i ABSTRAK
JOEL M SILALAHI : Penggunaan Bahan Penjerap Etilen Pada Penyimpanan Buah Terung Belanda Dengan Kemasan Atmosfer Termodifikasi Aktif. Dibimbing oleh Elisa Julianti dan Terip Karo-Karo
Penelitian dilakukan untuk mengetahui pengaruh penggunaan bahan penjerap etilen dan lama penyimpanan dalam mempertahankan mutu buah terung belanda. Penelitian ini dilakukan menggunakan metode rancangan acak lengkap yang terdiri dari dua faktor yaitu jenis penjerap etilen P1 = KMnO4, P2 = Zeolit,
P3 = Arang Aktif, P4 = Tanpa Penjerap, dan lama penyimpanan L1 = 5 hari, L2 =
10 hari, L3 = 15 hari, L4 = 20 hari. Parameter yang diamati meliputi kadar air,
susut bobot, kadar vitamin C, total padatan terlarut, total asam, laju respirasi, nilai kekerasan buah, dan nilai warna, aroma dan tekstur secara organoleptik.
Hasil penelitian menunjukkan bahwa jenis penjerap etilen berpengaruh sangat nyata terhadap susut bobot, kadar vitamin C, total padatan terlarut, total asam dan uji kekerasan, berpengaruh nyata terhadap konsentrasi oksigen, dan berpengaruh tidak nyata terhadap kadar air, konsentrasi karbondioksida, dan uji organoleptik warna dan aroma . Lama penyimpanan berpengaruh sangat nyata terhadap susut bobot, kadar vitamin C, laju respirasi, uji organoleptik (aroma dan tekstur ) berpengaruh nyata terhadap nilai kekerasan, serta berpengaruh tidak nyata terhadap kadar air, total padatan terlarut dan nilai organoleptik warna. Interaksi perlakuan berpengaruh sangat nyata hanya terhadap kadar vitamin C. Jenis penjerap etilen KMnO4 dapat mempertahankan mutu buah terung belanda selama penyimpanan 20 hari.
Kata kunci:Terung belanda, Penjerap etilen, Lama penyimpanan, Kemasan Atmosfir Termodifikasi
ii
ABSTRACT
JOEL M SILALAHI: The Use of Ethylene Adsorbers in Tamarillo Stored With Active Modified Atmosphere Packaging. Supervised by Elisa Julianti and Terip Karo-Karo.
The study was conducted to determine the effect of ethylene absorbers and storage time in maintaining fruit quality of tamarillo. This research was conducted using a completely randomized design with 2 factor i.e type of ethylene adsorbers (KMnO4 =P1, P2 = Zeolites, Activated Charcoal = P3 and P4 = Without adsorbers), and storage time ( 5 days L1, L2 = 10 days, L3 = 15 days and L4 = 20 days). Parameters analysed were water content, weight lost, vitamin C content, total soluble solids, total acid, respiration rate, hardness, and color, organoleptic values (color, smell, and texture)
The results showed that the type of ethylene adsorbers had highly significant effect on weight lost, vitamin C content, total soluble solids, total acid and fruit hardness,had significant effect on oxygen concentration , andhad the significant effect of water content, carbondioxide concentration , and organoleptic values( color and aroma). Storage time had highly significant effect on weight loss, vitamin C content, respiration rate, organoleptic (flavor and texture) significant affect the hardness, and had no effect on water content, total soluble solids and color. The treatment interaction had highly significant effect only on vitamin C content. KMnO4 could preserve the quality of tamarillo fruits up to 20 days of storage
Key words: Tamarilo, ethylene adsorbers, Storage time, Modified Atmosphere Packaging
