Respon nilai kekerasan, kadar air dan total padatan terlarut buah jambu kristal pada berbagai jenis kemasan dan masa simpan

Authors

  • Kusumiyati Kusumiyati Padjadjaran University
  • Ine Elisa Putri Padjadjaran University
  • Yuda Hadiwijaya Padjadjaran University
  • Syariful Mubarok Universitas Padjadjaran

DOI:

https://doi.org/10.15575/4142

Keywords:

kadar air, kekerasan, Psidium guajava L, total padatan terlarut

Abstract

Penurunan kualitas selama penyimpanan merupakan permasalahan yang seringkali ditemui pada pascapanen buah jambu kristal. Oleh karena itu, diperlukan penanganan yang tepat. Penanganan pascapanen yang umum digunakan adalah dengan penggunaan kemasan. Tujuan penelitian ini adalah untuk mengkaji hubungan berbagai kemasan dan masa simpan terhadap nilai kekerasan, total padatan terlarut (TPT) dan kadar air buah jambu kristal. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 4 ulangan. Faktor pertama adalah pengemasan (tanpa kemasan (kontrol), plastik wrapping, koran) dan faktor kedua adalah masa simpan (0, 4 dan 8 hari). Data yang diperoleh kemudian diolah dengan analisis sidik ragam (ANOVA), selanjutnya diuji Duncan dengan taraf 5%. Hasil yang didapatkan menunjukkan tidak terjadi interaksi antara jenis kemasan dan masa simpan terhadap nilai kekerasan, TPT dan kadar air buah jambu kristal. Namun, jenis kemasan koran menampilkan nilai kekerasan buah jambu kristal yang lebih rendah daripada perlakuan tanpa kemasan (kontrol) dan plastik wrapping, sedangkan masa simpan 0 hari memperlihatkan nilai kekerasan buah jambu kristal yang lebih tinggi dibandingkan dengan masa simpan 4 dan 8 hari. Nilai kekerasan buah mengalami penurunan setelah 4 hari penyimpanan. Penggunaan kemasan berupa plastik wrapping dan koran tidak lebih baik dibandingkan dengan tanpa pengemasan (kontrol) terhadap nilai kekerasan pada buah jambu kristal.

ABSTRACT

 

Losses during storage is often encountered in postharvest of crystal guava fruit. Therefore, proper handling is needed. Packaging is the most commonly performed postharvest handling. The purpose of this study was to examine the relationship of various packagings and storage periods to the values of firmness, total soluble solids (TSS) and water content of crystal guava fruit. This study used factorial arrangement of completely randomized design (CRD) with four replications. The first factor was packagings (without packaging (control), wrap plastic and paper) and the second factor was storage periods (0, 4, and 8 days) in room temperature (±250C). The data obtained then processed using analysis of variance (ANOVA), then duncan test was carried out with a level of 5%. The results showed no interaction between the types of packaging and storage periods to the values of firmness, TSS and water content of crystal guava fruit. However, the paper packaging presented the firmness value which was lower than without packaging (control) and wrap plastic, whereas the 0 day storage showed the firmness value fruit which was higher than the 4 and 8 days storage. Value of fruit firmness decreased after 4 days of storage. The use of packaging in the form of wrap plastic and paper were not better than without packaging (control) to the firmness of the crystal guava fruit.

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Published

2019-07-26

Issue

Vol. 6 No. 1 (2019)

Section

Original Research Articles

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