Perubahan Fisik Dan Kimia Pisang Barangan (Musa acuminata L.) Pengaruh Konsentrasi Gliserol Dalam Proses Edible Coating Selama Penyimpanan

Abstract

Abstrak

Perubahan yang terjadi pada buah merupakan kerusakan buah yang disebabkan karena proses respirasi dan transpirasi. Penelitian bertujuan untuk mengetahui konsentrasi penambahan gliserol dalam edible coating yang dapat menekan kerusakan buah pisang barangan selama penyimpanan dan menentukan daya daya simpan untuk mempertahankan kualitas buah. Rancangan Acak Lengkap digunakan yaitu 5 perlakuan dan 4 ulangan. Parameter yang diamati persentase di antaranya susut bobot, vitamin C, dan total asam. Hasil penelitian menunjukkan lama penyimpanan dan konsentrasi gliserol dalam edible coating yang berbeda berpengaruh nyata (p < 0.05) terhadap susut bobot, kandungan vitamin C, dan kadar total asam pada hari ke 9, 12 dan 15 dan  tidak berbeda nyata pada hari ke 3 dan  ke 6 (p > 0.05).

Abstract

The fruit of pisang barangan (Musa acuminata L) is one of the short shelf life storing agriculture products. Physically changing of the fruits is a kind of fruit abolishes activated by the respiration and transpiration process. The effort to prevent the process can be the use of covering glycerol edible coating. The proposed of this study is to know the additional concentration of glycerol in an edible coating that prevents damages of the fruits along with storing and determining its storing capacity. The research was using complete design with 5 treatments and 4 duplications. The parameters observed were the percentage of rigorous, vitamin C, and acid total. Results of the study shown that the length of storing was significantly reducing the quality of the fruits and the glycerol concentration in edible coating has significantly impact (p < 0.05) to the grade of rigorous, vitamin C, and the acid total in day of 9th, 12th, and 15th; while in day of 3th and 6th shown likewise.