Pengaruh Konsentrasi Pati Tapioka Dan Minyak Atsiri Lemon Pada Edible Coating Berbasis Lidah Buaya (Aloe vera) Terhadap Kualitas Stroberi Mencir (Fragaria × ananassa)

Pindardhi, Carissa Amanda and Rini Yulianingsih, STP., MT., PhD and Wahyunanto Agung Nugroho, STP., M.Eng, Ph.D. (2023) Pengaruh Konsentrasi Pati Tapioka Dan Minyak Atsiri Lemon Pada Edible Coating Berbasis Lidah Buaya (Aloe vera) Terhadap Kualitas Stroberi Mencir (Fragaria × ananassa). Sarjana thesis, Universitas Brawijaya.

Abstract

Stroberi (Fragaria ￗ ananassa) merupakan sumber alami mikronutrien seperti vitamin C, mineral, folat, serta beberapa jenis fitonutrien yang penting bagi tubuh manusia sehingga banyak dikonsumsi karena memiliki zat yang bersifat antioksidan, anti kanker, dan anti inflamasi. Stroberi dapat dikategorikan sebagai perishable commodities, yaitu komoditi yang sangat mudah rusak. Kerusakan karakteristik fisiologis stroberi akan mengurangi umur simpan pasca panen stroberi, bahkan dalam penyimpanan dingin sekalipun. Hal ini menyebabkan kerugian sehingga diperlukan alternatif untuk mengurangi kemungkinan kerusakan yang terjadi. Salah satu solusi efektif dan ramah lingkungan yang dapat diaplikasikan adalah edible coating. Edible coating merupakan lapisan yang terdiri dari polimer natural seperti karbohidrat, protein, wax, dan komposit-kompositnya, yang memisahkan buah dari atmosfir di sekitarnya. Dengan terbentuknya lapisan tipis pelindung eksternal pada buah, edible coating mampu mengurangi kerusakan suatu komoditas. Coating dari lidah buaya dapat menjadi penghalang terhadap kelembaban dan oksigen sehingga dapat mencegah kondisi anaerobik serta mempertahankan kualitas buah. Pati tapioka ditambahkan karena pati mampu mengurangi laju respirasi dan kehilangan air secara efisien. Untuk menambah hidrofobisitas dan kemampuan inhibisi bakteri serta jamur pada coating, ditambahkan minyak atsiri lemon. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor pertama adalah konsentrasi pati tapioka yang terdiri atas 3 taraf yaitu 1%, 2%, dan 3%. Faktor kedua adalah konsentrasi minyak atsiri lemon yang terdiri atas 2 taraf yaitu 0.05% dan 0.1%. Pengaruh masin-masing faktor dan interaksi kedua faktor terhadap kualitas stroberi dianalisis dengan uji ANOVA dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa faktor konsentrasi pati tapioka, faktor konsentrasi minyak atsiri lemon, serta interaksi faktor konsentrasi pati tapioka dan konsentrasi minyak atsiri lemon tidak memberikan pengaruh yang nyata terhadap kualitas fisik dan kimia stroberi yang meliputi kenampakan umum, tekstur, Total Soluble Solid (TSS), susut bobot, dan kadar air. Penentuan perlakuan terbaik dilakukan dengan analisis Multiple Attribute Zeleny. Kombinasi perlakuan terbaik dalam mempertahankan karakteristik fisik dan kimia stroberi adalah edible coating dengan konsentrasi pati tapioka 3% dan minyak atsiri 0.05% yang menghasilkan nilai perubahan tesktur sebesar 22.4564%, akumulasi TSS sebesar 33.9667%, presentase susut bobot sebesar 1.5988%, dan kadar air sebesar 92.4075%.

English Abstract

Strawberry fruit (Fragaria × ananassa) is a natural source of micronutrients such as vitamin C, minerals, folate, as well as several types of phytonutrients which are important for the human body, thus they are widely consumed because of their antioxidants, anticancer, and anti-inflammatory substances. Strawberries are categorized as perishable commodities, namely commodities that are very easily damaged. Damage to the physiological characteristics of strawberries reduce the post-harvest shelf life of strawberries, even in cold storage. This causes losses, and alternatives are needed to reduce the possibility of occuring damages. An effective and environmentally friendly solution that can be applied is edible coating. Edible coating is a layer consisting of natural polymers such as carbohydrates, proteins, waxes, and their composites, which separates the fruit from the surrounding atmosphere. By forming a thin external protective layer on the fruit, edible coating is able to reduce damage to a commodity. Coating made from Aloe vera has the ability to act as a barrier against moisture and oxygen to prevent anaerobic conditions and maintain fruit quality. Tapioca starch is added to efficiently reduce respiration rate and water loss. To increase the coating’s hydrophobicity and bacteria and fungi inhibition ability, lemon essential oil is added. This study used a Randomized Block Design (RBD) with 2 factors. The first factor is the concentration of tapioca starch which consists of 3 levels, namely 1%, 2%, and 3%. The second factor was the concentration of lemon essential oil which consisted of 2 levels, namely 0.05% and 0.1%. The influence of each factor and the interaction of the two factors on the’strawberries’ physical and chemical attributes were analyzed by ANOVA test and Duncan Multiple Range Test (DMRT). The results showed that tapioca starch concentration factor, lemon essential oil concentration factor, and the interaction factor between tapioca starch concentration and lemon essential oil concentration did not have a significant effect on the physical and chemical characteristic of the strawberries which included general appearance, texture, Total Soluble Solid (TSS), weight loss, and water content. The best treatment was determined by Zeleny's Multiple Attribute analysis. The best treatment combination in maintaining the physical and chemical characteristics of strawberries is an edible coating with a concentration of 3% tapioca starch and 0.05% essential oil which results in 22.4564% change of texture value 33.9667% accumulation of TSS, 1.5988% percentage of weight loss, and 92.4075% water content.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	Kualitas Stroberi, Edible Coating, Aloe vera, Pati Tapioka, Minyak Atsiri Lemon-Strawberry Quality, Edible Coating, Aloe vera, Tapioca Starch, Lemon Essential Oil
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Unnamed user with email y13w@ub.ac.id
Date Deposited:	12 Jan 2024 07:37
Last Modified:	12 Jan 2024 07:37
URI:	http://repository.ub.ac.id/id/eprint/209334

Text (DALAM MASA EMBARGO) Carissa Amanda Pindardhi.pdf Restricted to Registered users only until 31 December 2025. Download (4MB)

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