11/1/2015 Cetak
https://idmg61.mail.yahoo.com/neo/launch?.rand=0b21qfrl48fdk#7687995593 1/1
Judul: Penerimaan Pemakalah Oral Semnas Perhorti Dari: perhorti 2014 ([email protected]) Kepada: [email protected];
Tanggal: Selasa, 21 Oktober 2014 17:42
Kepada
Yth. Bapak / Ibu
berikut kami memberitahukan bahwa abstrak yang Bapak / Ibu kirimkan sudah kami terima dan dinyatakan sebagai pemakalah oral
Judul abstrak :
SESAME AND LEMON GRASS OIL AS COATING MATERIALS TO REDUCE THE DETERIORATION OF TOMATO DURING STORAGE
Penulis :
I Made Supartha Utama*, Ni Luh Yulianti and Oki adhi prastya Department of Agriculture Engineering,
Faculty of Agriculture, Udayana University
Adapun jadwal Seminar Nasional Perhorti pada 56 November 2014 akan kami kirimkan menyusul.
Demikian, kami ucapkan terimakasih atas perhatian dan kerjasamanya.
Atas nama panitia
Seminar nasional Perhorti 2014
JADWAL PRESENTASI MAKALAH SEMINAR NASIONAL PERHORTI 2014
SESI : 1
KOMISI : 4 (PANEN DAN PASCA PANEN KOMODITAS HORTIKULTURA) HARI/TANGGAL : RABU/5 NOVEMBER 2014
PUKUL : 13.30-15.00 WIB
RUANG : III (Lantai 2) MODERATOR: Ir. Agus Sugiyatno,MP
NO KODE NAMA PEMAKALAH ASAL INSTANSI JUDUL
1. PP-1 Farid R. Abadi Balai Pengkajian Teknologi Pertanian Kalimantan Timur
Indeks Mekanisasi Pertanian Pada Budidaya Bawang Merah Di Kabupaten Paser Provinsi Kalimantan Timur 2. PP-2 I Made Supartha Utama, Ni Luh
Yulianti and Oki adhi prastya
Department of Agriculture Engineering,
Faculty of Agriculture, Udayana University
Sesame And Lemon Grass Oil As Coating Materials To Reduce The Deterioration Of Tomato During Storage
3. PP-3 Faryanti, D, Setiasih, I.S dan Mohamad, D
Fakultas Teknologi Industri Pertanian Universitas Padjadjaran
Penetapan Parameter Mutu Kritis Untuk Menentukan Umur Simpan Cabai Merah (Capsicum annuum l.) Varietas Hot Beauty
4. PP-4 Ita Yustina, Zunaeni Saadah dan Rahmad Budiono
Balai Pengkajian Teknologi Pertanian (BPTP) Jawa Timur
Pengaruh Pemupukan Terhadap Vitamin C Cabe Merah Dan Penundaan Kerusakan Melalui Pengemasan Dan Penyimpanan Suhu Dingin
5. PP-5 Wahyu Fikrinda, Slamet Susanto, Darda Efendi
Dept.Hortikultura dan Agronomi IPB
Kajian Kualitas Beberapa Kultivar Pamelo Terpilih dan Hubungannya Dengan Kandungan Senyawa Antioksidan Selama Penyimpanan
6. PP-6 A. Khairun Mutia Y.Aris Purwanto,, Lilik Pujantoro
Program Studi Teknologi Pasca Panen, Departemen Teknik Mesin dan Biosistem, IPB
Pusat Kajian Hortikultura Tropika, IPB
Respon Pasca Panen Bawang Merah Yang Disimpan Pada Suhu Rendah
Sesame and Lemon Grass Oil as Coating Materials to Reduce the Deterioration of Tomato during Storage
I Made Supartha Utama*, Ni Luh Yulianti*, Oki Adhi Prastya* and Greg Luther**
* Department of Agriculture Engineering, Faculty of Agriculture, Udayana University, Bali- Indonesia
** The Asian Vegetable Research and Development Center (AVRDC) - the World Vegetable Center, Shanhua, Taiwan
Abstract
Tomato fruits are produced and consumed in most countries in the world; and therefore, tomato is an important vegetable for human consumption. Due to the postharvest nature of the fruit, the involvement of postharvest handling technologies is important to reduce damage and losses during the postharvest period, especially in the region of which is lack of cold chain in its supply.
