Studi Perubahan Sifat Fisik Buah Mulberry Hitam (Morus nigra L.) selama Penyimpanan

Habibah, Roya Putri and La Choviya Hawa, STP, MP, Ph.D and Dr. Ir. Musthofa Lutfi, MP (2021) Studi Perubahan Sifat Fisik Buah Mulberry Hitam (Morus nigra L.) selama Penyimpanan. Sarjana thesis, Universitas Brawijaya.

Abstract

Buah murbei hitam merupakan buah multi-manfaat yang pemanfaatannya belum maksimal di Indonesia. Kandungan buah murbei hitam berpotensi besar untuk dijadikan pewarna makanan, obat herbal dan produk minuman. Buah murbei hitam tergolong buah yang mudah rusak karena memiliki kandungan air yang tinggi. Kajian mengenai perubahan sifat fisik buah murbei hitam selama penyimpanan sangat diperlukan sebagai dasar pengolahan pasca-panen buah, terutama proses penyimpanan buah. Penelitian ini bertujuan untuk mengetahui perubahan sifat fisik buah murbei hitam yang disimpan di ruangan dan buah murbei hitam yang disimpan di lemari pendingin meliputi massa buah, massa 100 buah, dimensi, diameter rata-rata, sphericity, surface area, true volume, true density, bulk density, porositas, angle of friction serta coeeficient of friction. Penelitian bertempat di Dsn. Klandungan, Ds. Landungsari, Kec. Dau, Kab. Malang dari bulan Juli- September 2020. Rancangan penelitian yaitu Reancangan Acak Lengkap (RAL) 1 faktor dengan 2 level/taraf yaitu suhu ruangan dan suhu lemari pendingin. Data hasil eksperimen diuji dengan one way anova dan dilanjutkan dengan uji DMRT untuk mengukur perubahan sifat fisik terhadap waktu penyimpanan serta diuji dengan uji-T untuk mengetahui pengaruh metode penyimpanan pada perubahan sifat fisik buah. Rerata suhu dan RH ruangan penelitian adalah 25.98±0.25oC dan 57.58±1.37%. Sedangkan rerata suhu dan RH lemari pendingin adalah 8.56±2.98oC dan 68.54±11.07%. Hasil penelitian ini berupa sifat fisik buah murbei hitam segar dengan nilai rata-rata massa sebesar 2.07 g; massa 100 buah 209.45 g; dimensi panjang 23.04 mm; lebar 13.69 mm; tebal 12.90 mm; diameter ekuivalen 16.23 mm, sphericity 0.698; surface area 806.98 mm2; volume 0.34 cm3; true density 11.74 g/cm3; bulk density 0.335 g/cm3; porositas 95.75%; serta angle of friction pada permukaan kaca, kayu, kardus, besi dan stainless steel sebesar 14.76 o; 14.53 o; 14.30 o; 15.06 o; 14.51o. Hasil uji one way anova menunjukkan perubahan sifat fisik buah berubah signifikan selama penyimpanan. Sifat fisik buah yang disimpan di ruangan berubah lebih cepat dibandingkan buah yang disimpan di lemari pendingin. Hasil uji-T menunjukkan bahwa terdapat perbedaan rata-rata perubahan sifat fisik buah di ruangan dan di lemari pendingin yang signifikan pada massa, massa 100 buah, dimensi panjang, lebar tebal, diameter aritmatik, geometri, kuadrat, ekuivalen, sphericity, surface area, true volume, bulk density dan angle of friction pada permukaan kayu. Buah murbei hitam di ruangan rusak pada hari ke-3 penyimpanan, sedangkan buah murbei hitam di lemari pendingin rusak pada hari ke-14 penyimpanan

English Abstract

Black mulberry fruit is a multi-benefit fruit whose utilization has not been maximized in Indonesia. The content of black mulberry fruit has great potential to be used as food coloring, herbal medicine and beverage products. Black mulberry fruit is classified as a fruit that is easily damaged because it has a high water content. Studies on changes in the physical properties of black mulberry fruit during storage are needed as a basis for post- harvest fruit processing, especially the fruit storage process. This study aims to determine changes in the physical properties of black mulberry fruit stored in the room and black mulberry fruit stored in the refrigerator including mass of fruit, mass of 100 pieces, dimensions, average diameter, sphericity, surface area, true volume, true density, bulk density, porosity, angle of friction and coefficient of friction. The research took place at Dsn. Klandungan, Ds. Landungsari, Kec. Dau, Kab. Malang from July-September 2020. The research design was a completely randomized design with 1 factor with 2 levels, namely room temperature and refrigerator temperature. The experimental data were tested with one way ANOVA and followed by the DMRT test to measure changes in physical properties to storage time and tested with the T-test to determine the effect of storage methods on changes in the physical properties of fruit. The mean temperature and RH of the research room were 25.98 ± 0.25oC and 57.58 ± 1.37%. Meanwhile, the mean temperature and RH of the refrigerator were 8.56 ± 2.98oC and 68.54 ± 11.07%. The results of this study were physical properties of fresh black mulberry fruit with an average mass value of 2.07 g; mass of 100 pieces 209.45 g; dimensions of length 23.04 mm; width 13.69 mm; 12.90 mm thick; equivalent diameter 16.23 mm, sphericity 0.698; surface area 806.98 mm2; volume 0.34 cm3; true density 11.74 g / cm3; bulk density 0.335 g / cm3; porosity 95.75%; as well as the angle of friction on the surface of glass, wood, cardboard, iron and stainless steel at 14.76 o ; 14.53 o; 14.30 o; 15.06 o; 14.51o. The one way ANOVA test results showed that the physical properties of the fruit changed significantly during storage. The physical properties of fruit stored in the room change faster than fruit stored in the refrigerator. The results of the T-test showed that there was a significant difference in the average change in the physical properties of fruit in the room and in the refrigerator in the mass, mass of 100 pieces, dimensions of length, width, thickness, arithmetic diameter, geometry, squares, equivalents, sphericity, surface area, true volume, bulk density and angle of friction on the wood surface. The black mulberry fruit in the room was damaged on the 3rd day of storage, while the black mulberry fruit in the refrigerator was broken on the 14th day of storage

Item Type:	Thesis (Sarjana)
Identification Number:	0520100022
Uncontrolled Keywords:	Buah murbei hitam, penyimpanan, sifat fisik, Black mulberry fruit, storage, physical properties
Subjects:	600 Technology (Applied sciences) > 630 Agriculture and related technologies
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Zainul Mustofa
Date Deposited:	04 Jul 2022 07:18
Last Modified:	11 Dec 2023 06:29
URI:	http://repository.ub.ac.id/id/eprint/191476

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