KINETIKA KUALITAS FISIK BUAH NANAS (Ananas comosus L.) DENGAN CROWN SELAMA PENYIMPANAN DENGAN VARIASI SUHU

MUHAMMAD TRY HARTONO, Dr. Sri Rahayoe, S.TP., MP.;Dr. Ir. Nur Sigit Bintoro, M.Sc.

2019 | Skripsi | S1 TEKNIK PERTANIAN

Nanas merupakan buah yang menempati urutan produksi keempat terbesar di Indonesia. Buah nanas termasuk buah non-klimakterik yang mudah rusak, sehingga upaya untuk memperpanjang umur simpan buah dapat dilakukan dengan penyimpanan pada suhu dingin. Penelitian ini bertujuan untuk menganalisis kinetika buah nanas dengan crown selama penyimpanan dengan variasi suhu. Sampel penelitian berupa buah nanas varietas Smooth Cayenne yang disimpan pada suhu rendah (7 dan 15oC), dan perlakuan kontrol disimpan pada suhu ruang (25oC). Perubahan kualitas fisik nanas selama penyimpanan diamati dengan parameter shell color, warna kulit, warna daging buah, susut bobot, kadar air, tekstur, brix, dan pH. Pengamatan dilakukan dengan interval berkisar 2-3 hari hingga penyimpanan 16-20 hari tergantung suhu penyimpanan. Laju kerusakan buah berdasarkan parameter yang terukur dianalisis menggunakan pendekatan model kinetika dan Arrhenius. Hasil menunjukkan perubahan pada penyimpanan suhu rendah yaitu: shell color 0,00-5,56%, hue kulit 111,90-72,93o, hue daging 87,2-94,6 o, chroma daging 33,34-38,60%, susut bobot 3,70-6,90%, moisture 694,49-621,54%, kekerasan 3,95-2,15kg/cm2, brix 14,28-15,25o, pH 3,63-3,45o. Penyimpanan kontrol: shell color 0,00-100%, hue kulit 112,21-62,16o, hue daging 77,8-87,2o, chroma daging 30,86-45,87%, susut bobot 13,87-13,89%, moisture 713,39-571,69%, kekerasan 3,90-1,98kg/cm2, brix 12,98-14,72o, pH 3,73-4,28o. Konstanta (k) laju kinetika pada suhu rendah shell color 0,2720-5,3594%/hari, hue kulit (-0,0033)-(-0,0307)o/hari, hue daging 0,4898o/hari, chroma daging 0,2529-0,6329%/hari, susut bobot 0,1939-0,3383%/hari, moisture (-2,0763)-(-3,8598)%/hari, kekerasan (-0,0679)-(-0,1013)(kg/cm2¬)/hari, brix 0,0591-0,0823o/hari, pH -0,0086o/hari. Perlakuan kontrol: shell color 7,7994-7,8622%/hari, hue kulit (-0,0383)-(-0,0388)o/hari, hue daging 0,6890 o/hari, chroma daging 0,9696%/hari, susut bobot 0,7837-0,8485%/hari, moisture -8,4339%/hari, kekerasan -0,1276(kg/cm2¬)/hari, brix 0,1108o/hari, pH 0,0163o/hari. Nilai A dan Ea (dalam J/mol.K ) Arrhenius yaitu: shell color 2,03x1023 dan -1,27x105, hue kulit 1,40x1012 dan -7,69x104, hue daging 1,15x102 dan -1,24x104, chroma daging 1,00x109 dan -5,12x104, susut bobot 2,55x109 dan -5,45x104, moisture 2,55x1010 dan -5,41x104, kekerasan 2,21x103 dan -2,41x104, brix 1,92x103 dan -2,42x104.

Pineapple is the fruit that ranks the fourth largest production in Indonesia. Pineapple fruit is a non-climacteric fruit that is easily damaged, so the effort to extend the shelf life of the fruit can be done by storing it in cold temperatures. This study aims to analyze the pineapple kinetics with crowns during storage with temperature variations. The research sample was in the form of pineapple Smooth Cayenne varieties stored at low temperatures (7 and 15oC), and the control treatment was stored at room temperature (25oC). Changes in the physical quality of pineapple during storage were observed with shell color parameters, skin color, flesh color, weight loss, moisture content, texture, brix, and pH. Observations were carried out at intervals ranging from 2-3 days to 16-20 days of storage depending on storage temperature. Fruit damage rates based on measured parameters were analyzed using the Arrhenius and kinetic model approaches. The results showed changes in low temperature storage are: shell color 0,00-5,56%, skin hue 111,90-72,93o, flesh hue 87,2-94,6o, flesh chroma 33,34-38,60%, weight loss 3,70-6,90%, moisture 694,49-621,54%, firmness 3,95-2,15kg/cm2, brix 14,28-15,25o, pH 3,63-3,45o. Control treatment: shell color 0,00-100%, skin hue 112,21-62,16o, flesh hue 77,8-87,2o, flesh chroma 30,86-45,87%, weight loss 13,87-13,89%, moisture 713,39-571,69%, firmness 3,90-1,98kg/cm2, brix 12,98-14,72o, pH 3,73-4,28o. Constant (k) kinetics at low temperature are: shell color 0,2720-5,3594%/day, skin hue (-0,0033)-(-0,0307)o/day, flesh hue 0,4898o/day, flesh chroma 0,2529-0,6329%/day, weight loss 0,1939-0,3383%/day, moisture (-2,0763)-(-3,8598)%/day, firmness (-0,0679)-(-0,1013)(kg/cm2¬)/day, brix 0,0591-0,0823o/day, pH -0,0086o/day. Control treatment: shell color 7,7994-7,8622%/day, skin hue (-0,0383)-(-0,0388)o/day, flesh hue 0,6890o/day, flesh chroma 0,9696%/day, weight loss 0,7837-0,8485%/day, moisture -8,4339%/day, firmness -0,1276(kg/cm2¬)/day, brix 0,1108o/day, pH 0,0163o/day. The values of A and Ea (in J/mol.K) Arrhenius are: shell color 2,03x1023 and -1,27x105, skin hue 1,40x1012 and -7,69x104, flesh hue 1,15x102 and -1,24x104, flesh chroma 1,00x109 and -5,12x104, weight loss 2,55x109 and -5,45x104, moisture 2,55x1010 and -5,41x104, firmness 2,21x103 and -2,41x104, brix 1,92x103 and -2,42x104.

Kata Kunci : Ananas comosus, Arrhenius, kinetika, kualitas, penyimpanan/Ananas comosus, Arrhenius, kinetics, quality, storage