Pengaruh Emulsi Minyak Wijen dan Minyak Sereh sebagai Bahan Pelapis Jambu Biji Merah (Psidium guajava L.) terhadap Mutu selama Penyimpanan
Abstract
Abstrak
Jambu biji merah (Psidium guajava L.) yaitu buah klimaterik yang cukup dikenali. Jambu biji merah yakni buah yang dagingnya lunak, cepat rusak serta cepat membusuk. Satu diantara upaya guna meminimalkan kerusakannya serta memanjangkan waktu penyimpanannya buah jambu biji merah dengan memanfaatkan edible coating yang bahannya dari pelapis minyak wijen serta minyak sereh. Maksud penelitian ini yakni guna melihat pengaruh emulsi serta mencari konsentrasi paling baik pada bahan pelapis campuran minyak wijen dan minyak sereh. Rancangan Acak Lengkap (RAL) dengan dua aspekial konsentrasi minyak wijen bertaraf (W) yakni : 0%, 0,5%, 1% dan konsentrasi minyak sereh (S), yakni : 0%, 0,5%, 1% dengan 3 kali ulangan maka dari itu membuahkan 27 unit percobaan. Perlakuan konsentrasi minyak wijen 0,5% serta minyak sereh 0,5% (W1S1) yaitu perlakuan yang membuahkan nilai paling baik yakni nilai susut bobot 19,15%, total padatan terlarut 6,63 ºBrix, intensitas kerusakannya 41,66%, kekerasan buah 20,88%, dan perlakuan konsentrasi minyak wijen 1% dan minyak sereh 0% (W2S0) mempunyai nilai organoleptik tertinggi pada warna kulit, rasa buah, aroma buah, dan tekstur buah.
Abstract
Red guava (Psidium guajava L.) is a climatic fruit that is quite recognizable. Red guava is a fruit whose flesh is soft, quickly damaged and quickly decays. One of the efforts to minimize its damage and extend the storage time of red guava fruit by using edible coatings made from sesame oil and lemongrass oil coatings. The purpose of this study was to determine the effect of emulsion and find the best concentration on the coating material of a mixture of sesame oil and lemongrass oil. This study used a completely randomized design (CRD) with two factorials. sesame oil concentration with levels (W) namely: 0%, 0.5%, 1% and lemongrass oil concentration (S), namely: 0%, 0.5%, 1% with 3 replications, therefore resulting in 27 experimental units. Perlakuan of 0.5% sesame oil concentration and 0.5% lemongrass oil (W1S1) is the perlakuan that produces the best value, namely the value of weight loss of 19.15%, jumlah soluble solids 6.63 ºBrix, damage intensity 41.66%, fruit hardness 20.88%, and perlakuan of 1% sesame oil concentration and 0% lemongrass oil (W2S0) has the highest organoleptic value of skin color, fruit flavor, fruit aroma, and fruit texture.
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References
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Ella, M. (2013). Uji Efektivitas Konsentrasi Minyak Atsiri Sereh Dapur (Cymbopogon Citratus (DC.) Stapf) terhadap Pertumbuhan Jamur Aspergillus Sp. secara In Vitro. E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology), 2(1), 39–48.
Hammer, K. A., Carson, C. F., & Riley, T. V. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86(6), 985–990. https://doi.org/10.1046/j.1365-2672.1999.00780.x
Harris. (2001). Kemungkinan Penggunaan Edible Film dari Pati Tapioka. Jurnal Ilmu-Ilmu Pertanian Indonesia, 99-106.
JM Krochta. (1994). Edible coatings and films to improve food quality. Journal Explore.
Meisyahputri, B., & Ardiaria, M. (2017). Pengaruh pemberian kombinasi minyak rami dengan minyak wijen terhadap kadar kolesterol high density lipoprotein (HDL) pada tikus sprague dawley dislipidemia. Journal of Nutrition College, 6(1), 35. https://doi.org/10.14710/jnc.v6i1.16890
Murad, M., Fazilah, A., Hani, N., & Karim, A. (2007). Antibacterial Activity and Mechanical Properties of Partially Hydrolyzed Sago Starch?Alginate Edible Film Containing Lemongrass Oil. Journal of Food Science, 72, C324-30. https://doi.org/10.1111/j.1750-3841.2007.00427.x
Muchtadi, T. R. (1992). Fisiologi Pascapanen Sayuran dan Buah-buahan. IPB Bogor: Departemen Pendidikan. Jendral Pendidikan Tinggi.
Novita, m., rohaya, s., teknologi, j., pertanian, h., pertanian, f., & kuala, u. S. (2012). Effects of chitosan coating on physico-chemical characteristics of fresh tomatoes (lycopersicum pyriforme) in different maturity stages. Jurnal teknologi dan industri pertanian indonesia, 4(3), 1–32.
Panataria, l. R., & saragih, m. K. (2019). Penjarangan buah dan perendaman dalam kitosan terhadap lama simpan buah stroberi ( fragaria chiloensis l .) Fruit thinning and chitosan coating on the storage time of strawberry fruit ( fragaria chiloensis l .). 22(1).
Quintavalla, S., & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Science, 62(3), 373–380. https://doi.org/https://doi.org/10.1016/S0309-1740(02)00121-3
Rubatzky, V. R. (2018). Handbook of Vegetable Science and Technogogy: Production, Composition, Storage and Processing. In HortTechnology (Vol. 8, Issue 4). https://doi.org/10.21273/horttech.8.4.622
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