Effect of Film Packaging Type on the Physical and Chemical Properties of Edamame during Storage

SHAFADILA ASTARI, Prof. Dr. Ir. Umar Santoso, M.Sc.;Prof. Hideki Murayama

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Edamame dikenal dengan kandungan nutrisi dan karakteristik sensorisnya yang tinggi, namun penurunan kualitasnya berlangsung cepat setelah dipanen. Oleh karena itu, pengemasan yang sesuai untuk mengoptimalkan kondisi penyimpanan menjadi penting untuk menjaga kualitasnya. Penelitian ini dilakukan untuk mengetahui pengaruh tiga jenis kemasan film terhadap sifat fisik dan kimia dalam penyimpanan selama 6 hari pada suhu 23°C dan 28 hari pada suhu 10°C. Edamame dikemas dalam kemasan film dengan kondisi atmosfer yang berbeda, yaitu (dalam persentase) 6:75/O2:CO2 (Film A23), 10: 23/ O2:CO2 (Film B23), dan 17: 8/O2:CO2 (Film C23) disimpan pada suhu 23°C dan 6:55/O2:CO2 (Film A10), 10:18/O2:CO2 (Film B10), dan 19:1/O2:CO2 (Film C10) disimpan pada suhu 10°C. Metode kolorimetri dilakukan untuk mengukur nilai warna. Analisis HPLC dilakukan untuk menganalisis kadar gula. Metode uji ninhidrin dilakukan untuk menganalisis kandungan asam amino. Penyimpanan pada suhu 23°C, sudut rona film A23 lebih tinggi daripada film B23 dan C23. Total gula dalam film B23 dan C23 secara signifikan (p <0,05) lebih tinggi daripada film A23. Total asam amino dalam film A23 dan B23 secara signifikan (p <0,05) lebih tinggi daripada film C23. Pertumbuhan jamur terdeteksi pada film B23 dan C23 masing-masing setelah 6h dan 4h. Dalam penyimpanan pada suhu 10°C, sudut rona film A10 lebih tinggi daripada film B10 dan C10. Total gula dalam film B10 dan C10 secara signifikan (p <0,05) lebih tinggi daripada jika film A10. Total asam amino dalam film A10 secara signifikan (p <0,05) lebih tinggi dari pada film B10 dan C10. Pertumbuhan jamur terdeteksi pada film B10 dan C10 setelah 14h. Direkomendasikan untuk mengonsumsi edamame sebelum 2, 4, dan 2 hari ketika disimpan pada suhu 23°C dalam film A23, B23, dan C23 berurutan dan sebelum 10, 14 dan 14 hari ketika disimpan pada 10°C dalam film A10, B10, dan C10 berurutan.

Edamame is well known for its high nutritional content and sensory characteristics, however reduction in its quality begin rapidly once harvested. Consequently, the suitable packaging to optimize the storage condition is important in order to maintain its quality during storage. This study was conducted to observe the effects of three types of film packaging on the physical and chemical properties of edamame during storage for 6 days at 23°C and 28 days at 10°C. Edamame were packed in film packaging with different atmospheric condition, i.e. (in percentage) 6:75/O2:CO2 (Film A23), 10:23/O2:CO2 (Film B23), and 17:8/O2:CO2 (Film C23) stored at 23°C and 6:55/O2:CO2 (Film A10), 10:18/O2:CO2 (Film B10), and 19:1/O2:CO2 (Film C10) stored at 10°C. Colorimetric method was performed to measure color value. HPLC analysis was performed to analyze sugar content. Ninhydrin assay method was performed to analyze amino acid content. In storage at 23°C, the hue angle of film A23 was higher than that of film B23 and C23. The total sugar in film B23 and C23 were significantly (p<0.05) higher than that of film A23. The total amino acid in film A23 and B23 were significantly (p<0.05) higher than those in film C23. Mold growth was detected on film B23and C23 after 6d and 4d respectively. In storage at 10°C, the hue angle of film A10 was higher than those in film B10 and C10. The total sugar in film B10 and C10 were significantly (p<0.05) higher than those in film A10. The total amino acid in film A10 were significantly (p<0.05) higher than those in film B10 and C10. Mold growth was detected on film B10 and C10 after 14d. Consumption before 2, 4, and 2d when stored at 23°C in film A23, B23, and C23 respectively and before 10, 14 and 14d when stored at 10°C in film A10, B10, and C10 respectively is recommended.

Kata Kunci : Edamame, O2, CO2 film packaging, storage, pod color, sugar, amino acid