Efforts to develop a simple and cost-effective technology to reduce the postharvest spoilage of tomato fruits, particularly for developing country where the cold chain are not well established, is very important. This study aims to determine the effect of the different combined
concentrations of sesame oil and lemongrass oil as a coating material on the postharvest losses of tomato fruits stored at room temperature. The results showed that 0.5% sesame oil and 0.5%
lemongrass oil in the oil-water emulsion is the best combination in reducing post-harvest losses of tomato fruits.
Key words: Tomato, sesame oil, lemon grass oil, fruit coating, postharvest deterioration
Introduction
Tomato is one of horticultural products demanded by consumers since it is a source of vitamin C and minerals, and is multipurpose as vegetables, table fruit, juices or drinks. Tomato is a commodity that is classified as susceptible to damage (perishable). Postharvest losses of tomato fruit is mostly due to improper handling and it could reach by up to 35.5% which was depend on the distribution chains (Yoga et al., 2011). The postharvest losses include physical, physiological, mechanical and microbiological damages. Therefore, necessary efforts to maintain fruit quality and extend the shelf life of fresh tomatoes are important.
Coating of tomato fruits is a method of applying a thin layer film on the surface of the fruit to inhibit the release of gases, water vapor so that the fruit ripening process and shriveling can be slowed.
The materials used as a coating material has to be able to form a barrier layer on the surface of the fruits, and does not harmful for human consumption and be able to extend the shelf life of the fruit. One of the types of coating materials that can be used on fruit and vegetables is oil-based coating materials. This material can also serves as a carrier of various functional compounds such as emulsifiers, antimicrobials and antioxidants (Pavlath and Orts, 2009) It was reported that emulsion of sesame oil on tomato fruit as a coating can increase the shelf life of tomatoes at room temperature (Utama et al., 2013). Lemongrass oil,
which is one of naturally-plant derived oils, is known to have strong antimicrobial properties (Banjole and Joda, 2004). This article reports the effect of coating of different concentrations of the mixture of sesame and lemongrass oils and the most appropriate concentration of the both combination to maintain the quality and extend the storage life of fresh tomatoes at room temperature.
Methods
Materials and Equipments
This study used a tomato variety of Martha / TW at breaker stage with the weight range of 100- 120 grams and the diameter of 4-6 cm. The tomatoes for experiment were directly harvested from the garden of a farmer in the village of Candikuning, Bedugul, Bali. Vegetable oils used as coating materials were sesame and lemon grass oils. Additional materials used to make oil emulsion were polystearate or tween 80, oleic acid and ethanol . The equipment used were a digital scale (Adventurer TM Pro Av 8101, New York, USA), blender, refractometer (Labo brand 10807), colorimeter (Accu Probe, New York, USA), and texture analyzer (TA - XT plus, England).
Experimental Design
The design used for the experiment was completely randomized design with two factors. The first factor was the concentration of sesame oil, which was varied, namely 0% (S0), 0.5% (S1), 1% (S2), and the second factor was the concentration of lemongrass oil, which was varied, namely 0% (L0 ), 0.5%
(L1), 1% (L2), 1.5% (L3) in the oil-water emulsion. There were 12 different combined concentrations of sesame oil and lemongrass oil that were S0L0, S0L1, S0L2, S0L3, S1L0, S1L1, S1L2, S1L3, S2L0, S2L1, S2L2 and S2L3. The treatments were repeated three times with storage at room temperature (27- 30oC). Data were analyzed with analysis of variance and if there was a significant effect of treatments, the analysis was continued with Least Significant Difference (LSD) test for the average of treatments.
Experimental Preparation
The harvested tomatoes were sorted to get tomatoes with intended colour, weight and diameter and the defected fruits were discharged. Tomatoes were washed to remove residual dirt. Coating was of the fruits was performed by dipping the fruits in the emulsion. The coated fruits were then air-dried. The unit of experiments consisted of 15 fruits and was laid on the room temperature. During the storage, the fruits were observed every three days.
