunjukkan bahwa jenis penjerap etilen berpengaruh
sangat nyata terhadap susut bobot, kadar vitamin C, total padatan terlarut, total
asam dan uji kekerasan, berpengaruh nyata terhadap konsentrasi oksigen, dan
berpengaruh tidak nyata terhadap kadar air, konsentrasi karbondioksida, dan uji
organoleptik warna dan aroma . Lama penyimpanan berpengaruh sangat nyata
terhadap susut bobot, kadar vitamin C, laju respirasi, uji organoleptik (aroma dan
tekstur ) berpengaruh nyata terhadap nilai kekerasan, serta berpengaruh tidak
nyata terhadap kadar air, total padatan terlarut dan nilai organoleptik warna.
Interaksi perlakuan berpengaruh sangat nyata hanya terhadap kadar vitamin C.
Jenis penjerap etilen KMnO4 dapat mempertahankan mutu buah terung belanda
selama penyimpanan 20 hari.
Kata kunci:Terung belanda, Penjerap etilen, Lama penyimpanan, Kemasan Atmosfir
Termodifikasi
i
Universitas Sumatera Utara
ABSTRACT
JOEL M SILALAHI: The Use of Ethylene Adsorbers in Tamarillo Stored With
Active Modified Atmosphere Packaging. Supervised by Elisa Julianti and Terip
Karo-Karo.
The study was conducted to determine the effect of ethylene absorbers and
storage time in maintaining fruit quality of tamarillo. This research was
conducted using a completely randomized design with 2 factor i.e type of ethylene
adsorbers (KMnO4 =P1, P2 = Zeolites, Activated Charcoal = P3 and P4 =
Without adsorbers), and storage time ( 5 days L1, L2 = 10 days, L3 = 15 days
and L4 = 20 days). Parameters analysed were water content, weight lost,
vitamin C content, total soluble solids, total acid, respiration rate, hardness, and
color, organoleptic values (color, smell, and texture)
The results showed that the type of ethylene adsorbers had highly
significant effect on weight lost, vitamin C content, total soluble solids, total acid
and fruit hardness,had significant effect on oxygen concentration , andhad the
significant effect of water content, carbondioxide concentration , and
organoleptic values( color and aroma). Storage time had highly significant effect
on weight loss, vitamin C content, respiration rate, organoleptic (flavor and
texture) significant affect the hardness, and had no effect on water content, total
soluble solids and color. The treatment interaction had highly significant effect
only on vitamin C content. KMnO4 could preserve the quality of tamarillo fruits
up to 20 days of storage
Key words: Tamarilo, ethylene adsorbers, Storage time, Modified Atmosphere
Packaging
ii
Universitas Sumatera Utara
JOEL M SILALAHI : Penggunaan Bahan Penjerap Etilen Pada Penyimpanan
Buah Terung Belanda Dengan Kemasan Atmosfer Termodifikasi Aktif.
Dibimbing oleh Elisa Julianti dan Terip Karo-Karo
Penelitian dilakukan untuk mengetahui pengaruh penggunaan bahan
penjerap etilen dan lama penyimpanan dalam mempertahankan mutu buah terung
belanda. Penelitian ini dilakukan menggunakan metode rancangan acak lengkap
yang terdiri dari dua faktor yaitu jenis penjerap etilen P1 = KMnO4, P2 = Zeolit,
P3 = Arang Aktif, P4 = Tanpa Penjerap, dan lama penyimpanan L1 = 5 hari, L2 =
10 hari, L3 = 15 hari, L4 = 20 hari. Parameter yang diamati meliputi kadar air,
susut bobot, kadar vitamin C, total padatan terlarut, total asam, laju respirasi, nilai
kekerasan buah, dan nilai warna, aroma dan tekstur secara organoleptik.
Hasil penelitian menunjukkan bahwa jenis penjerap etilen berpengaruh
sangat nyata terhadap susut bobot, kadar vitamin C, total padatan terlarut, total
asam dan uji kekerasan, berpengaruh nyata terhadap konsentrasi oksigen, dan
berpengaruh tidak nyata terhadap kadar air, konsentrasi karbondioksida, dan uji
organoleptik warna dan aroma . Lama penyimpanan berpengaruh sangat nyata
terhadap susut bobot, kadar vitamin C, laju respirasi, uji organoleptik (aroma dan
tekstur ) berpengaruh nyata terhadap nilai kekerasan, serta berpengaruh tidak
nyata terhadap kadar air, total padatan terlarut dan nilai organoleptik warna.
Interaksi perlakuan berpengaruh sangat nyata hanya terhadap kadar vitamin C.
Jenis penjerap etilen KMnO4 dapat mempertahankan mutu buah terung belanda
selama penyimpanan 20 hari.
Kata kunci:Terung belanda, Penjerap etilen, Lama penyimpanan, Kemasan Atmosfir
Termodifikasi
i
Universitas Sumatera Utara
ABSTRACT
JOEL M SILALAHI: The Use of Ethylene Adsorbers in Tamarillo Stored With
Active Modified Atmosphere Packaging. Supervised by Elisa Julianti and Terip
Karo-Karo.
The study was conducted to determine the effect of ethylene absorbers and
storage time in maintaining fruit quality of tamarillo. This research was
conducted using a completely randomized design with 2 factor i.e type of ethylene
adsorbers (KMnO4 =P1, P2 = Zeolites, Activated Charcoal = P3 and P4 =
Without adsorbers), and storage time ( 5 days L1, L2 = 10 days, L3 = 15 days
and L4 = 20 days). Parameters analysed were water content, weight lost,
vitamin C content, total soluble solids, total acid, respiration rate, hardness, and
color, organoleptic values (color, smell, and texture)
The results showed that the type of ethylene adsorbers had highly
significant effect on weight lost, vitamin C content, total soluble solids, total acid
and fruit hardness,had significant effect on oxygen concentration , andhad the
significant effect of water content, carbondioxide concentration , and
organoleptic values( color and aroma). Storage time had highly significant effect
on weight loss, vitamin C content, respiration rate, organoleptic (flavor and
texture) significant affect the hardness, and had no effect on water content, total
soluble solids and color. The treatment interaction had highly significant effect
only on vitamin C content. KMnO4 could preserve the quality of tamarillo fruits
up to 20 days of storage
Key words: Tamarilo, ethylene adsorbers, Storage time, Modified Atmosphere
Packaging
ii
Universitas Sumatera Utara