Pengaruh Larutan Disinfektan dan Pengemasan Atmosfer Termodifikasi Menggunakan Film Plastik Terperforasi Terhadap Susust Bobot dan Mutu Buah Cabai Merah Besar (Capsicum annuum L.) Selama Penyimpanan
Abstract
Tujuan dari penelitian ini adalah untuk menentukan jenis larutan disinfektan sebagai bahan pencuci dan perbedaan persentase perforasi kemasan film plastik polyprophylene (PP) yang mampu memperlambat kemunduran mutu buah caber merah besar selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor. Faktor pertama adalah jenis larutan disinfektan dengan tiga taraf perlakuan yaitu; tanpa disinfektan (Do), perendaman dalam 200 ppm larutan potassium sorbat (Ds) dan perendaman dalam 300 ppm larutan klorin (Dk). Faktor kedua adalah persentase perforasi kemasan dengan empat taraf perlakuan yaitu; 0% perforasi (Po), 0.3% perforasi (P0.3), 1.0% perforasi (P1.0) dan 3.0% perforasi (P3.0). Penelitian ini menggunakan jenis plastik polypropylene berukuran 30 cm x 20 cm dengan ketebalan 0.06 mm. Masing-masing perlakuan diulang sebanyak tiga kali dengan 280-300 gr buah untuk setiap unit percobaan. Sebagai pembanding disiapkan kontrol yaitu buah cabai merah besar tanpa perlakuan disinfektan dan pengemasan. Hasil penelitian menunjukkan bahwa perlakuan perendaman di dalam 300 ppm klorin dengan perforasi kemasan sebesar 3% (DkP3) secara signifikan mampu menekan susut bobot dan tingkat pembusukan pada buah cabe merah besar dibandingkan perlakuan lainnya dan kontrol.
The aim of this research was to determine the type of disinfectant solution to wash the large-red chili fruit and the percentage of perforation plastic film packaging polypropylene perforation (PP) which are able to decelerate the quality deterioration of the chili fruit during storage. This research used a completely randomized with two factors of treatments. The first factor was isinfectant solution with three stage treatments which is consisted of three different treatments, namely without treatment of disinfectants (Do), submersion in 200 ppm solution of potassium sorbate (Ds) and submersion in 300 ppm chlorine solution (Dk). The second factor was the percentage of perforation of plastic film packaging with four different levels of treatments, namely without perforation (Po), with 0.3% perforation (P0.3), with 1.0% perforation (P1.0) and with 3.0% perforations (P3.0). The experiment used a plastic film type of polypropylene with dimension of 30 cm x 20 cm and 0.06 mm thickness. Each treatment was repeated three times with 280 – 300 g fruits for each experimental units. Control was prepared using chili fruits without disinfectant and packaging as comparison. The result indicated that the chili fruits submerged in 300 ppm chlorine and packed in the 3 % perforated plastic films bags gave significant reduction in weight loss and intensity of of decay compare than other treatments and control.
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