Kajian kelas mutu dan karakterisasi salak pondoh (Salacca edulis reinw) di Kabupaten Sleman D.I.J

HIDAYATI, Nurul, Prof. Dr. Ir. Sri Anggrahini, MS

2008 | Tesis | S2 Teknologi Hasil Perkebunan

Departemen Pertanian Republik Indonesia pada tahun 2005 mencanangkan rencana strategis yang diaplikasikan ke dalam beberapa program, diantaranya pengkajian dan pengembangan pertanian di bidang pasca panen, inventarisasi dan pengembangan komoditas spesifik lokal, serta pengembangan agribisnis unggulan daerah. Berkaitan dengan hal tersebut, Propinsi Daerah Istimewa Jogjakarta ( D.I.J. ) menetapkan Salak Pondoh (Salacca edulis Reinw) sebagai komoditas unggulan tanaman pangan dan hortikultura khususnya di wilayah kabupaten Sleman. Agar rencana strategis pemerintah tersebut dapat berhasil, perlu didukung upaya pengembangan salak pondoh di bidang pasca panen dan agribisnisnya, yaitu tentang mutu salak pondoh. Penelitian ini bertujuan untuk mengkaji kelas mutu salak pondoh yang ada di dalam pelaku pasar, mengidentifikasi karakternya, dari aspek fisik dan kimia serta mengidentifikasi senyawa aroma salak pondoh. Penelitian ini dilakukan dengan penelitian survey dan analisa mutu di laboratorium. Pengambilan sampel menggunakan metode purposive random sampling, dan data yang diperoleh diolah secara diskriptif kualitatif. Penelitian laboratorium menggunakan Rancangan Acak Lengkap. Apabila terdapat beda nyata dilanjutkan dengan uji Duncan pada taraf kepercayaan 5 persen. Hasil penelitian menunjukkan bahwa sebagian besar pelaku pasar salak pondoh membagi salak pondoh ke dalam 3 kelas mutu, dengan dasar : ukuran. Pelaku pasar menjual salak pondoh dengan nama salak pondoh super, tetapi pada kenyataannya salak pondoh tersebut terdiri dari salak pondoh jenis super, manggala dan hitam. Karakter salak pondoh di berbagai pelaku pasar menunjukkan bahwa warna kulit, tekstur, kadar air, asam total, dan tanin daging buah berbeda nyata. Karakter salak pondoh di berbagai tingkat mutu menunjukkan bahwa, warna kulit, warna, dan tekstur daging buah berbeda nyata. Sedang karakter salak pondoh di berbagai jenis salak yang berbeda menunjukkan bahwa, warna kulit, persentase bagian yang dapat dimakan, kadar air, asam dan tanin daging buah berbeda nyata

The Ministry of Agricultural of Republic of Indonesia in 2005 launched strategic plan applied into several programs, among others the study and development on post-harvest agriculture, inventarization and the development of specifically local commodity, and local excellent agribusiness development. Related to these issues, the Jogjakarta Special Province (D.I.J.) has decided the Salak Pondoh (Salacca edulis Reinw) as excellent commodity of food crops and horticulture, particularly in Sleman district area. To make the strategy successful, the development of salak pondoh cultivation in terms of its post harvest and agribusiness, particularly its quality requires supports. The purpose of this research is to study the quality class of salak pondoh among market players, identify the characteristics of salak pondoh from physical and chemical aspects, and identify the aroma compounds of various types of salak pondoh. This research was conducted through surveys and laboratory quality analysis. Purposive random sampling method was used in this research, and data gathered were descriptively-qualitatively analyzed. The laboratory study exploited Complete Random Design. When significant difference was found, it was followed with Duncan significance test at confidence level of 5 percent. Results indicated that the most market players of salak pondoh categorized salak pondoh into three quality classes based on size. Market players sold salak pondoh under the named salak pondoh super, and actually the salak pondohs sold consisted of those of super, manggala and black qualities. The characteristics of salak pondoh among market players indicated that rind of fruit color, texture, water content, total acid content, and the tanine content of fruit flesh were significantly different. The characteristics of salak pondoh in terms of quality class indicated that rind of fruit color, color and the texture of fruit flesh was significantly different. While the characteristics of various salak pondoh types indicated that rind of fruit color, percentage of edible part, water content, total acid content, the tanine content of fruit flesh was significantly different.

Kata Kunci : Kelas mutu,salak pondoh,pelaku pasar,karakter, Quality Class, Salak Pondoh, Market Players, Characteristic