Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.)

  • I Gusti Ayu Prapti Pundari Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.
  • I Made Supartha Utama Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.
  • Ni Luh Yulianti Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan uap etanol terhadap mutu dan masa simpan buah manggis pada suhu ruang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ragam volume etanol ; 0 ml, 2 ml, dan 4 ml masing-masing diperangkap dalam 5 gram karagenan dan dimasukkan ke dalam sachet teh. Sachet kemudian ditempatkan pada alas styrofoam dimana terdapat 5 buah manggis, selanjutnya ditutup dengan plastik film regang LDPE. Buah manggis tanpa perlakuan atau kontrol disediakan sebagai pembanding.  Buah selanjutnya disimpan pada suhu kamar (28±2?). Susut bobot, intensitas kerusakan, vitamin C, total padatan terlarut, warna, kekerasan dan uji organoleptik diamati selama penyimpanan. Hasil penelitian menunjukkan bahwa perlakuan uap etanol secara umum berpengaruh nyata dalam menurunkan tingkat kerusakan, susut bobot, memperlambat laju perubahan kekerasan, warna kulit dan aril, serta total padatan terlarut dan vitamin C dibandingkan buah kontrol.  Demikian pula uap etanol mampu memberikan nilai tingkat kesukaan panelis lebih tinggi terhadap warna dan rasa aril serta penampilan secara kesuluruhan dibandingkan dengan buah kontol.  Dari ragam perlakuan volume etanol, 4 mL etanol per kemasan mengkreasi uap terbaik untuk memperlambat laju kerusakan, perubahan mutu, menurunkan susut dan meningkatkan kesukaan panelis.


The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of mangosteen at the room temperature. Three different volumes of ethanol, namely 0 ml, 2 ml and 4 ml, were trapped in the 5 gram carrageenan placed in the tea sachets.  The sachet was then put on the basal of styrofoam tray on which 5 fruits were placed and then wraped by streching film LDPE.  Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments, in general, significantly reduced the intensity of damage, weidght loss, slowing the change rate of texture, color of fruit surface and aril, total soluble solid and vitamin C of the aril, compared to the control fruits.  The ethanol vapor was also able to give better preferences of panelists on  the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls.  The 4 mL ethanol per package created ethanol vapor of which the best vapor to reduce the rate of damage and the change of quality and increase the panelists preferences.

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Published
2018-10-28
How to Cite
PUNDARI, I Gusti Ayu Prapti; UTAMA, I Made Supartha; YULIANTI, Ni Luh. Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.). Jurnal BETA (Biosistem dan Teknik Pertanian), [S.l.], v. 7, n. 1, p. 184-192, oct. 2018. ISSN 2502-3012. Available at: <https://ojs.unud.ac.id/index.php/beta/article/view/42395>. Date accessed: 27 nov. 2020. doi: https://doi.org/10.24843/JBETA.2019.v07.i01.p09.
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