BKG

Pambudi, Bangun Satrio (2019) Penyimpanan Kondisi Hipobarik Buah Tomat (Lycopersicum Esculentum Mill.) Kajian Umur Simpan Pada Suhu Ruang. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Tomat merupakan salah satu sayuran dengan tingkat kontribusi produksi sebesar 7,69% dan berperan besar terhadap dinamika perekonomian nasional. Namun tomat sangat rentan rusak sehingga umur simpan tomat relatif pendek. Umur simpan pendek dan produksi yang melimpah saat panen raya mengakibatkan harga tomat turun drastis dan tidak laku dipasaran. Salah satu cara mempertahankan umur simpan tomat yaitu dengan menerapkan metode penyimpanan yang tepat, sehingga dapat menekan laju transpirasi dan respirasi salah satunya yaitu penyimpanan kondisi hipobarik. Tujuan penelitian yaitu mengetahui hasil perbandingan perubahan organoleptik dan parameter fisiko kimia buah tomat pada penyimpanan kondisi kontrol dan hipobarik dan menentukan hasil pendugaan umur simpan penyimpanan buah tomat pada kondisi hipobarik Metode yang dilakukan pada pendugaan umur simpan adalah dengan mengunakan metode Extended shelf life studies (ESS). Penyimpanan dilakukan dalam kondisi kontrol dan hipobarik selama 15 hari. Pengamatan dilakukan setiap tiga hari terhadap penurunan mutunya guna mengetahui trend perubahan. Berdasarkan trend tersebut dapat dilakukan pendugaan umur simpan meenggunakan grafik trendline ekspon. Grafik tersebut memplot antara nilai parameter mutu setiap pengamatan (sumbu Y) terhadap lama waktu simpan (sumbu X). Berdasarkan grafik akan didapatkan nilai R-Square dimana menyatakan keterkaitan antara kedua variabel dan fungsi eksponensial guna meramalkan umur simpan untuk setiap kondisi penyimpanan. Kemudian melakukan penentuan nilai kritisix mutu berdasarkan penelitian terdahulu dan Standar Nasional Indonesia. Dugaan umur simpan dapat ditentukan apabila hasil nilai parameter mutu berdasarkan fungsi ekponensial sudah melebihi nilai kritis. Penyimpanan kondisi kontrol menghasilkan nilai rata-rata parameter susut bobot sebesar 5,81%, kadar air sebesar 93,17%, vitamin C 21,26 mg/100gram, dan nilai pH 4,56 dengan enam mahkota kehitaman, tekstur lunak serta terdapat indikasi kebusukan, dan nilai skor warna 6,42 (red dan berkerut). Penyimpanan kondisi hipobarik menghasilkan hasil nilai rata-rata parameter untuk susut bobot 5,21%, kadar air sebesar 93,20%, nilai vitamin C sebesar 25,53 mg/100 gram, dan pH sebesar 4,38 dengan tiga buah mahkota kehitaman, tekstur keras dan tidak terdapat indikasi kebusukan, serta nilai skor warna 2,62 (breakers - turning). Pendugaan umur simpan menggunakan fungsi persamaan eksponensial berdasarkan skor warna sebagai parameter kritis pada kondisi kontrol dan hipobarik memiliki dugaan umur masing-masing selama 13 dan 23 hari.

English Abstract

Tomato is one of the vegetables with high production (7.69%) and has a great contribution to the national economy. This is evidenced by the increased production volume of tomato with a production value of 992,790 tons in 2013. However, tomatoes are very vulnerable to damage so that make tomato has a short shelf life. Short shelf life and abundant production at harvest time make the price of tomatoes dropped dramatically and others did not sell in the market. One of the long-lasting ways to store tomatoes is by applying appropriate storage methods, which can allow the transfer of tomato transpiration and respiration. Hypobaric is alternative storage using the principle of low pressure, low temperature, and high humidity. The purpose of this study was to determine the results of comparative changes in organoleptic and physicochemical parameters of tomatoes in storage and hypobaric storage conditions and determine the results of estimating shelf life for each storage condition. The method used in estimating shelf life is to use the method of extended shelf-life studies (ESS). Storage is carried out under control and hypobaric conditions for 15 days. Observations are made every three days for the quality decline to determine the changing trends. Based on these trends, we can estimate the shelf life using the exponential trendline graph. The graph plots between the quality parameter values of each observation (Y-axis) against the shelf life (X-axis). Based on the graph we will get the R-Square value which states the relationship between the two variables and the exponential function to predict the shelf life for each storage condition. Then determine thexi critical value of quality based on previous research and Indonesian National Standards. The estimated shelf life can be determined if the results of the quality parameter values based on the exponential function have exceeded the critical value. Storage condition control produces an average value of weight loss parameters of 5.81%, moisture content of 93.17%, vitamin C 21.26 mg / 100gram, and a pH value of 4.56 with six black crowns, soft texture and there are indications rot and a color score of 6.42 (red and wrinkled). Storage of hypobaric conditions results in an average value of parameters for weight loss of 5.21%, a moisture content of 93.20%, a vitamin C value of 25.53 mg / 100 grams, and a pH of 4.38 with three black crowns, hard texture and no indication of decay, and a color score of 2.62 (breakers - turning). Estimated shelf life using the exponential equation function based on the color score as a critical parameter in the control and hypobaric conditions has an estimated age of 13 and 23 days respectively.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/108/052002370
Uncontrolled Keywords: Tomat, Kondisi Hipobarik, Parameter Kualitas, Umur Simpan, Tomatoes, Hypobaric Conditions, Quality Parameters, Shelf Life
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Nur Cholis
URI: http://repository.ub.ac.id/id/eprint/181547
Text
BANGUN SATRIO PAMBUDI (2).pdf

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