Observed Parameters
Weight loss
The weight loss in percent was measured using the formula below. Where; Wt0 is the weight at day-0 and Wtn is the weight at the day of measurement.
% of weight change = [(Wtn – Wt0)/Wt0]x 100
Hardness
Fruit hardness measurement was performed using a texture analyzer that was connected to the computer and open application of "Texture Exponent 32". Cylinder probe of 6 mm in diameter, depth of 10 mm and speed of 5 sec per mm and depth of 10 mm, were used for measurement of the hardness of the fruits. The level of hardness was indicated in the unit of kg/cm2.
Intensity of Decay or Spoilage
The formula below was used to measure the intensity of spoilage of each experimental unit of the fruits. Before the calculation, the spoilage of individual fruits in the experimental unit were given ratings as shown on the Table below. The formula was the adaptation of the formula given by Townsend and Hueberger (Kremer and Untertenshofer, 1967) to estimate the rate of percentage of disease incidence.
Where 0 means no infection and 6 means the maximum rating indicating more than 50% of individual fruit is infected by spoilage microorganisms.
Table 1. Infection of individual fruit in the unit experiment and the rating of infection
Infection on individual fruit (%) Rating
0 0 1-10 1 11-20 2 21-30 3 31-40 4 41-50 5
>50% 6
Intensity of decay per unit experiment (%) =
∑ (n x v)
--- x 100%
N x V where :
n = the number of chili fruits in each ratings v = the ratings of spoilage
N = the number of fruit per unit of experiment V = the maximum rating (6)
Result and Discussion
Weight Loss
The results revealed that there was a significant interaction between the concentrations of
sesame oil and lemongrass that affected the variation of the data (P <0.05) of tomato fruit weight
loss during storage. The significant interaction effects were shown by up to 15 days. After that,
there was no significant effects of the treatments, both sesame and lemongrass oil.
The data obtained shows that the control fruits (S0L0) have the highest value of weight loss. This is presumably because of the coating on the tomatoes were able to function as a barrier against water, oxygen and carbon dioxide resulted in the reduction of transpiration and respiration rates; therefore the coating reduced the weight loss (Table 2). However, the increase of the thickness of the coating as the increase of the mixed concentrations of sesame and lemongrass oils, the increased of weight loss. This can occur since the fruits experienced the anaerobic condition which accelerated the deterioration of the fruits. The lowest weight loss occurred on the fruits coated with W1S1 which were probably slowing the respiration rate without causing anaerobic condition, as well as reduced the microbial growth. The microbial properties of the lemongrass were reported by Ella (2003) of which in the concentration below 1% could suppress the growth of Aspergillus sp. in vitro. The compounds of α-citral (geraniol) and ß-citral (neral) are responsible for its antimicrobial properties. It was reported also that the emulsion of 0.5% sesame oil was effective to increase the shelf life of tomato fruits stored at room temperature (Utama et al., 2013).
The increase of the weight loss was significant when the concentration of lemongrass oil in the emulsion is increased (L2 and L3). This could be happen since lemongrass is phytotoxic in high concentration. Therefore, consideration has to be taken in the use of lemongrass oil, especially on the phytotoxic properties of the oil.
