Studi Coating dengan Metode Semprot Berbasis Bahan Baku Pektin untuk Mempertahankan Kesegaran Buah Rambutan
Abstract
Abstract
Rambutan is still going on physiological processes after harvesting, that can cause diminishing fruit freshness and water loss. One of postharvest treatment that can help with physiological processes is by using coatings. The purpose of this study was to study the characteristics of films and droplets formed from various types and concentrations of solutions using the spray method. The type of pectin used was high methoxyl and low methoxyl citrus pectin with concentrations of 0.5% and 1%. Parameters test are droplet diameter, droplet density, film thickness and WVTR (Water Transmission Rate Transmission Rate). The results showed that the best pectin formulation using a low methoxyl orange pectin spray technique with a concentration of 1%. The resulting dropet size was 0.404±0.068 mm, droplet density 13.901-18.602, viscosity was 8.5875±0.043 mPas, film thickness was 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/day and
respiration rate was 6.63 ml O2 /kg-hour. The observations on the 14th day of rambutan coating reduced water content by 13.19% with a weight loss of 12.76%, L value of 11.00, Hue value of 29.50, chroma value of 26.94, TPT value between 22.10-24.37 0Brix and consumer acceptance is above the consumer acceptance limit for all sensory test observation variables.
Abstrak
Buah rambutan setelah dipanen tetap melangsungkan proses fisiologi yang dapat menyebabkan berkurangnya kesegan buah dan kehilangan air. Salah satu perlakuan pascapanen yang dapat menghalangi
proses fisiologi adalah dengan menggunakan coating. Tujuan dari penelitian ini adalah untuk mempelajari karakteristik film dan droplet yang terbentuk dari berbagai jenis dan konsentrasi larutan pektin dengan
metode semprot. Jenis pektin yang digunakan adalah high metoxyl dan low metoxyl pektin jeruk dengan konsentrasi 0.5% and 1%. Parameter pengujian adalah diameter droplet, kerapatan droplet, ketebalan film
dan WVTR (Water Vapor Transmission Rate). Hasil penelitian menunjukkan bahwa formulasi larutan pektin terbaik dengan menggunakan teknik semprot adalah pektin jeruk low metoxyl dengan konsentrasi 1%. Ukuran dropet yang dihasilkan 0.404±0.068 mm, kerapatan 13.901-18.602 droplet, viskositas 8.5875±0.043 mPas, ketebalan film 0.10±0.138 mm, WVTR 5.08±0.172 g/m2/hari dan laju respirasi 6.63 ml O2/kg-jam. Hasil pengamatan pada hari ke-14 rambutan coating mengalami penurunan kadar air sebesar 13.19% dengan susut bobot 12.76%, nilai L 11.00, nilai Hue 29.50, nilai chroma 26.94, nilai TPT antara 22.10-24.37 0Brix dan penerimaan konsumen berada pada atas batas penerimaan konsumen untuk seluruh variabel
pengamatan uji sensori.
References
Pascapanen Buahan dan Sayuran. Yogyakarta
(ID): Graha Ilmu.
[AOAC] Association of Official Analytical Chemists.
2005. Moisture in Plants. Di dalam: Horwitz W,
Latimer GW, editor. Official Methods of Analysis
of AOAC International 18th Edition. Maryland
(US): AOAC International.
[BPS] Badan Pusat Statistik. 2015. Statistik
Tanaman Buah-buahan dan Sayuran Tahunan
Indonesia. BPS-Statistics Indonesia.
Duan, J., R. Wu, B.C. Strik dan Y. Zhao. 2011.
Effect of edible coatings on the quality of fresh
blueberries (Duke and Elliott) under commercial
storage conditions. Postharvest Biology and
Technology 59:71-79.
Gol, N.B., P.R. Patel, T.V. Rao, dan Ramana.
2013. Improvement of quality and shelf-life of
strawberries with edible coatings enriched with
chitosan. Postharvest Biology and Technology.
85:185-195.
Guerreiro, A.C., C.M.L.Gago, M.L. Faleiro, M.G.C.
Miguel, dan M.D.C. Antunes. 2015a. The
use of polysaccharide-based edible coatings
enriched with essential oils to improve shelflife
of strawberries. Postharvest Biology and
Technology. 110:51-60.
Guerreiro, A.C., C.M.L. Gago, M.L. Faleiro, M.G.C.
Miguel, dan M.D.C. Antunes. 2015b. Raspberry
fresh fruit quality as affected by pectin- and
alginate-based edible coatings enriched with
essential oils. Scientia Horticulturae. 194:138-
146.
Guillen, F., M.H. Diaz-Mula, P.J. Zapata, D. Valero,
M. Serrano, S. Castillo, dan D. Martinez-
Romero. 2013. Aloe arborescens and Aloe vera
gels as coatings in delaying postharvest ripening
in peach and plum fruit. Postharvest Biology and
Technology. 83 : 54-57.
