Aplikasi Kitosan dan Minyak Serai sebagai Antimikroba pada Penyimpanan Buah Jambu Kristal

Syarifah Meutiah Eka Sari; Irma Suparto; Wulan Tri Wahyuni

Syarifah Meutiah Eka Sari IPB University
Irma Suparto IPB University
Wulan Tri Wahyuni IPB University

Abstract

Jambu kristal termasuk buah yang mempunyai nilai jual tinggi. Salah satu kendala pemasaran buah jambu kristal adalah cepatnya proses pembusukan. Banyak faktor yang menyebabkan buah cepat membusuk, diantaranya adalah adanya cemaran mikroba pada saat proses pascapanen. Tujuan penelitian adalah mengevaluasi efektivitas penambahan minyak serai pada pelapis kitosan untuk menjaga buah jambu kristal dari kerusakan mikrobiologis selama masa penyimpanan. Buah diberi lapis kitosan 1% yang telah ditambahkan minyak serai sesuai perlakuan. Penelitian menggunakan rancangan acak lengkap dengan 3 ulangan. Perlakuan yang diuji adalah penambahan minyak serai 0,0; 0,1; 0,3 dan 0,5%. Kandungan senyawa minyak serai diianalisis menggunakan Gas Chromatography - Mass Spectroscopy (GC-MS). Uji antibakteri dilakukan dengan metode cakram. Parameter yang diamati adalah angka lempeng total dan angka kapang khamir buah jambu kristal pada hari ke 0, 3, 6, 9 12, 15 dan 18 setelah penyimpanan. Analisis GC-MS menunjukkan kandungan utama minyak serai adalah 2 isomer citral, yaitu neral (38,54%) dan geranial (39,26%). Hasil pengamatan memperlihatkan angka kapang khamir dan angka lempeng total mengalami kenaikan selama masa penyimpanan. Zona hambat pelapis kitosan dengan penambahan minyak serai terhadap Staphylococcus aureus lebih besar dibandingkan dengan Escherichia coli. Penambahan minyak serai 0,3% dan 0,5% dapat menahan laju pertumbuhan mikroba pada buah jambu kristal sampai hari ke 18 setelah penyimpanan. Perlakuan kitosan dengan minyak serai konsentrasi 0,3% direkomendasikan menjadi perlakuan terbaik, sehingga dapat diaplikasikan dalam pelapisan jambu kristal.

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