Penjarangan Buah dan Perendaman dalam Kitosan terhadap Lama Simpan Buah Stroberi (Fragaria chiloensis L.)

Lince R Panataria, Meylin Kristina Saragih

Abstract


Penelitian ini dilaksanakan di Fakultas Pertanian Universitas Methodist Indonesia pada bulan Mei 2016, bertujuan mendapatkan konsentrasi kitosan sebagai pelapis buah stroberi pada penyimpanan pasca panen. Penelitian menggunakan Rancangan Acak Kelompok dengan faktor pertama: penjarangan buah yaitu B0=tanpa penjarangan, B1=dijarangkan sisa buah 2, B2=dijarangkan sisa buah 4, B3=dijarangkan sisa buah 6. Faktor kedua: konsentrasi kitosan yaitu: K0=tanpa kitosan, K1=50 cc/L air, K2=100 cc/L air, K3=150 cc/L air. Perendaman buah dilakukan dengan mencelupkan buah ke dalam larutan kitosan selama 20 detik, dikeringanginkan selama 5 menit, disimpan pada suhu ruang (25C). Parameter pengamatan: kekerasan buah (g/mm2), total asam (%), padatan terlarut total (brix), perubahan susut bobot (%). Hasil penelitian menunjukkan kekerasan buah tertinggi terdapat pada B0K3 (3.97 g/mm2 umur 0 jam; 2.28 g/mm2 umur 24 jam; 1.95 g/mm2 umur 48 jam); total asam tertinggi terdapat pada B0K3 (2.58 % umur 0 jam; 2.42 % umur 24 jam; 2.03 % umur 48); padatan terlarut total tertinggi terdapat pada B1K0(8.81 brix umur 0 jam; 9.50 brix umur 24 jam; 10.03 brix umur 48 jam) dan perubahan susut bobot buah terendah terdapat pada B0K3 (0.55 % umur 0 jam; 0.61 % umur 24 jam; 0.78 % umur 48 jam).

Keywords


Kitosan, pasca panen, penjarangan, perendaman, stroberi

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DOI: https://doi.org/10.30596/agrium.v22i1.3099

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