Aplikasi Pelapisan Kitosan dan Lilin Lebah untuk Meningkatkan Umur Simpan Salak Pondoh
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Abstract
Abstract
Snake fruit is an exotic fruit from Indonesia that has a short shelf-life as a result of microorganisms contamination, respiration and transpiration. The research was aimed to study the influence of storage temperatures and coating composition to extend shelf-life of snake fruits. Coating used were chitosan 0,5%, beewax 10% and combination beewax 10% with chitosan 0,5%. Storage was conducted at 15 OC (the optimum temperature for snake fruit’s storage) and room temperature (26-30 OC). Research was designed using randomized complete factorial design and followed by Duncan Multiple Range Test 5% if there was influence of the treatment. Parameters observed were percentage of damage, weight loss, firmness, total soluble solids and peel colour (hedonik test). Results showed that percentage of damage, weight loss, firmness, total soluble solid, and peel of colour (hedonik test) was affected by storage temperature. It was
also found that coating significantly influenced percentage of damage, firmness and peel of colour on snake fruits. Interaction of coatings and storage temperatures there were effect on firmness of snake fruits.
Key words: chitosan,beewax,shelf-life,snake fruits, temperature storage.
Abstrak
Salak pondoh (Salacca zalacca cv Pondoh) merupakan salah satu komoditi eksotik Indonesia yang memiliki umur simpan yang pendek akibat kontaminasi mikroorganisme, respirasi, dan transpirasi. Tujuan dari penelitian adalah untuk mengetahui pengaruh perlakuan jenis pelapis dalam meningkatkan umur simpan buah salak pondoh pada suhu penyimpanan yang berbeda. Jenis Pelapis yang digunakan adalah kitosan 0.5%, lilin lebah 10%, lilin lebah 10% dan kitosan 0.5%, dan tanpa pelapisan (kontrol) dan suhu penyimpanan adalah suhu 15 OC (suhu optimal untuk penyimpanan salak) dan suhu ruang (26-30 OC). Penelitian menggunakan rancangan acak lengkap faktorial dan jika terdapat pengaruh perlakuan maka digunakan uji lanjut Duncan Multiple Range Test pada taraf 5%. Parameter pengamatan meliputi persentase kerusakan, susut bobot, kekerasan, total padatan terlarut dan warna kulit buah (uji hedonik). Hasil penelitian menunjukkan perlakuan suhu penyimpanan berpengaruh nyata terhadap susut bobot, persentase kerusakan, kekerasan, dan total padatan terlarut. Perlakuan jenis pelapis berpengaruh nyata terhadap persentase kerusakan, kekerasan dan warna kulit buah salak. Interaksi jenis pelapis dan suhu penyimpanan berpengaruh nyata terhadap kekerasan tetapi tidak berpengaruh nyata terhadap susut bobot, persentase kerusakan, total padatan terlarut dan warna kulit buah (uji hedonik).
Kata Kunci: kitosan, lilin lebah, umur simpan, buah salak,suhu penyimpanan.
Diterima: 18 Desember 2013; Disetujui: 18 Maret 2014
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