Tabel 2. The Least Significant Differences of the averages of the weight loss (%) of the tomato fruits during storage at room temperature as resulted from the treatments
Treatments The average weight loss (%) at day-
3 6 9 12 15 18 21 24
S0L0 1.28 abc 2.92 a 4.61 a 5.96 a 7.45 a 9.36 11.17 12.7 S0L1 1.51 a 2.63 abc 3.58 b 4.69 b 5.68 b 6.63 7.86 18.63 S0L2 1.40 abc 2.86 a 3.88 b 4.86 b 6.00 b 7.28 17.87 19.12 S0L3 1.45 ab 2.49 abcd 3.31 bcd 4.19 bc 5.27 bcd 6.45 7.73 9.34 S1L0 1.23 bc 2.04 de 2.74 e 3.70 c 4.46 e 5.69 6.71 8.47 S1L1 0.87 d 1.94 e 2.87 de 3.76 c 4.53 de 5.29 6.25 7.19 S1L2 1.34 abc 2.24 cde 3.18 cde 3.99 c 4.88 d 6.03 7.49 18.45 S1L3 1.35 abc 2.37 bcde 3.02 cde 3.83 c 4.80 de 5.97 7.42 18.68 S2L0 1.19 c 2.09 de 2.92 cde 3.84 c 4.71 de 6.08 7.26 8.5 S2L1 1.53 a 2.67 ab 3.55 bc 4.37 b 5.32 bc 6.42 7.63 9.04 S2L2 1.56 a 2.89 a 3.85 b 4.87 b 5.79 b 6.84 29.13 30.45 S2L3 1.36 abc 2.32 cde 3.28 cde 4.22 bc 5.09 cd 16.99 18.39 19.89 Note: The same characters following the data in the same column means no signoficant difference between/ among the treatments (p<0.05)
Hardness
Analysis of variance showed that the variation of the data of the hardness of the tomato
fruits was significantly determined by the interaction of different concentrations of sesame oil
and lemongrass oil in the oil-water emulsion for coating of the fruits, except for measurements at
day 18 and 24 (Table 3). The Table shows that the change in the hardness is greater on the
control fruits compared with the texture of coated fruits. The rate of respiration causing the fruit ripening and decline texture could be inhibited using a film coating on the fruits.
Further results on the interaction between sesame oil with lemongrass oil showed that treatment with the combined concentration of 0.5% sesame oil and 0.5% lemongrass oil (S1L1) could maintain the hardness of the fruit during storage from about 2.65 kg at day-3 to 2.00 kg at day-24 (Table 3). It is believed that the lowest decreased of the hardness of the fruits treated with S1L1 is due to gas and moisture barrier properties derived from sesame oil reinforced with antimicrobials on lemongrass oil.
Tabel 4. The Least Significant Differences of the averages of the hardness (kg force) of the tomato fruits during storage at room temperature as resulted from the coating treatments.
Treatments The average hardness (kg force) at day-
3 6 9 12 15 18 21 24
S0L0 2.30 bcd 2.17 de 2.06 d 1.97 c 1.87 c 1.9 1.81 d 1.74 S0L1 2.37 bcd 2.27 bcd 2.19 abc 2.00 bc 1.92 bc 1.94 2.01 a 1.90 S0L2 2.28 cd 2.16 e 2.03 d 1.97 c 2.03 ab 1.84 1.89 bcd 1.75 S0L3 2.27 d 2.09 f 2.08 d 2.06 b 1.96 bc 2.03 1.93 abcd 1.85 S1L0 2.32 bcd 2.21 cde 2.16 abcd 2.12 a 2.08 a 2.04 2.05 a 1.79
S1L1 2.65 a 2.58 a 2.34 a 2.25 a 2.18 a 2.16 2.04 a 2.00
S1L2 2.37 bcd 2.34 b 2.31 ab 2.00 c 1.93 bc 1.95 1.94 abcd 1.89 S1L3 2.36 b 2.27 bcde 2.33 a 1.98 c 1.95 bc 1.9 1.86 cd 1.84 S2L0 2.41 ab 2.28 bc 2.05 d 2.06 bc 2.00 bc 2.01 1.99 ab 1.81 S2L1 2.43 a 2.34 b 2.33 a 1.97 c 1.93 bc 1.96 1.83 d 1.83 S2L2 2.36 bcd 2.31 b 2.16 bcd 1.94 c 1.88 c 2 1.97 abc 1.85 S2L3 2.34 bcd 2.26 bcde 2.13 cd 1.96 c 1.90 c 1.93 1.84 d 1.86 Note: The same characters following the data in the same column means no signoficant difference between/ among the treatments (p<0.05). The hardness was measured with Texture Analyzer with a probe 6 mm in diameter, dept of pressure of 10 mm with the time of 5 sec.