Hamid, S., K.N. Sreenivas, T.H. Shankarappa,
H.C. Krishna, dan G.A.P. Malliakrjuna. 2012.
Physico-chemical and sensory parameters of
muskmelon blended pomegranate squash and
syrup. Environ Ecol. 30(3C):1052-1057.
Henriette, A.M.C. de. 2014. Edible Coating.
Advances in Fruit Processing Technologies.
Iswahyudi. 2015. Perancangan kemasan
transportasi buah jambu air (Syzygium Aqueum
(Burn .F) Alston) Cv. Camplong. [Tesis]. Bogor
(ID): Institut Pertanian Bogor.
Landrigan, M., S.C. Morris dan B.W. McGlasson.
1996. Postharvest bowning of rambutan is a
concequence of water loss. Journal of America
Sosial Horticulture Science. 121:730-734.
Maftoonazad, N. and H.S. Ramaswamy. 2008.
Effect of pectin-based coating on the kinetics of
quality change associated with stored avocados.
Journal of food processing and preservation.
32:621-643.
Marquez, G.R., P.D. Pierro, L. Mariniello, M.
Esposito, C.V.L. Giosafatto, dan R. Porta.
2017. Fresh-cut fruit and vegetable coatings
by transglutaminase cross-linked whey protein/
pectin edible films. Food science and technology.
75:124-130.
Martinez-Romero, D., F. Guillen, S. Casyillo,
D. Vallero, dan M. Serrano. 2003. Modified
atmosphere packaging maintains quality of table
grapes. J. Food Sci. 68:1838-1842.
Meindrawan, B., N.E. Suyatma, T.R. Muchtadi,
dan E.S. Iriani. 2017. Aplikasi pelapis
bionanokomposit berbasis karagenan untuk
mempertahankan mutu buah mangga utuh.
Jurnal Keteknikan Pertanian. 5(1):89-96.
Mullen, W., J. Mcginn, M.E.J. Lean, M.R.
Maclean, P. Gardner, G.G. Duthi, T. Yokota,
dan A. Crozier. 2002. Ellagitannins, flavonoids
and other phenolics in red raspberries and
their contribution to antioxidant capacity and
vasorelaxation properties. J. Agric. Food. Chem.
50:5191-5196.
Nelinda. 2017. Kombinasi penanganan pasca
panen dan kemasan untuk mempertahankan
buah rambutan (Nephelium Lappeceum L.) pada
sintem distribusi. [Tesis]. Bogor (ID): Institut
Pertanian Bogor.
Nikolova, K., I. Panchev, dan S. Sainov. 2005.
Optical characteristics of biopolymer films from
pectin and gelatin. Journal of Optoelectronics
and Advanced Materials. 7(3):1439-1444.
Nwaogu, U.C. dan N.S. Tiedje. 2011. Foundry
coating technology. Scientific Research. 2:1143-
1160.
Puetz, J., G. Gasparro, dan M.A. Aegerter. 2003.
Liquid film spray deposition of transparent
conducting oxide coatings. Thin solid films.
442:40-43.
Sinaga L.L., S.M.S. Rejekina, dan M.S. Sinaga.
2013. Karakteristik Edible Film dari Ekstrak
Kacang Kedelai dengan Penambahan Tepung
Tapioka dan Gliserol sebagai Bahan Pengemas
Makanan. Jurnal Teknik Kimia USU. 2:4. 12-16.
Skurtys, O., C. Acevedo, F. Pedreschi, J. Enrione,
F. Osorio, dan J.M. Aguilera. 2016. Food
Hydrocolloid Edible Films and Coatings.
Department of Food Science and Technology,
Universitas de Santiago de Chile.
Song, Z., H. Xiao, dan Y. Zhao. 2014. Hydrophobicmodified
Nano-cellulose Fiber/PLA
Biodegradable Composites for Lowering Water
Vapor Transmission Rate (WVTR) of Paper.
Carbohydrate Polymers. 111:442-448.
Valero, D., M.Z. Diaz Mulla, P.J. Zapata, F. Guillen,
D. Martinez-Romero, S. Castillo, dan M.
Serrano. 2013. Effect of alginate edible coating
on preserving fruit quality in four pulm curtivars
during postharvest storage. Postharvest Biology
and Technology. 77:1-6.
Widjanarko, S.B., Y.C.H. Trisnawati, dan T. Susanto.
2000. Changes Respiration, Composition
and Sensory Characteristics of Rambutan
Packed with Plastic Films during Storage at
Low Temperature. J of Agricultural Technology.
1(3):1-8.
Winarno, F.G. 2002. Fisiologi Lepas Panen Produk
Hortikultura. Bogor (ID): M-BRIO Press.
Zhong, Y., G. Cavender, dan Y. Zhao. 2014.
Investigation of Different Coating Aplication
Methods on the Performance of Edible Coatings
On Mozzarella Cheese. Food Science and
Technology. 56:1-8.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.