Pengaruh Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dengan Campuran Karagenan terhadap Karakteristik Buah Pepaya (Carica papaya L) Potong Segar Selama Penyimpanan.
Abstract
ABSTRAK
Buah pepaya (Carica papaya L) potong segar merupakan salah satu prodak olahan minimal yang telah melalui proses pemotongan dan pengupasan sehingga cenderung mudah mengalami kerusakan dan terjadinya perubahan fisiologis akibat pengupasan dan pemotongan dibandingkan dengan buah utuh. Penelitian ini bertujuan untuk mengetahui pengaruh gel aloe vera dengan campuran karagenan terhadap masa simpan pada buah pepaya potong segar selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap Sederhana dengan taraf 6 perlakuan yaitu gel aloe vera dengan konsentrasi 0%, 10, 15%, 20%, dan 30% dicampur dengan 2% karagenan. Percobaan diulang sebanyak tiga kali pengulangan dan suhu penyimpana (10±1°C) disimpan selama 12 hari, parameter yang diamati yaitu susut bobot, kekerasan, kadar air, kadar vitamin C, total padatan terlarut, warna dan laju pendinginan. Hasil penelitian menunjukkan bahwa, interaksi gel aloe vera berpengaruh nyata terhadap perubahan mutu buah papaya potong segar. Pelapisan gel aloe vera dengan campuran karagenan sebagai bahan edible coating berpengaruh nyata dibandingkan dengan buah pepaya potong segar tanpa perlakuan terhadap susut bobot, kekerasan buah, total asam tertitrasi, total padatan terlarut, kadar vitamin c, kadar air, warna, dan laju pendinginan, Konsentrasi terbaik pelapisan gel aloe vera dengan campuran karagenan yang dapat mempertahankan kondisi kesegaran buah pepaya potong segar adalah 2% karagenan dengan 30% ekstrak gel aloe vera.
ABSTRACT
Fresh-cut papaya fruit (Carica papaya L) is one of the minimally processed products that has gone through the process of cutting and peeling so that it tends to be easily damaged and physiological changes due to peeling and cutting compared to whole fruits. This study aims to determine the effect of aloe vera gel with carrageenan mixture on the shelf life of freshly cut papaya fruits during storage. This study used a Simple Complete Random Design with a level of 6 treatments, namely aloe vera gel with concentrations of 0%, 10, 15%, 20%, and 30% mixed with 2% carrageenan. The experiment was repeated three times and the storage temperature (10±1°C) was stored for 12 days, the parameters observed were weight loss, hardness, moisture content, vitamin C content, total dissolved solids, color and cooling rate. The results of the study showed that the interaction of aloe vera gel had a real effect on the change in the quality of freshly cut papaya. Aloe vera gel coating with carrageenan mixture as an edible coating material has a real effect compared to freshly cut papaya fruit without treatment for weight loss, fruit hardness, total titrated acid, total dissolved solids, vitamin C content, moisture content, color, and cooling rate, The best concentration of aloe vera gel coating with carrageenan mixture that can maintain the freshness condition of freshly cut papaya fruit is 2% carrageenan with 30% aloe vera gel extract.
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References
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