c. Intensity of Decay
There were significant effect of the sesame oil and lemongrass oil. The significant
interaction of the both oils were shown after 9 day storage. The Table 5 indicates that the
combined 0.5% sesame oil and 0.5% lemongrass oil (S1L1) is the most effective in reducing the
incidence od decay of the tomato fruits. The increase of the concentrations of the both oils tends
to increase the incidence of the decay which was probably induced by the anaerobic condition of
internal atmosphere of the fruits and/or the phytoxicity effect of the high concentration of
lemongrass. This indicates that the effectiveness of lemongrass as a mixture of emulsion and
used for coating tomato is limited by its sensitiveness to phytotoxic. The symptom of the
phytoxicity was the development of black spots on the skin of the fruit. The spot at the stem-end
parts was widening, and in the longer storage period, the growth of decay microorganisms was
ignited. This means that the effectiveness of the lemongrass oil to inhibit the growth of decay
microorganisms is limited by the time period of storage. This could occur due to the volatility of
citral and geraniol, of which have antimicrobial activities. Karkala and Genjalawa (2009) reported that citral was effective to inhibit the growth of bactria and fungi, while geraniol is effective to control the growth of Aspergillus flavus and A. fumigates. Those volatile compounds could loss into the atmosphere and the remains that covered the tomato fruit were not effective anymore to control the growth of decay microorganisms.
Table 5. The Least Significant Differences of the averages of the intensity of decay (%) of the tomato fruits during storage at room temperature as resulted from the treatments
Treatments
The average intensity of decay at day-
6 9 12 15 18 21 24
Conc. of Sesame Oil
S0 11.51 a 16.34 a 20.52 a 26.59 a 35.75 a 42.03 a 47.88 S1 6.94 b 10.00 b 12.70 c 16.13 b 24.74 c 31.86 b 35.75 S2 10.93 a 12.87 b 17.61 b 24.53 a 32.34 b 38.91 c 45.65 Conc of Lemongrass Oil
L0 7.41 b 11.67 b 14.28 c 21.12 c 33.33 b 38.91 b 45.31 L1 5.80 b 8.39 b 10.27 d 13.94 d 22.91 c 27.62 c 32.10 L2 11.77 a 14.45 a 19.36 b 24.16 b 30.11 b 39.20 b 43.58 L3 14.20 a 17.78 a 23.86 a 30.44 a 37.41 a 44.67 a 51.36 Sesame Oil x Lemongrass Oil
S0L0 8.15 14.63 19.00 b 28.89 b 43.34 a 48.34 a 57.04 a S0L1 7.04 13.34 14.78 c 19.82 e 28.89 bcd 33.60 de 38.89 de S0L2 14.19 17.04 20.71 b 25.85 c 29.97 bcd 38.41 cd 41.48 cd S0L3 16.67 20.37 27.60 a 31.82 a 40.82 a 47.78 a 54.08 a
S1L0 5.19 7.78 8.52 d 12.23 f 24.08 d 31.12 f 35.56 f
S1L1 3.34 5.19 5.19 e 7.19 g 14.45 e 17.04 g 21.11 g
S1L2 8.15 12.6 18.60 b 20.82 e 29.78 bcd 38.82 c 41.12 c S1L3 11.12 14.45 18.52 b 24.30 cd 30.63 bc 40.49 b 45.19 b S2L0 8.89 12.6 15.33 c 22.26 de 32.60 b 37.30 cd 43.34 cd S2L1 7.04 6.67 10.85 d 14.82 f 25.41 cd 32.23 ef 36.3 ef S2L2 12.97 13.71 18.78 b 25.82 cd 30.59 bc 40.37 bc 48.15 bc S2L3 14.82 18.52 25.48 a 35.22 a 40.78 a 45.75 a 54.82 a Note: The same characters following the data in the same column means no signoficant difference between/ among the treatments (p<0.05)
d. Total Soluble Solid
Based on the analysis of variance, there was no significant variation of the data on total
soluble solid of tomato fruits coated with mixed sesame oil and lemongrass oil emulsion (Table
6). During storage, there was no specific pattern of change of total soluble solids. The
significant increase of total soluble solid normally occurs on tropical climacteric fruits such as
mango, banana and papaya which indicated by the increase of respiration rate and the sweetness
of the flesh fruits (Wills et al., 1998). Tomato fruit and most fruity vegetables do not undergo
climacteric changes.
