Pengaruh Edible Coating Jenis Pati Terhadap Mutu Buah Tomat Selama Penyimpanan

AGRITEKNO, Jurnal Teknologi Pertanian Pub Date : 2019-04-01 DOI:10.30598/jagritekno.2019.8.1.29

Gilian Tetelepta, Priscillia Picauly, F. Polnaya, Rachel Breemer, G. H. Augustyn

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引用次数: 3

Abstract

This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch, and Fe’i banana starch) and storage time (5, 10, and 15 days). Variables observed including hardness, weight loss, vitamin C, total acidity and lycopene content. Results showed that stored for 15 days without coating resulted in significant decrease in hardness, vitamin C content, total acidity, and increase in weight loss and lycopene content. Whereas tomato fruits coated with tuni sago, cassava and tongka langit banana starches was found to be more effective in maintaining the quality of the tomatoes during storage. Keywords: cassava starch, edible coating, Fe’i banana starch, tuni sago starch, tomato ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati untuk edible coating buah tomat selama penyimpanan. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial, terdiri dari dua faktor yaitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5, 10, dan 15 hari). Variabel yang diamati adalah kekerasan, susut bobot, vitamin C, total asam dan likopen. Hasil penelitian menunjukkan bahwa buah tomat yang disimpan hingga hari ke-15 tanpa coating secara signifikan mengalami penurunan kekerasan, vitamin C, total asam dan mengalami kenaikan susut bobot dan likopen. Sedangkan buah tomat yang di-coating dengan pati sagu tuni, ubi kayu, pisang tongka langit efektif dalam mempertahankan mutu tomat selama penyimpanan. Kata kunci: edible coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit, tomat

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研究了淀粉型可食性涂层对番茄果实贮藏过程的影响。采用双因素处理的完全随机实验设计。即淀粉类型(无包衣、西米淀粉、木薯淀粉、菲伊香蕉淀粉)和储存时间(5、10、15天)。观察到的变量包括硬度、失重、维生素C、总酸度和番茄红素含量。结果表明，不包膜贮藏15 d后，果实硬度、维生素C含量、总酸度显著降低，失重率和番茄红素含量显著增加。而在番茄果实上涂上西米淀粉、木薯淀粉和通卡朗吉香蕉淀粉，在贮藏期间能更有效地保持番茄的品质。关键词:木薯淀粉，可食用涂层，菲伊香蕉淀粉，西米淀粉，番茄Rancangan yang digunakan dalam penelitian ini adalah Rancangan acak lengkap faktor, terdiri dari dua faktor yitu jenis pati (tanpa coating, pati sagu tuni, pati ubi kayu, pati pisang tongka langit) dan lama penyimpanan (5,10,15 hari)。变量阳diamati adalah kekerasan，苏苏特bobot，维生素C，总asam dan likopen。Hasil penelitian menunjukkan bahwa buah西红柿yang disimpan hingga hari ke-15 tanpa涂层secara signikan mengalami penurunan kekerasan，维生素C，总asam dan mengalami kenaikan susut bobot dan likopen。沙当坎布瓦番茄阳涂登干pati sagu tuni，乌比kayu, pisang tongka langit efektif dalam成员沙当坎mutu番茄selama penyimpanan。Kata kunci:食用涂层，pati sagu tuni, pati ubi kayu, pati pisang tongka langit，西红柿

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AGRITEKNO, Jurnal Teknologi Pertanian

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