Rancangan Kemasan dan Aplikasi Ice gel untuk Transportasi Jamur Tiram (Pleurotus ostreatus)

Mila Siti Amalia, Emmy Darmawati, Leopold Oscar Nelwan

Abstract


Abstract

The high ambient temperatures at the oyster mushrooms distribution will accelerate deterioration. Ice gel can be used to lower the mushrooms temperature during transport, so that the mushrooms quality can be maintained. This research was aimed to design the packages, determine the ice gel need, and decreased the oyster mushroom temperature up to 15 oC by applying ice gel. The research treatments were giving
ice gel (G): without an ice gel (G0), the ice gel formation 1 (G1) placed the ice gel vertically between every partition on the mushroom retail package and the ice gel formation 2 (G2) placed two ice gel on the top of the package horizontally and an ice gel at the side of the package vertically; and plastic PP perforation treatment: 0.1 % (P1) and 0.3 % (P2) of package area. The result was the 50 x 40 x 24 cm corrugated cardboard dimension had been designed for 3 kg of mushroom and 2.52 kg ice gel could be used with the expectation to lower the mushrooms temperature up to 15 ° C for 2.5 hours. The ice gel formation 2 with perforated 0.3 % and 0.1 % could decrease mushroom temperature at the top part, up to 11 oC and 12.2 oC. While, the rate of mushroom temperature in the package were 16.9 oC and 17.1oC during 2.5 hours.

                                                              

                                                             Abstrak


Suhu lingkungan yang tinggi saat distribusi jamur tiram akan mempercepat penurunan mutu. Ice gel dapat digunakan untuk menurunkan suhu jamur selama transportasi sehingga kualitas jamur dapat dipertahankan. Penelitian ini bertujuan untuk merancang kemasan, menentukan kebutuhan ice gel dan menurunkan suhu jamur tiram hingga 15 oC saat transportasi dengan aplikasi ice gel. Perlakuan yang
diberikan adalah pemberian ice gel (G): tanpa ice gel (G0), ice gel susunan 1 yaitu diletakkan secara vertikal antara masing-masing sekat pada kemasan ritel jamur (G1) dan ice gel susunan 2 yaitu 2 buah ice gel diletakkan secara horizontal dibagian atas kemasan dan 1 buah ice gel secara vertikal pada sisi kemasan (G2). Perlakuan perforasi (P) pada plastik PP: 0.1 % (P1) dan 0.3 % (P2) dari luas kemasan. Hasil penelitian ini adalah kemasan berbahan karton gelombang dengan dimensi 50 cm x 40 cm 24 cm yang telah dirancang untuk wadah 3 kg jamur dan 2.52 kg ice gel dapat digunakan dengan harapan dapat menurunkan suhu jamur hingga 15 oC selama 2.5 jam. Posisi ice gel susunan 2 dengan perforasi plastik
0.3 % dan 0.1 % dapat menurunkan suhu jamur bagian atas masing-masing hingga 11 oC dan 12.2 oC, sedangkan rata-rata suhu jamur dalam kemasan adalah 16.9 dan 17.1 selama 2.5 jam.


Keywords


cardboard package, ice gel, oyster mushroom, perforated plastic

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