Table 6. The total Soluble Solid (
oBrix) of the tomato fruit coated with different concentrations of the mixed sesame oil and lemongrass oil
Treatments The average total soluble solid (oBrix) at day-
0 3 6 9 12 15 18 21 24
S0L0 3.6 3.93 4.04 3.87 4.38 3.93 3.81 3.43 3.23
S0L1 3.6 3.57 3.84 3.76 4.38 4.09 3.86 3.5 3.32
S0L2 3.6 3.97 3.67 3.87 4.02 4.02 3.86 3.52 3.23
S0L3 3.6 3.89 3.7 3.77 4.49 4.09 3.92 3.58 3.27
S1L0 3.6 3.84 3.7 3.66 4.08 3.96 3.82 3.52 3.29
S1L1 3.6 3.7 3.57 3.57 3.89 3.78 3.68 3.6 3.47
S1L2 3.6 4.12 3.64 3.67 4.12 3.84 3.7 3.52 3.31
S1L3 3.6 3.96 3.84 3.73 4.16 4.06 3.71 3.49 3.36
S2L0 3.6 3.86 3.72 3.73 4.18 4.17 3.79 3.52 3.3
S2L1 3.6 3.97 3.68 3.8 4.01 3.98 3.72 3.42 3.23
S2L2 3.6 4 3.7 3.69 4.06 4.02 3.68 3.48 3.22
S2L3 3.6 4.11 3.6 3.79 4.04 3.99 3.73 3.42 3.2
Conclusions
•
Different concentrations of mixed sesame oil and lemon grass oil emulsion in water used for coating of the breaker stage of tomato fruits significantly affected the losses and extended storage life.
•
The mixed of 0.5% sesame oil and 0.5% lemongrass oil emulsion were found the best mixed concentration in the emulsion to reduce the losses and significantly extend the storage life of the breaker stage tomato fruits.
•
The important consideration has to be taken when used lemongrass oil as a coating material on tomato fruit is that its phytotoxicity; therefore, its concentration in the oil- water emulsion has to be controlled properly.
Acknowledgement
The authors would like to thank the Asian Vegetable Research and Development Center (AVRDC) - the World Vegetable Center, and United State Agency for International Development (USAID) for the funding of the research under the project entitled “Mobilizing vegetable genetic resources and technologies to enhance household nutrition, income and livelihoods in Indonesia”.
References
Banjole, S.A. dan A.O. Joda. 2004. Effect of Lemon Grass (Cymbopogon citratus) Powder and Essential Oil on Mould Deterioration and Aflatoxin Contamination of Melon Seeds (Colocynthis citrullus L.). J. Biotechnol. 3 : 52-59.
Ella, M.U. 2013. Uji Efektivitas Konsentrasi Minyak Atsiri Sereh Dapur (Cymbopogon Citratus) Terhadap Pertumbuhan Jamur Aspergillus Sp. Secara In Vitro. Skripsi Fakultas Pertanian Universitas Udayana.
Karkala, S.; Genjalawa, D. 2009. Antimicrobial Activity of Essesntial Oils of Four Lemongrass
Varieties. Medical and Aromatic Plant Science and Biotechnology 3 (Special Issues), 1007-109.
Kremer, Fr. & Unterstenhofer, G. (1967): De l’ emploi de la metode de Townsend et Heuberger dans l’interpretation de results d’essais phytosanitares. Pflanzenschutz Nachrichten, Bayer 4: 625–628.
Pavlath, A.E.; Orts,W. 2009. Edible Films and Coatings: Why, What, and How? In Edible Films and Coatings for Food itpplicanons, edt by M.E. Embuscado and K.C. Huber. Springer Sciencc+
Business Media.
Utama, I M.S.; Inggas, A.N;Yulianti, N.L. 2013. The Effects of Vegetable Oil Emulsion as Coating Materials for Tomato Fruits on the Quality and Storage Life. Project report Udayana University in collaboration with AVRDC-USAID.
Wills, R.B.H., McGlasson, B., Graham, D., and Joice, D. 1998. Postharvest, An Introduction to the Physiology and Handling of Fruit, Vegetables and Ornamentals. 4th Ed. The Univ. of New South Wales, Sydney. 22pp.
Yoga, I W.G.S.; Utama, I M.S.; Parining, N. 2011. Analisis Rantai Nilai Komoditas Tomat dari Kecamatan Baturiti Menuju Kota Denpasar. Makalah disampaikan pada Seminar Perhimpunan hortikultura (Perhorti), 23-24 November 2011, Lembang, Jawa Barat.