Pengaruh Pemberian Konsentrasi Cuka Apel dan Ketebalan Kemasan Plastik Polypropylene Berperforasi terhadap Mutu Sawi Hijau (Brassica Juncea L.) selama Penyimpanan Suhu Dingin

Abstrak Sawi hijau merupakan salah satu tanaman hortikultura yang mudah mengalami penurunan kualitas mutu yang diakibatkan berlangsungnya proses respirasi dan transpirasi. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian cuka apel dan ketebalan kemasan plastik PP berperforasi terhadap mutu sawi hijau selama penyimpanan suhu dingin untuk mendapatkan perlakuan terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor: konsentrasi cuka apel (3%, 6%, dan 9%) dan ketebalan kemasan plastik PP berperforasi (0,02 mm dan 0,04 mm). Lubang peforasi yang digunakan sebanyak 8 lubang berdiameter 5 mm serta ukuran plastik 20 x 45 cm. Pada penelitian ini sawi hijau disimpan selama 12 hari dengan suhu 6±2oC dan perlakuan diulang sebanyak 3 kali ulangan. Parameter yang diamati meliputi susut bobot, total padatan terlarut, color difference, tekstur, dan organoleptik. Hasil penelitian menunjukkan bahwa pemberian cuka apel, ketebalan kemasan plastik PP dan interaksi keduanya berpengaruh signifikan terhadap mutu sawi hijau selama penyimpanan suhu dingin pada hari ke-12, namun pada interaksi keduanya pada parameter total padatan terlarut tidak berpengaruh signifikan pada hari ke-12. Perlakuan terbaik didapat dari perlakuan konsentrasi cuka apel 6% dan ketebalan kemasan plastik PP 0,04 mm dengan nilai susut bobot 5,20%, tekstur 3,76 N, total padatan terlarut 7,33 %Brix, color difference 40,05 ?E, dan uji organoleptik kesegaran mutu visual dengan skor 4,22. Abstract Caisim is one of the horticultural plants that easily experience quality degradation due to the ongoing process of respiration and transpiration. Purpose of this study is to determine the effect of apple cider vinegar and the thickness of perforated PP plastic packaging on the quality of caisim during cold storage to get the best treatment. This study used a completely randomized design with two factors: the concentration of apple cider vinegar (3%, 6%, and 9%) and the thickness of the perforated PP plastic packaging (0.02 mm and 0.04 mm). The perforation holes used were 8 holes with a diameter of 5 mm and a plastic size of 20 x 45 cm. In this study, caisim were stored for 12 days at a temperature of 6±2oC and the treatment was repeated 3 times. Parameters observed included weight loss, total dissolved solids, color difference, texture, and organoleptic. The results showed that the use of apple cider vinegar, thickness of PP plastic packaging, and their interaction had a significant effect on the quality of caisim during cold storage on the 12th day, but the interaction of both on the total dissolved solids parameter had no significant effect on the 12th day. The best treatment was obtained from the concentration of 6% apple cider vinegar and 0.04 mm thickness of PP plastic packaging with a weight loss value of 5.20%, texture 3.76 N, total dissolved solids 7.33 %Brix, color difference 40.05 ?E, and organoleptic test of visual quality freshness with a score of 4.22.