Pengaruh Pelapis dapat Dimakan dari Karagenan terhadap Mutu Melon Potong dalam Penyimpanan Dingin
Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effective...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2018-01-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/10377 |
| Summary: | Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The objective of this research was to study the effectiveness of the edible coatings and edible films to maintain the quality of fresh-cut melon during storage at 10°C for 6 days. The edible solutions were prepared by dissolving carrageenan of 2%, glycerol of 1%, and tween 80 of 0.2% into aquadest. These solutions were used as coating systems by dipping and wrapping method. Uncoated fruits served as controls. Quality was measured in terms of weight loss, hardness, soluble solids, pH value, and total plate count. The result revealed that for all treatments the value of weight loss, soluble solid content, and total plate count increased during storage whilst hardness, pH, decreased. In terms of microbiological, the coating improved the shelf-life of fresh-cut melon (up to 2 days) compared to the controls.
ABSTRAK
Konsumsi buah melon potong segar meningkat beberapa tahun terakhir karena manfaat kesehatannya. Salah satu alternatif terbaru untuk mengurangi penurunan kualitas yang disebabkan oleh pengolahan minimal buah-buahan adalah pengembangan edible packaging (kemasan dapat dimakan). Mereka diharapkan dapat memperpanjang umur simpan buah melon potong. Tujuan penelitian untuk mempelajari efektivitas edible coating dan edible film untuk menjaga kualitas buah melon potong segar selama penyimpanan pada temperatur 10oC selama 6 hari. Larutan edible dibuat dengan melarutkan 2% karagenan, 1% gliserol, dan 0,5% tween 80 dalam aquadest pada temperatur 70-80 °C. Larutan ini digunakan sebagai sistem pelapisan dengan metode pencelupan dan metode pembungkusan. Buah melon tanpa pelapis disiapkan sebagai kontrol. Pengukuran kualitas buah melon meliputi susut bobot, kekerasan, total padatan terlarut, nilai pH, dan total plate count. Hasil penelitian menunjukkan bahwa untuk semua perlakuan terjadi peningkatan susut bobot, total padatan terlarut, dan angka lempeng total selama penyimpanan, sementara kekerasan dan pH mengalami penurunan. Dalam hal mikrobiologi, pelapisan meningkatkan masa simpan buah melon potong (hingga 2 hari) dibandingkan dengan kontrol.
Kata kunci: Karagenan; edible coating; edible film; melon |
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| ISSN: | 0216-0455 2527-3825 |